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Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment

✍ Scribed by VandaB. Galazka; Drummond Smith; DaveA. Ledward; Eric Dickinson

Book ID
114200896
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
301 KB
Volume
13
Category
Article
ISSN
0268-005X

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Emulsifying properties of ovalbumin in m
Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment
✍ Vanda B Galazka; Eric Dickinson; Dave A Ledward πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 216 KB πŸ‘ 1 views

The inΒ―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 Γ€1 protein, 200 ml l Γ€1 ntetradecane, p