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Description
| - Whey proteins are being used in many colloidal food products to increase viscosity, to form gels, to stabilise emulsions or foams, or as water-binding agents, however, they are susceptible to aggregate under acid condition and heat treatment. Pectin is able to stabilise dairy proteins at these conditions, but stabilisation is strongly influenced by pectin structure. Sugar beet pectin can be interesting for application because it has different structure in comparison with citrus and apple pectin. In this study, the influence of medium pH and temperature on sugar beet pectin-whey protein complex was evaluated by measurement of hydrodynamic diameter and surface electrical potential of complex particles. It was observed, that sugar beet pectin prevent both pure β-lactoglobulin and whey sample aggregation successfully at these conditions. Further, influence of beet pectin on emulsifying properties of whey protein was evaluated. The model oil-in-water emulsions (10% w/w oil content) from reconstituted
- Whey proteins are being used in many colloidal food products to increase viscosity, to form gels, to stabilise emulsions or foams, or as water-binding agents, however, they are susceptible to aggregate under acid condition and heat treatment. Pectin is able to stabilise dairy proteins at these conditions, but stabilisation is strongly influenced by pectin structure. Sugar beet pectin can be interesting for application because it has different structure in comparison with citrus and apple pectin. In this study, the influence of medium pH and temperature on sugar beet pectin-whey protein complex was evaluated by measurement of hydrodynamic diameter and surface electrical potential of complex particles. It was observed, that sugar beet pectin prevent both pure β-lactoglobulin and whey sample aggregation successfully at these conditions. Further, influence of beet pectin on emulsifying properties of whey protein was evaluated. The model oil-in-water emulsions (10% w/w oil content) from reconstituted (en)
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Title
| - Influence of sugar beet pectin on emulsifying properties of whey proteins.
- Influence of sugar beet pectin on emulsifying properties of whey proteins. (en)
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skos:prefLabel
| - Influence of sugar beet pectin on emulsifying properties of whey proteins.
- Influence of sugar beet pectin on emulsifying properties of whey proteins. (en)
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skos:notation
| - RIV/60461373:22330/10:00024414!RIV11-MSM-22330___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/10:00024414
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - sugar beet pectin-whey protein interaction, β-lactoglobulin, hydrodynamic diameter; surface electrical potential; emulgation aktivity; emulsions o/w; emulsion stability (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Proceedings of the 6th International Conference on Polysaccharides-Glycoscience
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Širmerová, Marcela
- Štětina, Jiří
- Mihulová, Miroslava
- Kováčová, Renáta
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Česká společnost chemická
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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