Category | Dissertation | Subject | Biotechnology |
---|---|---|---|
University | University of Leeds | Module Title | FOOD 5333M- Research Project |
There is an increasing trend in the field of food science to develop new and better emulsifiers which are very helpful in industrial applications. Emulsification is a very important part of the food industry which is used in products such as dressings, creams, and beverages. Vegetable-based proteins are naturally compact, which has low solubility and surface activity and hence limited their emulsifying capability. This includes conjugation via the Maillard reaction, which would be a better method to enhance the functional properties of the protein. The major aspect of this research is the conjugation of potato protein and maltodextrin, which will be done via the Maillar reaction. It is hypothesis that this process could improve the emulsifying functionality of potato protein under wet heat treatment and suitable pH conditions.
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