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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F09%3A00022449%21RIV10-MSM-22330___
rdf:type
n16:Vysledek skos:Concept
dcterms:description
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.
dcterms:title
Effect of pectin addition on thermal denaturation of whey proteins Effect of pectin addition on thermal denaturation of whey proteins
skos:prefLabel
Effect of pectin addition on thermal denaturation of whey proteins Effect of pectin addition on thermal denaturation of whey proteins
skos:notation
RIV/60461373:22330/09:00022449!RIV10-MSM-22330___
n3:aktivita
n13:Z
n3:aktivity
Z(MSM6046137305)
n3:dodaniDat
n7:2010
n3:domaciTvurceVysledku
n5:1799967 n5:9893628
n3:druhVysledku
n6:D
n3:duvernostUdaju
n11:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
312208
n3:idVysledku
RIV/60461373:22330/09:00022449
n3:jazykVysledku
n20:eng
n3:klicovaSlova
whey proteins; pectin; thermal denaturation
n3:klicoveSlovo
n4:pectin n4:whey%20proteins n4:thermal%20denaturation
n3:kontrolniKodProRIV
[F48C64B63E67]
n3:mistoKonaniAkce
Praha
n3:mistoVydani
Praha
n3:nazevZdroje
Proceedings of the 5th International Conference on Polysaccharides-Glycoscience
n3:obor
n21:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n7:2009
n3:tvurceVysledku
Štětina, Jiří Synytsya, Andriy Mihulová, Miroslava Kováčová, Renáta
n3:typAkce
n18:EUR
n3:zahajeniAkce
2009-11-11+01:00
n3:zamer
n9:MSM6046137305
s:numberOfPages
8
n19:hasPublisher
Česká společnost chemická
n15:isbn
978-80-86238-72-2
n12:organizacniJednotka
22330