918搏天堂

接待会见918搏天堂官方网站!

Literature

Contact us

Zhejiang Gold Kropn Bio-technology Co.,Ltd.

Tal:0570-8788056

Fax:0570-8788381

E-mail:zjgykp@163.com

Address:No.2,Donggang 4 Road,Donggang Economic Development Zone,Quzhou City,Zhejiang Province

  • Formation and characterization of pectin electrostatic complexes: thermal treatment
  • date: 2019/3/29 visits:2244 
  •  

    Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

    Food Hydrocolloids

    Volume 25, Issue 5, July 2011, Pages 1227–1232, http://dx.doi.org/10.1016/j.foodhyd.2010.11.010

    Carlos Bengoecheab, , Owen G. Jonesa, Antonio Guerrerob, David Julian McClementsa

     a Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA

    b Departamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química, Profesor García González 1, 41012 Sevilla, Spain

    Abstract

    Protein–polysaccharide complexes may be used for the development of delivery systems with applications in several industries. In the present work, the interaction of lactoferrin (LF, 0.2wt%) with a High-Methoxyl pectin (0.005–0.15wt%) in aqueous solutions was studied at different pH values (2–7) and temperatures (30–90 °C) at low ionic strength. ζ-potential and light-scattering techniques were used to provide information about the electrical charge and aggregation of individual biopolymers and complexes. At pH 7, the electrical charge went from positive to negative when increasing amounts of pectin were added to the LF solution, which was attributed to the formation of an electrostatic complex. These complexes remained soluble (low turbidity) from pH 7 to 3.5, but became turbid between pH 3.5 and 2, due to charge neutralization and bridging effects. At pH 7, the stability of LF–pectin complexes to aggregation during heating was much better than LF alone. The results of this study should provide information that will facilitate the utilization of lactoferrin as a bioactive component in food systems.

  • previous:THE ROLE OF MODIFIED CITRUS PE
    next:Chronic oral administration of
  • back
 

    Contact

  • Address:No.2 Donggang 4 Road ,Quzhou ,Zhejiang, China
  • Tel:86-570-8788056
  • Online:400-7118-600
  • E-mail:zjgykp@163.com

Coptyright © 2018 zjgykp.com All Rights Reserved. 浙ICP备19048970号-1
网站地图
友情链接:凯发k8官网  人生就是搏  AG真人国际  纽约国际588888  AG娱乐官网  必威betway  6686体育官网  3377体育  bwin必赢  和记ag  AG九游会  凯发K8旗舰厅  金年会  球盟会  南宫28