Gelation of native beta-lactoglobulin induced by electrostatic attractive interaction with xanthan gum
The mechanism and kinetics of the electrostatic gelation of native beta-lactoglobulin-xanthan gum mixtures in aqueous solution is reported. The total biopolymer concentration at which gelation was obtained was extremely low (0.1 wt %) compared to the usually tested concentrations for protein-polysac...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 22(2006), 17 vom: 15. Aug., Seite 7351-7 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2006
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Gels Lactoglobulins Polysaccharides, Bacterial Solutions Water 059QF0KO0R xanthan gum TTV12P4NEE |