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Influence of Synthesis and Isolation Conditions on Properties of Dextran Polyaldehyde

✍ Scribed by E. V. Novikova; E. V. Tishchenko; A. A. Iozep; B. V. Passet

Book ID
110394998
Publisher
SP MAIK Nauka/Interperiodica
Year
2002
Tongue
English
Weight
42 KB
Volume
75
Category
Article
ISSN
1070-4272

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Table 1 Influence of acetylation degree on gelling properties of solutions of broad bean protein isolates Product Gel firmness Short characterization of the gel WaI Unmodified protein isolate 0.9 No gel, viscous pulp Acetylated protein isolate; acetylation degree z 68% 7.4 Soft gel, brittle structur