Interaction of food proteins with polysaccharides, II. Properties upon freeze-drying of mixed solutions and thermal treatment of the lyophilizate

Journal of Food Engineering

Volumn 31, Issue 3, 1997, Pages 347-363

  Stefancich, Susanna ^a   Delben, Franco ^a  

^a UNIVERSITY OF TRIESTE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DRYING; FOOD PROCESSING; FREEZING; HEAT TREATMENT; MIXTURES; MOLECULAR DYNAMICS; OPTICAL VARIABLES MEASUREMENT; POLYSACCHARIDES; PROTEINS; SOLUTIONS; VISCOSITY;

CARBOXYMETHYLCELLULOSE; GLUTAMATE GLUCAN; LYOPHILIZATE; OVALBUMIN; RHEOMETRY;

FOOD PRODUCTS;

EID: 0031073558     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(96)00072-6     Document Type: Article

References (10)

1. Delben, F. & Stefancich, S. (1997). Interaction of food proteins with polysaccharides. I. Properties upon mixing. J. Food Eng., 31, 325-346.
2. Dickinson, E. & Galazka, V. (1991). Emulsion stabilization by ionic and covalent complexes of β-lacroglobulin with polysaccharides. Food Hydrocolloids, 5, 281-296.
3. Dixon Phillips, R. & Finley, J. W. (1989). Protein Quality and the Effect of Processing. Dekker, New York.
4. Glicksman, M. (1986). Food Hydrocolloids, Vol. III. CRC Press, Boca Raton, FL, pp. 68-109.
5. Kato, A., Murata, K. & Kobayashi, K. (1988). Preparation and characterization of ovalbumin-dextran conjugate having excellent emulsifying properties. J. Agric. Food Chem., 36, 421-425.
6. Kato, A., Sasaki, Y., Furuta, R. & Kobayashi, K. (1990). Functional protein-polysaccharide conjugate prepared by controlled dry-heating of ovalbumin-dextran mixtures. Agric. Biol. Chem., 54, 107-112.
7. Matsudomi, N., Ishimura, Y. & Kato, A. (1991). Improvement of gelling properties of ovalbumin by heating in a dry state. Agric. Biol. Chem., 55, 879-881.
8. Nakamura, S., Kato, A. & Kobayashi, K. (1991). New antimicrobial characteristics of a lysozyme-dextran conjugate. J. Agric. Food Chem., 39, 647-650.
9. Nakamura, S., Kato, A. & Kobayashi, K. (1992). Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect. J. Agric. Food Chem., 40, 735-739.
10. Randall, R. C., Phillips, G. O. & Williams, P. A. (1988). The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids, 2, 131-140.