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• W2061573474 abstract "The effect of polysaccharides upon the conformational stability, emulsifying properties and thermal gelation ability of the 11 S globulin (legumin) from broad beans under conditions of both protein-polysaccharide incompatibility and complex formation has been investigated. Under conditions of incompatibility (pH 7·6 for carboxyl-containing and neutral polysaccharides) the conformational stability of the legumin is not changed by the presence of the polysaccharides. At the same time a significant decrease in the emulsifying threshold and an increase in the stability of oil-in-water emulsions, stabilized by the protein, as well as some decrease in the gelation threshold in the presence of polysaccharides have been observed. Under conditions of legumin-polysaccharide complex formation (pH 4·2–6·0, low ionic strength for carboxyl- and sulphate-containing polysaccharides) a significant decrease in the temperature and enthalpy of legumin denaturation as well as a decrease in the minimum biopolymer concentration required for emulsions formation and an increase in emulsion stability have been observed. As a rule, legumin-polysaccharide complexes were poorly soluble even at a substantial excess of polysaccharide. Their solubility which was independent of the method of mixing was a limiting factor for preparing gels and stable foams on using these complexes." @default.
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• W2061573474 date "1992-01-01" @default.
• W2061573474 modified "2023-09-25" @default.
• W2061573474 title "Effects of polysaccharides upon the functional properties of 11 S globulin of broad beans" @default.
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• W2061573474 doi "https://doi.org/10.1016/0144-8617(92)90131-9" @default.
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