Aspartic acid/arginine enhance the stability of gelatin emulsions

Yan, Hui-min; Yao, Xiu-ning; Li, Xue-qing; Xu, Yu-qin; Fang, Shun; Qi, Jun; Xiong, Guo-yuan; Song, Yu; Zhang, Wen-wen; Xu, Ying; Qi, Jun; Li, Chao; Jia, Jing-min; Hu, Yong; SCI

机构： Anhui Agr Univ, Coll Tea & Food Sci & Technol, Key Lab Jianghuai Agr Prod Fine Proc & Resource Ut, Anhui Engn Lab Agroprod Proc,Minist Agr & Rural Af, Hefei 230036, Peoples R China; Anhui Acad Agr Sci, Agr Prod Proc Res Inst, Hefei 230031, Peoples R China; Anhui Qingsong Food Co Ltd, Hefei 230088, Peoples R China; Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Peoples R China; Yurun Grp, Natl Key Lab Meat Qual Control & New Resource Crea, Nanjing 210041, Peoples R China; Suzhou Fuliji Liulaoer Roast Chicken Co Ltd, Suzhou 234101, Peoples R China; Anhui Youzhi Youwei Food Co Ltd, Maanshan 238253, Peoples R China;

关键词： Low-energy emulsification; Thermal stability; Aspartic acid and arginine complexes; Secondary structure; Intermolecular force

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