Morphology of complexes formed between ß-lactoglobulin nanofibrils and pectins is influenced by the pH and structural characteristics of the pectins.

Hettiarachchi, Charith A; Melton, Laurence D; Williams, Martin A K; McGillivray, Duncan J; Gerrard, Juliet A; Loveday, Simon M

Hettiarachchi, Charith A; Melton, Laurence D; Williams, Martin A K; McGillivray, Duncan J; Gerrard, Juliet A; Loveday, Simon M.

Afiliação

Hettiarachchi CA; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand.
Melton LD; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.
Williams MA; Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, 20400, Sri Lanka.
McGillivray DJ; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand.
Gerrard JA; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.
Loveday SM; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand.

Biopolymers ; 105(11): 819-31, 2016 Nov.

Article em En | MEDLINE | ID: mdl-27422378

Assuntos

Lactoglobulinas/química; Nanofibras/química; Pectinas/química; Citrus/química; Concentração de Íons de Hidrogênio

Palavras-chave

nanofibers; nanotapes; pectin; protein nanofibrils; protein-polysaccharide interactions

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pectinas / Nanofibras / Lactoglobulinas Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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