Proteolysis of potato protein concentrate (PPC): physical stability and interfacial rheology of fish oil-in-water emulsion

Jafarpour, A. (Speaker)
Yesiltas, B. (Guest lecturer)
Hansen, E. B. (Guest lecturer)
Jacobsen, C. (Guest lecturer)

Research Group for Bioactives – Analysis and Application
National Food Institute
Research Group for Gut, Microbes and Health

Activity: Talks and presentations › Conference presentations

Description

In this study, denatured PPC was subjected in enzymatic hydrolysis by Neutrase (Neut), Flavourzyme (Flav), Alcalase (Alc) and trypsin (Try) during different time intervals (3, 6, 12 and 24 h). After measuring degree of hydrolysis (DH), physiochemical properties, emulsion stability and interfacial properties including adsorption kinetics and linear/non- linear dilatational surface rheology were characterized with a drop tensiometer.

Period	17 Nov 2021
Event title	Food Analytics Conference 2021
Event type	Conference
Location	Copenhagen, DenmarkShow on map
Degree of Recognition	International