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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024414" target="_blank" >RIV/60461373:22330/10:00024414 - 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

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

Popis výsledku v původním jazyce

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 thisstudy, 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 bothpure ?-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 rec

Název v anglickém jazyce

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

Popis výsledku anglicky

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 thisstudy, 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 bothpure ?-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 rec

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)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the 6th International Conference on Polysaccharides-Glycoscience

ISBN

978-80-86238-78-4

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

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Název nakladatele

Česká společnost chemická

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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