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Pectin stabilization of soy protein isolates at low pH

✍ Scribed by Monica Lam; Richard Shen; Paul Paulsen; Milena Corredig

Book ID
116488173
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
451 KB
Volume
40
Category
Article
ISSN
0963-9969

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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.