About: Influence of sugar beet pectin on emulsifying properties of whey proteins.

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About: Influence of sugar beet pectin on emulsifying properties of whey proteins. Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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)
Title	Influence of sugar beet pectin on emulsifying properties of whey proteins. Influence of sugar beet pectin on emulsifying properties of whey proteins. (en)
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)
skos:notation	RIV/60461373:22330/10:00024414!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Kováčová, Renáta Širmerová, Marcela Mihulová, Miroslava Štětina, Jiří
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	263806
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024414
http://linked.open...riv/jazykVysledku	eng - angličtina
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)
http://linked.open.../riv/klicoveSlovo	emulsions o/w emulgation aktivity hydrodynamic diameter sugar beet pectin-whey protein interaction surface electrical potential emulsion stability β-lactoglobulin
http://linked.open...ontrolniKodProRIV	[64D231360AFE]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	Proceedings of the 6th International Conference on Polysaccharides-Glycoscience
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Širmerová, Marcela Štětina, Jiří Mihulová, Miroslava Kováčová, Renáta
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Česká společnost chemická
https://schema.org/isbn	978-80-86238-78-4
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Influence of sugar beet pectin on emulsifying properties of whey proteins. Influence of sugar beet pectin on emulsifying properties of whey proteins. Influence of sugar beet pectin on emulsifying properties of whey proteins.

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