https://www.selleckchem.com/pr....oducts/relacorilant.
Hemp seed protein has the potential to be used in food systems as an emulsifying agent; however, there are still some shortcomings associated with hemp seed protein, such as poor solubility and tendency to aggregate. This study aims to improve the dispersibility of hemp seed protein as an emulsifier by complexing with pectin, driven by electrostatic force. Three protein to pectin ratios were used for complexation, from 11, 21 to 41. The complexation improved the polydispersity of hemp seed protein when dispersed in the aqueous phas
Like
Comment
Share
