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- Mounsey, J.S.; O'Kennedy, B.T.; Fenelon, M.A.; Brodkorb, A.
- Food hydrocolloids 2008 v.22 no.1 pp. 65-73
- food chemistry, etc ; temperature; protein degradation; correlation; protein aggregates; chitosan; hydrocolloids; denaturation; pH; electrostatic interactions; ionic strength; solubility; mixtures; beta-lactoglobulin; chemical structure; heat treatment; Show all 16 Subjects
- ... Work was undertaken to examine the effect of pH, ionic strength and temperature on the protein-polysaccharide complexation between the milk protein 1% (w/w) β-lactoglobulin (β-lg) and 0.1% (w/w) chitosan (mw=75-150kDa). The zeta potential of mixtures of β-lg and chitosan changed from +34.5mV at pH 4.0 to a point of zero charge at pH 7.4. At pH 5.5 where 56% of the β-lg was insoluble in the presenc ...