Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ-carrageenan and gellan gum)

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 65-71

  Aryee, Felix N A ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

carrageenan; Associative phase separation; Complex coacervation; Gellan gum; Lentil proteins

Indexed keywords

ANIONIC POLYSACCHARIDES; ASSOCIATIVE PHASE SEPARATIONS; CARRAGEENANS; COMPLEX COACERVATION; ELECTROSTATIC COMPLEXES; GELLAN GUM; LENTIL PROTEIN ISOLATES; STRUCTURE FORMATIONS;

BIOMOLECULES; ELECTROPHORETIC MOBILITY; IONIC STRENGTH; MIXTURES; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; SALTS; TURBIDITY;

MIXING;

LENS CULINARIS;

EID: 84890428998     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12275     Document Type: Article

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