Emulsifying properties of ovalbumin in m
β
Vanda B Galazka; Eric Dickinson; Dave A Ledward
π
Article
π
2000
π
John Wiley and Sons
π
English
β 216 KB
The inΒ―uence of sulphated polysaccharides (dextran sulphate (DS), i-carrageenan (i-CAR) and k-carrageenan (k-CAR)) on the emulsifying properties of ovalbumin (OVA) has been investigated over a range of pressures and temperatures. Oil-in-water emulsions (10 g l Γ1 protein, 200 ml l Γ1 ntetradecane, p