Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

The effect of the addition of high methoxyl pectin on the stability of pea protein isolate emulsions was investigated. Except for low pectin concentrations at acidic pHs where bridging flocculation occurred the addition of pectin improved emulsion stability to pH changes and depletion flocculation i...

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Veröffentlicht in:	Carbohydrate Polymers Jg. 80; H. 3; S. 817 - 827
Hauptverfasser:	Gharsallaoui, Adem, Yamauchi, Kosuke, Chambin, Odile, Cases, Eliane, Saurel, Rémi
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Kidlington Elsevier Ltd 05.05.2010 Elsevier BV Elsevier
Schlagworte:	[SDV.IDA] Life Sciences [q-bio]/Food engineering [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering Applied sciences Chemical and Process Engineering Chemistry Colloidal state and disperse state Complex formation Emulsion stability Emulsions. Microemulsions. Foams Engineering Sciences Exact sciences and technology Food engineering General and physical chemistry Interfacial complexation Interfacial elasticity Life Sciences Natural polymers Pea protein Pectin Phase diagram Physicochemistry of polymers Proteins Starch and polysaccharides Complex formation Interfacial elasticity Pea protein Phase diagram Pectin Interfacial complexation Emulsion stability Stability Interface tension Oil water emulsion Protein isolate Experimental study Liquid liquid interface Plant protein pH Oside polymer Interpolymer Aqueous solution
ISSN:	0144-8617, 1879-1344
Online-Zugang:	Volltext
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