Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate-Gum Arabic Complexes (Record no. 44900)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01690nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250625140636.0 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | B-10668 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate-Gum Arabic Complexes |
| 490 0# - SERIES STATEMENT | |
| Volume/sequential designation | J. Agric. Food Chem., 57(4), p.1521-1526, 2009 |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Turbidity measurements were used to study the formation of soluble and insoluble complexes between pea protein isolate (PPI)and gum arabic (GA)mixtures as a function of pH (6.0-1.5), salt concentration (NaCl, 0-50 mM), and protein-polysaccharide weight mixing ratio (1:4 to 10:1 w/w). For mixtures in the absence of salt and at a 1:1 mixing ratio, two structure-forming transitions were observed as a function of pH. The first event occurred at a pH of 4.2, with the second at pH 3.7, indicating the formation of soluble and insoluble complexes, respectively. Sodium chloride (e7.5 mM)was found to have no effect on biopolymer interactions, but interfered with interactions at higher levels (>7.5 mM)due to substantial PPI aggregation. The pH at which maximum PPI-GA interactions occurred was 3.5 and was independent of NaCl levels. As PPI-GA ratios increased, structure-forming transitions shifted to higher pH. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | PEA PROTEIN ISOLATE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | GUM ARABIC |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COMPLEX COACERVATION |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Liu, S. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Low, N.H. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nickerson, M.T. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://drive.google.com/file/d/1spGHqLQj37PQRbWwydG088jzstA38j6p/view?usp=drivesdk">https://drive.google.com/file/d/1spGHqLQj37PQRbWwydG088jzstA38j6p/view?usp=drivesdk</a> |
| Public note | Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Clasificación local |
| Koha item type | Documentos solicitados |
| Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Clasificación local | Ref1 | CICY | CICY | Documento préstamo interbibliotecario | 25.06.2025 | B-10668 | 25.06.2025 | 25.06.2025 | Documentos solicitados |