About: The characterization of pectin-β-lactoglobulin interaction in relation to degree of pectin esterification.     Goto   Sponge   NotDistinct   Permalink

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  • Pomocí stanovení velikosti částic dynamickým rozptylem světla a stanovením zeta-potenciálu byly charakterizovány elektrostatické interakce mezi β-lactoglobulinem a pektiny s různým stupněm esterifikace. Ve směsi β-lactoglobulinu s pektátem draselným se při všech hodnotách pH (3-7) vytvářely makroskopické agregáty. Směs β-lactoglobulinu s vysoceesterifikovaným pektinem vykazovala dobrou stabilitu jak při změněn pH tak při záhřevu. Přídavek vysoceesterifikovaného pektinu účinně zabraňoval interakcím mezi molekulami bílkoviny jak i isoelektrickém bodě β-lactoglobulinu, tak při jeho denaturační teplotě. (cs)
  • The aim of this work was to characterise electrostatic interactions between whey proteins and pectin in relation to degree of pectin esterification. The different behaviour of these systems was observed by determination of particle size by dynamic light scattering and by determination of (zeta)-potential by Doppler laser electrophoresis. Two types of pectin were chosen for this work: polygalacturonic acid as an example of non esterified ?pectin? and pectin from orange peel as an example of high esterified pectin. The β­lactoglobulin was chosen because of mainly proportional representation in whey proteins. In the mixed system of β­lactoglobulin with potassium pectate the macroscopic aggregates in different amount were produced at all values of pH. The second mixed system (β­lactoglobulin with high esterified pectin) showed good stability with changing of pH value and temperature too. Addition of high esterified pectin seemed to be good prevention of protein­protein interaction at isoele
  • The aim of this work was to characterise electrostatic interactions between whey proteins and pectin in relation to degree of pectin esterification. The different behaviour of these systems was observed by determination of particle size by dynamic light scattering and by determination of (zeta)-potential by Doppler laser electrophoresis. Two types of pectin were chosen for this work: polygalacturonic acid as an example of non esterified ?pectin? and pectin from orange peel as an example of high esterified pectin. The β­lactoglobulin was chosen because of mainly proportional representation in whey proteins. In the mixed system of β­lactoglobulin with potassium pectate the macroscopic aggregates in different amount were produced at all values of pH. The second mixed system (β­lactoglobulin with high esterified pectin) showed good stability with changing of pH value and temperature too. Addition of high esterified pectin seemed to be good prevention of protein­protein interaction at isoele (en)
Title
  • The characterization of pectin-β-lactoglobulin interaction in relation to degree of pectin esterification.
  • The characterization of pectin-β-lactoglobulin interaction in relation to degree of pectin esterification. (en)
  • Charakterizace vlivu stupně esterifikace pektinu na interakce s β-lactoglobulinem. (cs)
skos:prefLabel
  • The characterization of pectin-β-lactoglobulin interaction in relation to degree of pectin esterification.
  • The characterization of pectin-β-lactoglobulin interaction in relation to degree of pectin esterification. (en)
  • Charakterizace vlivu stupně esterifikace pektinu na interakce s β-lactoglobulinem. (cs)
skos:notation
  • RIV/60461373:22330/08:00021217!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 359607
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/08:00021217
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pectin; β-lactoglobulin; zeta-potential; dynamic light scattering; particle size (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [A6B92EFC879B]
http://linked.open...v/mistoKonaniAkce
  • Praha
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Polysaccharides IV, Prague, Czech Republic, 13. 11. - 14. 11. 2008
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Synytsya, Andriy
  • Štětina, Jiří
  • Kováčová, Renáta
  • Fesslová, Lucie
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Česká chemická společnost
https://schema.org/isbn
  • 978-80-86238-57-9
http://localhost/t...ganizacniJednotka
  • 22330
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