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Kewalin Phakthawat. Hydrolysed rice glutelin as plant based emulsifier to reduce tween60 in coconut milk emulsion facing process stresses. Master's Degree(Food Science). Kasetsart University. Office of the University Library. : Kasetsart University, 2022.
Hydrolysed rice glutelin as plant based emulsifier to reduce tween60 in coconut milk emulsion facing process stresses
Name: Kewalin Phakthawat
keyword:
Rice protein
Classification :.LCCS: TP435.R3
LCSH:
Rice product
LCSH:
Hydrolysis.
LCSH:
Coconut milk.
LCSH:
Coconut products
LCSH:
Emulsions
LCSH:
Surface active agents
Abstract:
The demand for plant-based emulsifiers attracts many food companies. The low emulsifying property of native rice glutelin (RG) was improved by trypsin hydrolysis. The solubility and surface hydrophobicity of hydrolyzed rice glutelin at DH 2% (HRG2) increased tremendously compared with RG. The emulsion stabilized by HRG2 had a smaller mean droplet size with less dependent on concentration. HRG2 was then used to substitute for Tween60 (Tw) at 100:0, 75:25, 50:50, 25:75, and 0:100 under environmental stresses (pH, ionic strength, and temperature). The creaming index (CI) at 7 days storage of emulsion stabilized by Tw was stable at all pH. HRG2 and HRG2+Tw were precipitated at pI but no precipitation was found beyond pH 6. HRG2 cannot stabilize emulsion with ionic strength but the better solubilized Tw and HRG2+Tw-emulsion was stable under ionic strength. All emulsions exhibited no significant increase in CI after heating at 90 C. Coconut milk emulsion with 1% Tw showed the highest stability at 7 days followed by 1% HRG2. HRG2 could stabilize coconut milk emulsion after heating at 90 C, pH above 6, and using ingredients with high ionic strength should be avoided. The stability of coconut milk was improved after increasing the dosage of HRG2+Tw from 1% to 3%
Kasetsart University. Office of the University Library
Address:
Bangkok
Email:
tdckulib@ku.ac.th
Name: Prisana Suwannaporn
Role:
Thesis Advisor
Name: Utai Klinkesorn
Role:
Thesis CO-Advisor
Created:
2022
Modified:
2025-07-20
Issued:
2025-07-20
วิทยานิพนธ์/Thesis
application/pdf
URL: https://www.lib.ku.ac.th/KUthesis/2565/kewalin-pha-all.pdf
CallNumber:
TP435.R3 .K49
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Food Science
Grantor: Kasetsart University
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.025183 วินาที
Kewalin Phakthawat
| Title | Contributor | Type |
|---|---|---|
| Hydrolysed rice glutelin as plant based emulsifier to reduce tween60 in coconut milk emulsion facing process stresses
มหาวิทยาลัยเกษตรศาสตร์ Kewalin Phakthawat | Prisana Suwannaporn | วิทยานิพนธ์/Thesis |
Prisana Suwannaporn
| Title | Creator | Type and Date Create |
|---|---|---|
| Annealed acid-methanol treated rice starch : Its properties and the synergistic with xanthan
มหาวิทยาลัยเกษตรศาสตร์ Prisana Suwannaporn | Janwadee Aryupong | วิทยานิพนธ์/Thesis |
| Starch digestibility of hydrothermal treated germinated brown rice to reduce blood glucose
มหาวิทยาลัยเกษตรศาสตร์ Prisana Suwannaporn ;Saipin Thanachasai ;Wannee Jirapakkul | Weeranut Wanwarothorn | วิทยานิพนธ์/Thesis |
| Hydrolysed rice glutelin as plant based emulsifier to reduce tween60 in coconut milk emulsion facing process stresses
มหาวิทยาลัยเกษตรศาสตร์ Prisana Suwannaporn | Kewalin Phakthawat | วิทยานิพนธ์/Thesis |
Utai Klinkesorn