Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains

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• 作者：Xiaoming Guo^a ; ^b ; Tao Zhang^a ; Hecheng Meng^a ; Shujuan Yu^a ; ^b ; ^c ; ^{shujuanyu8@gmail.com}
• 关键词：Sugar beet pectins ; Ethanol precipitation ; Electrostatic interactions ; Cation
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：187-197
• 全文大小：1164 K
• 卷排序：65

文摘

Interactions between SBP and cations determined the precipitation behaviors of SBP. Cations participated in the precipitation of SBP by means of electrostatic binding. Electrostatic binding of cation to SBP affected the hydrodynamic properties of SBP.