✦ LIBER ✦

Effects of low methoxy pectin on protein stabilized o/w emulsions

✍ Scribed by Schultz, M. ;Schmidt, G. ;Schmandke, H.

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 231 KB
Volume: 34
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19900340509

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✦ Synopsis

The interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day ; in the case of the acetylated globulin that is valid within 6 days. These findings are related to the fact that the stability of globulin stabilized emulsions increases as a result of pectin addition whereas in acetylated globulin stabilized emulsions pectin addition leads to a decrease in stability.

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