Effect of pectin addition on thermal denaturation of whey proteins

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of pectin addition on thermal denaturation of whey proteins

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of pectin addition on thermal denaturation of whey proteins

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

8

Strana od-do

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Název nakladatele

Česká společnost chemická

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

11. 11. 2009

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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