ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The stabilizing effect of κ-carrageenan on 0.15% solutions of coconut, glandless cottonseed, peanut and soy protein isolates was investigated at neutral pH ranges. Addition of 0.01 M calcium decreased protein stability by 75–88% in carrageenan-free solutions and only by 30% in solutions containing 0.2g carrageenan per g protein. The order of mixing carrageenan, Ca++, and protein solutions adversely affected stability only when carrageenan was added last. Electron microscopy of stable fractions revealed the presence of many 100—500Å protein globules, both complexed with κ-carragecnan and free in solution. Protein stabilization appeared to be related to the formation of double helix junction zones by κ-carrageenan.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1972.tb02734.x
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