INFLUENCE OF PECTIN ON THE STABILITY OF CASEIN SOLUTIONS STUDIED IN DEPENDENCE OF VARYING PH AND SALT CONCENTRATION

被引：43

作者：

PEDERSEN, HCA ^{[1
]}

JORGENSEN, BB ^{[1
]}

机构：

[1] TECH UNIV DENMARK,DEPT BIOTECHNOL,DK-2800 LYNGBY,DENMARK

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 04期

关键词：

D O I：

10.1016/S0268-005X(09)80044-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Turbidimetric titration is used for the examination of pectin-casein interactions and is shown to be a simple and reliable method. It is found that the addition of pectin to casein solutions lowers the pH-value at which the casein precipitates. This effect is studied in the presence of different salts and polysaccharides and it is concluded that the stabilization of pectin-casein systems is primarily of an electrostatic nature.

引用

页码：323 / 328

页数：6

共 5 条

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[2]

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[3]

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[4]

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[5]

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