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High pressure effect on foaming properties of β-lactoglobulin and dextran sulfate mixture

✍ Scribed by Ibanoglu, E.

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
104 KB
Volume
45
Category
Article
ISSN
0027-769X

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✍ Vanda B Galazka; Eric Dickinson; Dave A Ledward 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 216 KB 👁 1 views

The in¯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 À1 protein, 200 ml l À1 ntetradecane, p