Sugar beet pectin fractionated using isopropanol differs in galacturonic acid, protein, ferulic acid and surface hydrophobicity

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 179-185

  Karnik, Deepika ^a   Jung, Jiyoung ^a,d   Hawking, Samatha ^b   Wicker, Louise ^a,c  

^a UNIVERSITY OF GEORGIA   (United States)

^b RUSSELL RESEARCH CENTER   (United States)

^c Korea University   (South Korea)

^d Sunchon National University   (South Korea)

Author keywords

Emulsifying activity; FTIR; Hydrophobicity; Protein; Sugar beet pectin

Indexed keywords

EMULSIFICATION; ESTERS; FLUORESCENCE; HYDROPHOBICITY; PARTICLE SIZE; SUGAR BEETS;

ACID CONTENT; CHEMICAL CHARACTERISTIC; EMULSIFYING ACTIVITY; FERULIC ACIDS; FTIR; GALACTURONIC ACIDS; ISOPROPANOL; PROTEIN CONTENTS; SUGAR BEET PECTIN; SURFACE HYDROPHOBICITY;

PROTEINS;

EID: 84962199077     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.037     Document Type: Article

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