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Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
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 e...
Pectin-degrading Enzymes Produced by Fungi
pectin arabinanase ferulic acid esterase rhamnogalacturonase exo-polygalacturonase
2008/4/20
Carbohydrates are the most abundant material produced by plants and processes for their efficient conversion and utilization are of major importance in biotechnology. Their enzymatic conversion can be...
Physicochemical and Gelling Characterizations of Pectin Extracted from Sweet Potato Pulp
sweet potato LM-pectin gel FT-IR spectroscopy
2008/4/20
A novel pectin was extracted from sweet potato (Ipomoea batatas) pulp (SPP) using 50 mM disodium phosphate solution. Uronic acids in the pectin extract were almost completely removed from the supernat...
Isolation and Characterization of Pectin from Pericarp of Citrus depressa
pectin Citrus depressa high methoxyl
2008/4/20
A polysaccharide was extracted from the pericarp of Citrus depressa which was collected Ogimi Village, Okinawa, Japan. The yield of purified polysaccharide was 2.6% (w/w) based on fresh material. The ...
Enhanced Production of Pectin Lyase and Pectate Lyase by Debaryomyces nepalensis in Submerged Fermentation by Statistical Methods
Pectin Lyase Pectate Lyase
2016/5/27
Production of pectic lyases (PL and PGL) from Debaryomyces nepalensis has been optimized in submerged fermentation using Plackett-Burman design and response surface methodology. Four of the eleven fer...
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
tapioca starch hydrocolloids viscosity gelatinisation retrogradation
2014/3/17
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were st...