Complex coacervation of pea protein isolate and alginate polysaccharides

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 710-715

  Klemmer, K J ^a   Waldner, L ^a   Stone, A ^a   Low, N H ^a   Nickerson, M T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Alginate; Complex coacervation; Pea protein; Phase separation; Raman spectroscopy; Zeta potential

Indexed keywords

ACID TITRATION; COACERVATE; COMPLEX COACERVATION; CONFORMATIONAL CHANGE; FUNCTIONAL FOODS; MIXING RATIOS; PEA PROTEINS; PH SENSITIVE; SECONDARY STRUCTURES; TURBIDIMETRIC ANALYSIS;

BIOMOLECULES; COMPLEXATION; ELECTROPHORETIC MOBILITY; INTERNET; PHASE SEPARATION; PROTEINS; RAMAN SCATTERING; RAMAN SPECTROSCOPY; ZETA POTENTIAL;

ALGINATE;

ALGINIC ACID; BIOPOLYMER; POLYSACCHARIDE; VEGETABLE PROTEIN;

ARTICLE; COACERVATION; COMPLEX FORMATION; CONFORMATIONAL TRANSITION; ELECTROPHORETIC MOBILITY; PEA; PH; PROTEIN CONFORMATION; PROTEIN ISOLATION; PROTEIN STRUCTURE; RAMAN SPECTROMETRY; TURBIDIMETRY;

PISUM SATIVUM;

EID: 80052739097     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.114     Document Type: Article

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