Ability of various proteins to form thermostable gels with propylene glycol alginate

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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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Bibliographic Details
Main Authors:	Mohamed, Suhaila, Stainsby, George
Format:	Article
Language:	English
Published:	Elsevier 1984
Online Access:	http://psasir.upm.edu.my/id/eprint/36855/ http://psasir.upm.edu.my/id/eprint/36855/1/36855.pdf

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