Charge domain of modified pectins influence interaction with acidified caseins
DC Field | Value | Language |
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dc.contributor.author | Kim, Yookyung | - |
dc.contributor.author | Wicker, Louise | - |
dc.date.accessioned | 2021-09-07T12:51:08Z | - |
dc.date.available | 2021-09-07T12:51:08Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2011-05 | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/112561 | - |
dc.description.abstract | The interaction of non-fat dry milk, caseinate and casein (CSN) fractions with charge modified pectins (B-Pec and U-Pec) and unmodified pectin (O-Pec) in acidified dispersion systems was investigated. U-Pec led to more precipitation of proteins than O-Pec or B-Pec. Casein dispersions with pectin had larger particle size, especially U-Pec and B-Pec, than dispersions without pectin. Dispersions with charge modified pectins showed more negative zeta-potential than dispersions with unmodified pectin or dispersions without pectin. U-Pec enhanced negative zeta-potential of beta-CSN more than B-Pec. There was no significant difference in flow behavior among non-fat milk samples regardless of pectins added. In contrast, non-Newtonian behavior, shear thinning behavior was observed in modified pectin added kappa-CSN. Analysis by light microscopy of non-fat milk and kappa-CSN showed that sizes and shapes were changed by addition of O-Pec and U-Pec. The results suggest a specific affinity between pectin and kappa-CSN, which is related to the charge distribution of pectin. (C) 2010 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | DE-ESTERIFICATION | - |
dc.subject | STABILIZATION | - |
dc.subject | MECHANISM | - |
dc.subject | PATTERN | - |
dc.subject | DRINKS | - |
dc.title | Charge domain of modified pectins influence interaction with acidified caseins | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Yookyung | - |
dc.contributor.affiliatedAuthor | Wicker, Louise | - |
dc.identifier.doi | 10.1016/j.foodhyd.2010.07.011 | - |
dc.identifier.scopusid | 2-s2.0-77957758824 | - |
dc.identifier.wosid | 000282939200019 | - |
dc.identifier.bibliographicCitation | FOOD HYDROCOLLOIDS, v.25, no.3, pp.419 - 425 | - |
dc.relation.isPartOf | FOOD HYDROCOLLOIDS | - |
dc.citation.title | FOOD HYDROCOLLOIDS | - |
dc.citation.volume | 25 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 419 | - |
dc.citation.endPage | 425 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | DE-ESTERIFICATION | - |
dc.subject.keywordPlus | STABILIZATION | - |
dc.subject.keywordPlus | MECHANISM | - |
dc.subject.keywordPlus | PATTERN | - |
dc.subject.keywordPlus | DRINKS | - |
dc.subject.keywordAuthor | Modified pectin | - |
dc.subject.keywordAuthor | Casein fractions | - |
dc.subject.keywordAuthor | Particle size | - |
dc.subject.keywordAuthor | zeta-Potential | - |
dc.subject.keywordAuthor | Viscosity | - |
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