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Formation and functional attributes of electrostatic complexes involving napin protein isolate and anionic polysaccharides

✍ Scribed by Stone, Andrea K.; Teymurova, Anzhelika; Dang, Qian; Abeysekara, Sujeema; Karalash, Anna; Nickerson, Michael T.


Book ID
121570502
Publisher
Springer
Year
2014
Tongue
English
Weight
396 KB
Volume
238
Category
Article
ISSN
0044-3026

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Complex gelatin-alginate gels prepared from insoluble (type I) and soluble (type 11) complexes are studied by the therniomechanical technique and by polarimetry. Gels of both types are thermoirreversible at concentrations higher than 6% and at weight fractions of alginate of 0.3 or higher. Suppressi