Effect of pectin addition on thermal denaturation of whey proteins

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022449" target="_blank" >RIV/60461373:22330/09:00022449 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of pectin addition on thermal denaturation of whey proteins
Original language 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 ?-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.
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 5th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-72-2
ISSN
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e-ISSN
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Number of pages
8
Pages from-to
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Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Nov 11, 2009
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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