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Spectroscopic pH measurement for high temperatures, pressures and ionic strength

✍ Scribed by B. Raghuraman; G. Gustavson; O. C. Mullins; P. Rabbito

Publisher
American Institute of Chemical Engineers
Year
2006
Tongue
English
Weight
392 KB
Volume
52
Category
Article
ISSN
0001-1541

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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