pH-dependent complexation of lysozyme with low methoxyl (LM) pectin

Food Chemistry

Volumn 236, Issue , 2017, Pages 127-133

  Amara, Chedia Ben ^a   Degraeve, Pascal ^a   Oulahal, Nadia ^a   Gharsallaoui, Adem ^a  

^a University of Lyon   (France)

Author keywords

Complexes; Electrostatic interactions; LM pectin; Lysozyme; Molecular conformation

Indexed keywords

ABSORPTION SPECTROSCOPY; AGGREGATES; BIOPOLYMERS; COMPLEXATION; COULOMB INTERACTIONS; DISSOCIATION; ELECTROSTATICS; FLUORESCENCE;

COMPLEXES; ELECTROSTATIC COMPLEXES; INTRINSIC FLUORESCENCE; LM PECTIN; MOLECULAR CONFORMATION; PROGRESSIVE ADDITIONS; TURBIDITY ANALYSIS; UV ABSORPTION SPECTROSCOPY;

ENZYMES;

BIOPOLYMER; LYSOZYME; PECTIN;

ABSORPTION SPECTROSCOPY; ARTICLE; COMPLEX FORMATION; CONFORMATION; DENSITY; DISSOCIATION; FLUORESCENCE; PH; STATIC ELECTRICITY; TURBIDITY; ULTRAVIOLET RADIATION; CHEMISTRY;

HYDROGEN-ION CONCENTRATION; MURAMIDASE; PECTINS; STATIC ELECTRICITY;

EID: 85016838149     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.124     Document Type: Article

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