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Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength

✍ Scribed by Edith Mena-Casanova; Alfonso Totosaus

Book ID
108828570
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
659 KB
Volume
46
Category
Article
ISSN
0950-5423

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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