Formation and characterisation of food protein–polysaccharide thermal complex particles: effects of pH, temperature and polysaccharide type

Summary The objective of this study was to prepare and characterise the thermal complex particles (TCPs) based on heating food grade protein–polysaccharide electrostatic complexes. The soybean protein isolate (SPI), cationic polysaccharide (chitosan, CS) and anionic polysaccharide (carboxymethyl cel...

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Veröffentlicht in:	International journal of food science & technology 2020-03, Vol.55 (3), p.1368-1374
Hauptverfasser:	Wu, Chu‐Li, Chen, Qi‐Hui, Li, Xiao‐Yin, Su, Jia‐hui, He, Shan, Liu, Jun, Yuan, Yang
Format:	Artikel
Sprache:	eng
Schlagworte:	Carboxymethyl cellulose Carboxymethylcellulose Cellulose Chitosan complex particle Electrostatic properties Food heat treatment Heating Ionic strength Morphology Particle size pH effects Polydispersity Polysaccharides Proteins soy protein isolate Soybeans Temperature Thermal denaturation Turbidity
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