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Acacia gum as modifier of thermal stability, solubility and emulsifying propert...
Oliveira, Fabíola Cristina de; Coimbra, Jane Sélia dos Reis; Oliveira, Eduardo Basílio de; Rodrigues, Marina Quadrio Raposo BrancoProtein–polysaccharide conjugates often display improved techno-functional properties when compared to their individual involved biomolecules. α-Lactalbumin:acacia gum (α-la:AG) conjugates were prepared via Maillard reaction by the dry-heating method. Conjugate formation was confirmed using results of absorbance, o-phthalaldehyde test, sodium dodecyl sulfate–polyacrilamide gel electrophoresis (SDS–PAGE) and siz...
Date: 2018
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Origin: Oasisbr