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dc.contributor.advisorVardhanabhuti, Bongkosheng
dc.contributor.authorWang, Yeyangeng
dc.date.issued2018eng
dc.date.submitted2018 Summereng
dc.description.abstractInteractions between protein and polysaccharides could lead to improved protein functional properties including emulsification properties. Most studies focus on complex coacervates which are formed at pH < pI. Much less attention has been given to interactions at pH > pI, especially when the mixtures are heated. The objective of this study was to investigate the emulsification properties of heated whey protein isolate (WPI) and pectin complexes formed at near neutral pH. ... This study demonstrates that heat complexation of whey protein with pectin at near neutral pH could improve emulsification properties at pH near pI of the protein. Heated WPI-pectin complexes could be utilized as emulsifier and stabilizer in food applications.eng
dc.description.bibrefIncludes bibliographical referenceseng
dc.format.extentx, 58 pages : illustrationeng
dc.identifier.urihttps://hdl.handle.net/10355/69912
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcollectionUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.titleEmulsification properties of heated whey protein-pectin formed at neutral pHeng
dc.typeThesiseng
thesis.degree.disciplineFood and hospitality systems (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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