COMPARISON OF WATER STATE IN XANTHAN GUM, XANTHAN GUM - SOY PROTEIN ISOLATE MIXTURES AND ELECTROCOMPLEXES SUSPENSIONS BY COMBINED NMR RELAXATION AND THERMOGRAVIMETRIC APPROACH

被引：0
|
作者：
Witek, Magdalena [1 ]
Maciejaszek, Ireneusz [1 ]
Fiutak, Grzegorz [1 ]
Surowka, Krzysztof [1 ]
机构：
[1] Agr Univ Krakow, Dept Refrigerat & Food Concentrates, Fac Food Technol, Ul Balicka 122, PL-30149 Krakow, Poland
来源：
PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2017年
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The combined approach of thermogravimetric analysis and spin-spin NMR relaxation times allowed to determine the influence of protein-polysaccharide interactions on water behaviour in hydrated samples. Higher temperatures of vaporisation for the complex in comparison to particular substrates and mixtures observed at thermogravimetric curves were related to stronger binding of water molecules to solid structure as shown by NMR experiment.
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页码：307 / 310
页数：4
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