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|標題:||Electrosynthesis of kappa-carrageenan-ovalbumin complexes||作者:||Lii, C.
|關鍵字:||covalent complexes;ionic complexes;polysaccharide;protein;thermogravimetric analysis;protein-polysaccharide complexes;carboxymethyl cellulose;casein;complexes;electrochemical synthesis;stabilized emulsion;isolate||Project:||International Journal of Food Science and Technology||期刊/報告no：:||International Journal of Food Science and Technology, Volume 38, Issue 7, Page(s) 787-793.||摘要:||
Electrosynthesis of kappa-carrageenan-ovalbumin complexes, in alkaline solution and containing both components in ratios varying from 1 : 5 to 5 : 1, is described. Complexes had compositions varying from 1 : 10 to 1 : 1.8. Components were covalently bound, as deduced from the insolubility of the complexes in 7 m urea, the infrared spectra, and thermogravimetric studies. The thermal stability of these complexes was higher than that of kappa-carrageenan and lower than that of ovalbumin.
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