An investigation on the influence of pH and ionic strength on the adsorption and interfacial dilatational properties at the oil-water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate

An investigation on the influence of pH and ionic strength on the adsorption and interfacial dilatational properties at the oil-water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate

Pumpkin (Cucurbita pepo) seed protein hydrolysate (PSPH) was obtained by enzymatic hydrolysis of pumpkin seed protein isolate using pepsin. Influence of pH (3, 5 and 8) and ionic strength, Ic (0–1 mol dm-3), on the adsorption kinetics of PSPH (diffusion rate constant, kdiff, and adsorption rate cons...

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Bibliographic Details
Main Authors: Bučko Sandra Đ., Katona Jaroslav M., Petrović Lidija B., Milinković Jelena R., Fraj Jadranka L., Spasojević Ljiljana M., Miller Reinhard
Format: Article
Language:English
Published: Serbian Chemical Society 2018-01-01
Series:Journal of the Serbian Chemical Society
Subjects:
natural surfactants
enzymatic hydrolysis
oil-water interface
interfacial dilatational rheology
dilatational elasticity
Online Access:http://www.doiserbia.nb.rs/img/doi/0352-5139/2018/0352-51391800042B.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0352-5139/2018/0352-51391800042B.pdf

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