Open AccessFoaming Power and Emulsifying Properties of the Hydrolyzates by Lipase from Rhizopus arrhizus on Digalactosyldiacylglycerol and Trigalactosyldiacylglycerol Extracted from Pumpkin.
Author(s) -
Takashi Nakae,
Takashi Kometani,
Takahisa Nishimura,
Hiroshi Takii,
Shigetaka Okada
Publication year - 1998
Publication title -
food science and technology international, tokyo/food science and technology, international
Language(s) - English
Resource type - Journals
eISSN - 1881-3976
pISSN - 1341-7592
DOI - 10.3136/fsti9596t9798.4.235
Subject(s) - rhizopus arrhizus , lipase , chemistry , hydrolysis , chromatography , creaming , emulsion , kerosene , monoacylglycerol lipase , food science , organic chemistry , enzyme , biochemistry , endocannabinoid system , receptor