Thermodynamic parameters of beta-lactoglobulin-pectin complexes assessed by isothermal titration calorimetry.

@article{Girard2003ThermodynamicPO,
  title={Thermodynamic parameters of beta-lactoglobulin-pectin complexes assessed by isothermal titration calorimetry.},
  author={Maude Girard and Sylvie L Turgeon and Sylvie F. Gauthier},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 15},
  pages={4450-5}
}
Isothermal titration calorimetry (ITC) was used to determine the binding constant, stoichiometry, enthalpy, and entropy of beta-lactoglobulin/low- and high-methoxyl pectin (beta-lg-LM- and HM-pectin) complexes at 22 degrees C and at pH 4. The binding isotherms revealed the formation of soluble intrapolymer complexes (C1) further followed by their aggregation in interpolymer complexes (C2). The interaction between beta-lg and LM- or HM-pectin in C1 and C2 occurred spontaneously with a Gibbs free… CONTINUE READING

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