Apple pectin complexes with whey protein isolate

被引：77

作者：

Zaleska, H

Ring, SG

Tomasik, P

机构：

[1] Univ Agr, Dept Chem, PL-31120 Krakow, Poland

[2] Food Res Inst, Food Biopolymer Sect, Norwich NR4 7UA, Norfolk, England

来源：

FOOD HYDROCOLLOIDS | 2000年 / 14卷 / 04期

关键词：

apple pectin; electrosynthesis; polysaccharide-protein complexes; whey proteins;

D O I：

10.1016/S0268-005X(00)00014-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Complexes of apple pectin and whey protein isolate were available by electrosynthesis from aqueous mixtures. Complex formation followed a first-order kinetic equation. Complexes separated on anode. Their composition and properties depended on initial composition of particular reaction mixtures. They varied in the pectin:isolate composition from 1:0.5 to 1:5. Complexes were examined by means of elemental analysis, infrared spectroscopy, and thermogravimetry. Strong pectin-isolate interactions involved carboxylic groups of pectin and peptide bonds of protein. Complexes did not form films. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：377 / 382

页数：6

共 18 条

[1] A SIMPLE AND RAPID PREPARATION OF ALDITOL ACETATES FOR MONOSACCHARIDE ANALYSIS [J].