Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin

Carbohydrate Polymers

Volumn 119, Issue , 2015, Pages 210-218

  De Oliveira, Fabíola Cristina ^a,b   Dos Reis Coimbra, Jane Sélia ^b   De Oliveira, Eduardo Basílio ^b   Rodrigues, Marina Quadrio Raposo Branco ^c   Sabioni, Rachel Campos ^b   De Souza, Bartolomeu Warlene Silva ^d   Santos, Igor José Boggione ^b  

^a Campus Rio Pomba   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^d FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Emulsifying properties; Glycosylation; Solubility; Thermal stability; Whey protein

Indexed keywords

CHEMICAL REACTIONS; ELECTROPHORESIS; GLYCOSYLATION; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE; SODIUM SULFATE; SOLUBILITY; THERMODYNAMIC STABILITY;

EMULSIFYING ACTIVITY; EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; GEL ELECTROPHORESIS; NACL CONCENTRATION; RESPONSE SURFACE METHODOLOGY; WHEY PROTEINS;

EMULSIFICATION;

ACACIA;

EMULSION; GUM ARABIC; INORGANIC SALT; LACTALBUMIN;

CHEMISTRY; EMULSION; GLYCATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN STABILITY; SIZE EXCLUSION CHROMATOGRAPHY; SOLUBILITY; TEMPERATURE; TIME;

CHROMATOGRAPHY, GEL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; GUM ARABIC; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; MAILLARD REACTION; PROTEIN STABILITY; SALTS; SOLUBILITY; TEMPERATURE; TIME FACTORS;

EID: 84918574337     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.11.060     Document Type: Article

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