𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Modified pectins in whey protein emulsions

✍ Scribed by Einhorn-Stoll, U. ;Glasenapp, N. ;Kunzek, H.

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
738 KB
Volume
40
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Isolation of lactic whey proteins in the
Isolation of lactic whey proteins in the form of complexes with apple pectin
✍ Serov, A. V. ;Antonov, Yu. A. ;Tolstoguzov, V. B. πŸ“‚ Article πŸ“… 1985 πŸ› John Wiley and Sons 🌐 English βš– 606 KB

Isolation of lactic whey proteins in the form of complexes with apple -pectin A. V. SEROV, Yu. A. A h i o w v and V. B. TOLSTOGUZOV The possibility of isolating lactic whey proteins (LWP) in the form of insoluble complexes (IC) with apple pectin was studied. The effect of pH, ionic strength (p, NaCI

Effects of low methoxy pectin on protein
Effects of low methoxy pectin on protein stabilized o/w emulsions
✍ Schultz, M. ;Schmidt, G. ;Schmandke, H. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 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.

Low methoxy pectin/protein interaction i
Low methoxy pectin/protein interaction in o/w emulsions - Effects of acetylated faba bean globulin
✍ Schultz, M. ;Schmidt, G. ;Krause, J.-P. ;Seifert, A. ;Schmandke, H. πŸ“‚ Article πŸ“… 1991 πŸ› John Wiley and Sons 🌐 English βš– 153 KB

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