Functional improvement of whey protein concentrate on interaction with pectin

Food Hydrocolloids

Volumn 15, Issue 1, 2001, Pages 9-15

  Mishra, S ^a   Mann, B ^a   Joshi, V K ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Functional properties; Pectin; Protein polysaccharide complexes; Whey protein concentrate

Indexed keywords

EMULSIFICATION; GELATION; IONIC STRENGTH; PH;

COMPLEX FORMATIONS; CONDITION; DRY HEAT TREATMENT; FUNCTIONAL IMPROVEMENTS; FUNCTIONAL PROPERTIES; PECTIN; PHYSICOCHEMICAL PROPERTY; PROTEIN-POLYSACCHARIDE COMPLEX; SOLUBLE COMPLEXES; WHEY PROTEINS CONCENTRATE;

PROTEINS;

PECTIN; POLYSACCHARIDE; PROTEIN; SODIUM CHLORIDE;

ARTICLE; COMPLEX FORMATION; CONCENTRATION RESPONSE; EMULSION; HEAT TREATMENT; IONIC STRENGTH; PH; PROTEIN INTERACTION; SOLUBILITY; TEMPERATURE; ULTRAFILTRATION; WHEY;

EID: 0035117850     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00043-6     Document Type: Article

References (14)

1. Effects of polysaccharides upon the functional properties of 11S globulin of broad beans
2. Emulsifying properties of protein-pectin complexes and their use in oil containing foodstuffs
3. Evaluation of functional properties of whey protein concentrates and whey protein isolates
4. Protein-stabilized emulsions
5. Stability of emulsions containing both protein and polysaccharide
6. Emulsion stabilization by ionic and covalent complexes of beta-lactoglobulin with polysaccharides
7. Functional improvement of alginic acid by conjugating with beta-lactoglobulin
8. Composition, physico-chemical and functional properties of reference whey protein concentrates
9. Light scattering of protein reactivity of polysaccharides, especially of carageenan
10. Cheese whey proteins with polyacrylic acid
11. Xanthan gum effects on solubility and emulsification properties of soy protein isolate