Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of β-lactoglobulin/acacia gum electrostatic complexes

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 23, 2005, Pages 9089-9099

  Schmitt, Christophe ^a   Bovay, Claudine ^a   Frossard, Philippe ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Dry state incubation; Foaming properties; Interfacial properties; Protein polymerization; Reaction kinetics; Solubility

Indexed keywords

GUM ARABIC; LACTOGLOBULIN;

ARTICLE; CHEMISTRY; ELASTICITY; ELECTRICITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY; VISCOSITY;

CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELASTICITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ELECTROSTATICS; GUM ARABIC; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOGLOBULINS; SOLUBILITY; VISCOSITY;

ACACIA; ACACIA SENEGAL;

EID: 28444444586     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051630t     Document Type: Article

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