The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey
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- 作者：Xingfei Li ; Yufei Hua ; yfhua@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yeming Chen ; Xiangzhen Kong ; Caimeng Zhang
- 关键词：Selective complex coacervation ; Soybean whey proteins ; ι-carrageenan ; Turbidity measurement ; Isothermal titration calorimetry (ITC)
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：56
- 期：Complete
- 页码：207-217
- 全文大小：1422 K
文摘
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The values of pHϕ1 and pHmax for LIP/CG and HIP/CG showed mixing ratio dependence.
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The smaller n with higher K was observed when KTI (or SBA) complexing with CG.
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Three proteins, KTI, BBI and SBA were isolated with high purity than 90%.
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Coacervation was independent of total biopolymer concentration and titration path.