Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins

Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins

This study aimed to investigate effects of amidated low methoxyl (ALM, 0.3%, w/v) pectin on physiochemical and structural properties of polymerized whey proteins (PWP, 10%, w/v) prepared by thermal aggregation at 85°C for 10–30 min. Particle size, zeta potential, isoelectric point (IEP), surface hyd...

Full description

Bibliographic Details
Main Authors: Cuina Wang, Xuefei Zhang, Hao Wang, Jiaqi Wang, Mingruo Guo
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Whey protein
amidated low methoxyl pectin
physiochemical properties
structure
Online Access:http://dx.doi.org/10.1080/19476337.2018.1508074

Internet

http://dx.doi.org/10.1080/19476337.2018.1508074

Similar Items