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Effects of Protein Composition and Enzymatic Activity on Formation and Properties of Potato Protein Stabilized Emulsions

โœ Scribed by van Koningsveld, Gerrit A.; Walstra, Pieter; Voragen, Alphons G. J.; Kuijpers, Ireneus J.; van Boekel, Martinus A. J. S.; Gruppen, Harry

Book ID
127162052
Publisher
American Chemical Society
Year
2006
Tongue
English
Weight
151 KB
Volume
54
Category
Article
ISSN
0021-8561

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Effects of low methoxy pectin on protein
Effects of low methoxy pectin on protein stabilized o/w emulsions
โœ Schultz, M. ;Schmidt, G. ;Schmandke, H. ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 231 KB

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.