期刊
FOOD HYDROCOLLOIDS
卷 43, 期 -, 页码 165-171出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2014.05.013
关键词
Calcium alginate microgel; Protein polysaccharide complexation; Alginate caseinate interaction
In this study, the pH dependent adsorption of sodium caseinate onto the surface of micron-sized calcium alginate microgel particles (20-80 mu m) was evaluated by electrophoretic mobility measurements (zeta-potential), microscopy, protein assay and a protein dye binding method. zeta-potential measurements and protein assay results suggested that protein adsorption occurred due to electrostatic complexation between sodium caseinate and calcium alginate and was pH dependent. Results of protein dye binding method were in agreement with those of protein assay and zeta-potential measurements. Confocal laser scanning and fluorescence microscopy confirmed the presence of protein layer on the surface of alginate microgel particles at pH 3 and 4. Micrographs from transmission electron microscopy revealed a protein coating with a thickness of similar to 206-240 nm on the gel particle surfaces. (C) 2014 Elsevier Ltd. All rights reserved.
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