✦ LIBER ✦

Tension of oil-water interface and properties of O/W emulsions in dependence of faba bean globulins

✍ Scribed by Schmandke, H. ;Schultz, M. ;Schmidt, G. ;Schneider, Ch. ;Andersson, O.

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 281 KB
Volume: 34
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19900340418

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✦ Synopsis

Compared with faba bean globulin the improved flow, gelifying, surface and emulsifying properties of aqueous solution of the corresponding acetylated derivatives are reflected in O/W emulsions by their enhanced stability.

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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. 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 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