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Low methoxy pectin/protein interaction in o/w emulsions - Effects of acetylated faba bean globulin

✍ Scribed by Schultz, M. ;Schmidt, G. ;Krause, J.-P. ;Seifert, A. ;Schmandke, H.

Publisher: John Wiley and Sons
Year: 1991
Tongue: English
Weight: 153 KB
Volume: 35
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19910351017

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✦ Synopsis

The addition of low methoxy pectin to maximal acetylated faha bean globulin in o/w emulsion leads in the pH range hetween 5.5 and 6.5 to an increased protein content in the protein film around the oil droplets. This ellect is accompanied with a rise of the apparent viscosity and flow behaviour index of the emulsions. In agreement with these modifications increased emulsion stahility against creaming is found.

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✍ Schultz, M. ;Schmidt, G. ;Schmandke, H. 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 231 KB

The interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day ; in the case of the acetylated globulin that is valid within 6 days.