Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
The aim of this work was to characterise influence of whey proteins-pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the parti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0107_characterisation-of-whey-proteins-pectin-interaction-in-relation-to-emulsifying-properties-of-whey-proteins.php |