Effect of sucrose on the thermodynamic incompatibility of different biopolymers

Carbohydrate Polymers

Volumn 28, Issue 4, 1995, Pages 359-365

  Antipova, A S ^a   Semenova, M G ^a  

^a RUSSIAN ACADEMY OF SCIENCES   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; LIGHT SCATTERING; PROTEINS; SOLUBILITY; SOLUTIONS; SUGAR (SUCROSE); THERMODYNAMICS;

COSOLUBILITY; GLOBULIN; SODIUM ALGINATE; SODIUM CASEINATE OVALBUMIN; THERMODYNAMIC INCOMPATIBILITY; VICIA FABA;

BIOPOLYMERS;

EID: 0029461184     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/0144-8617(96)00002-1     Document Type: Article

References (24)

1. Thermodynamische Aspekte der Verträglichkeit von Eiweißen und Polysacchariden in wäßrigen Medien. 3. Mitt. Einige physikalisch-chemische Faktoren des Phänomens der thermodynamischen Unverträglichkeit der Eiweiße und Polysaccharide
2. The influence of dextran on the interfacial pressure of adsorbing layers of 11S globulin vicia faba at the planar n-decane/aqueous solution interface
3. Physical Changes in Milk Proteins at Elevated Temperatures as Determined by Light Scattering. I. Casein Fractions
4. Thermodynamic incompatibility of the 11S fraction of soybean globulin and pectinate in aqueous medium
5. Light scattering and thermodynamic phase behavior of the system 11S globulin-κ-carrageenan-water
6. Functional properties of food proteins and role of protein-polysaccharide interaction
7. The influence of incompatibility on the formation of adsorbing layers and dispersion of n-decane emulsion droplets in aqueous solution containing a mixture of 11S globulin from Vicia faba and dextran
8. An improvement in the graphic treatment of angular light scattering data