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  • The aim of this work was to characterise influence of whey proteins?pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-actoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the potential (surface electrical potential) of particles. In mixed pectin-β-actoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which caused production of huge protein aggregates (2000-2500 nm) at pH values near β-lactoglobulin isoelectric point and at temperatures near its denaturation temperature. However, these protei?pectin complexes had large hydrodynamic diameters (monomodal size distribution at 350 and 1000 nm for high esterified and low esterified amidated pectin, resp.), which can slow down their diffusion to the oil-water interface in emulsions. The pote
  • The aim of this work was to characterise influence of whey proteins?pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-actoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the potential (surface electrical potential) of particles. In mixed pectin-β-actoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which caused production of huge protein aggregates (2000-2500 nm) at pH values near β-lactoglobulin isoelectric point and at temperatures near its denaturation temperature. However, these protei?pectin complexes had large hydrodynamic diameters (monomodal size distribution at 350 and 1000 nm for high esterified and low esterified amidated pectin, resp.), which can slow down their diffusion to the oil-water interface in emulsions. The pote (en)
Title
  • The characterization of whey proteins-pectin interaction in relation to emulsification properties of whey proteins.
  • The characterization of whey proteins-pectin interaction in relation to emulsification properties of whey proteins. (en)
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  • The characterization of whey proteins-pectin interaction in relation to emulsification properties of whey proteins.
  • The characterization of whey proteins-pectin interaction in relation to emulsification properties of whey proteins. (en)
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  • RIV/60461373:22330/09:00022447!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 27
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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  • 306805
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  • RIV/60461373:22330/09:00022447
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  • whey proteins; pectins; dynamic light scattering; emulsion; particle size distribution; free oil (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [52B5F1C4DDD1]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
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http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Synytsya, Andriy
  • Štětina, Jiří
  • Kováčová, Renáta
http://linked.open...ain/vavai/riv/wos
  • 000269005600002
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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