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標題: Electrosynthesis of kappa-carrageenan-ovalbumin complexes
作者: Lii, C.
Chen, H.H.
Lu, S.
Tomasik, P.
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.
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.
ISSN: 0950-5423
DOI: 10.1046/j.1365-2621.2003.00733.x
Appears in Collections:期刊論文

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