Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 108-118

  Hadian, Mohammad ^a   Hosseini, Seyed Mohammad Hashem ^a   Farahnaky, Asgar ^a   Mesbahi, Gholam Reza ^a   Yousefi, Gholam Hossein ^b,c   Saboury, Ali Akbar ^d  

^a SHIRAZ UNIVERSITY   (Iran)

^b SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^d UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Complex coacervation; Ionic strength; ITC; Persian gum; lactoglobulin

Indexed keywords

BIOMOLECULES; CALORIMETERS; CALORIMETRY; HYDROGEN BONDS; HYDROPHOBICITY; ISOTHERMS; PH EFFECTS; PROTEINS; SPECTROSCOPIC ANALYSIS; TEMPERATURE; TITRATION;

CA 2+; COMPLEX COACERVATION; ISOTHERMAL TITRATION; ISOTHERMAL TITRATION CALORIMETRY; LACTOGLOBULIN; PERSIAN GUM; PERSIANS; SOLUBLE COMPLEXES; WATER SOLUBLE FRACTION; Β-LACTOGLOBULIN;

IONIC STRENGTH;

EID: 84947768117     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.006     Document Type: Article

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