Charakterizace vlivu stupně esterifikace pektinu na interakce s ?-lactoglobulinem.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021217" target="_blank" >RIV/60461373:22330/08:00021217 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The characterization of pectin-?-lactoglobulin interaction in relation to degree of pectin esterification.

Popis výsledku v původním jazyce

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 lightscattering 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 ?­lactoglobulin was chosen because of mainly proportional representation in whey proteins. In the mixed system of ?­lactoglobulin with potassium pectate the macroscopic aggregates in different amount were produced at all values of pH. Thesecond mixed system (?­lactoglobulin 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 isoel

Název v anglickém jazyce

The characterization of pectin-?-lactoglobulin interaction in relation to degree of pectin esterification.

Popis výsledku anglicky

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 lightscattering 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 ?­lactoglobulin was chosen because of mainly proportional representation in whey proteins. In the mixed system of ?­lactoglobulin with potassium pectate the macroscopic aggregates in different amount were produced at all values of pH. Thesecond mixed system (?­lactoglobulin 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 isoel

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Polysaccharides IV, Prague, Czech Republic, 13. 11. - 14. 11. 2008

ISBN

978-80-86238-57-9

ISSN

—

e-ISSN

—

Počet stran výsledku

5

Strana od-do

—

Název nakladatele

Česká chemická společnost

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

13. 11. 2008

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

—