Interactions between pectins and multivalent cations

被引：0

作者：

Debongnie, Ph. ^{[1
]}

Mestdagh, M. ^{[1
]}

Domard, A. ^{[2
]}

Rinaudo, M. ^{[2
]}

机构：

[1] CIFA UCL, B-1348 Louvaine La Neuve, Belgium

[2] CERMAV CNRS, F-38402 St Martin Dheres, France

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 1-2期

关键词：

D O I：

10.1016/S0268-005X(09)80294-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objectives of these studies (1) were: (a) to search for experimental evidence that would allow a choice between different models ('egg-box' model of Grant et al. (1973) (2), models of Mackie et al. (1983) (3)); and (b) to find out what the 'cooperativity' in cation-binding by pectates means from a thermodynamic point of view.

引用

页码：109 / 111

页数：3

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