Ability of various proteins to form thermostable gels with propylene glycol alginate
Propylene glycol alginate forms gels with proteins in alkaline conditions (pH 9.3 to 10.5). The ability of gelatin, casein, soya isolate, whey protein concentrate, egg albumin and bovine serum albumin to form ‘protein-alginate’ gels was investigated. Conditions were varied so as to alter the structu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36855/1/36855.pdf http://psasir.upm.edu.my/id/eprint/36855/ http://www.sciencedirect.com/science/article/pii/0308814684900888 |
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