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  • The influence of addition of structurally different types of pectins on thermal denaturation of whey proteins was observed by both dynamic light scattering and differential scanning calorimetry. The addition of pectin successfully prevent huge aggregation at denaturing temperatures of pure β-lactoglobulin as well as proteins in rennet whey, however attractive interactions between polymers were required for this stabilization. The structure of pectin and medium pH were observed as key factors to obtain positive effect on stabilization of proteins at higher temperatures. The differential scanning calorimetry was used for confirming of these interactions by characterization of differences in thermodynamic behavior of whey proteins caused by addition of vary pectin types.
  • The influence of addition of structurally different types of pectins on thermal denaturation of whey proteins was observed by both dynamic light scattering and differential scanning calorimetry. The addition of pectin successfully prevent huge aggregation at denaturing temperatures of pure β-lactoglobulin as well as proteins in rennet whey, however attractive interactions between polymers were required for this stabilization. The structure of pectin and medium pH were observed as key factors to obtain positive effect on stabilization of proteins at higher temperatures. The differential scanning calorimetry was used for confirming of these interactions by characterization of differences in thermodynamic behavior of whey proteins caused by addition of vary pectin types. (en)
Title
  • Effect of pectin addition on thermal denaturation of whey proteins
  • Effect of pectin addition on thermal denaturation of whey proteins (en)
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  • Effect of pectin addition on thermal denaturation of whey proteins
  • Effect of pectin addition on thermal denaturation of whey proteins (en)
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  • RIV/60461373:22330/09:00022449!RIV10-MSM-22330___
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  • Z(MSM6046137305)
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  • 312208
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  • RIV/60461373:22330/09:00022449
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  • whey proteins; pectin; thermal denaturation (en)
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  • [F48C64B63E67]
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  • Praha
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  • Proceedings of the 5th International Conference on Polysaccharides-Glycoscience
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  • Synytsya, Andriy
  • Štětina, Jiří
  • Mihulová, Miroslava
  • Kováčová, Renáta
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  • Česká společnost chemická
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  • 978-80-86238-72-2
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  • 22330
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