INTERACTION OF NIZKOMETILIROVANNYJ PECTINS WITH A CONCENTRATE OF PROTEINS OF WHEY
https://doi.org/10.20914/2310-1202-2012-1-158-164
Abstract
Potentiometric titration method was used to study quality complex formation between low methylated pectin and proteins concentrated from whey. It’s shown that at рН>IEP of the lactoglobulin the interaction occurs between negatively charged chains of LM-pectin and positively charged patches of polypeptide chains. The biopolymers ratio had no significant effect on the initial pH of soluble complex formation (pHc); addition of sodium chloride decreased pHc and pK0 of complexes, which linked to electrostatic nature of complex formation between LM-pectin and whey proteins.
About the Authors
H. I. Teshaev
Технологический ун-т Таджикистана
Tajikistan
Tajikistan
S. R. Usmanov
Институт химии им. В.И. Никитина АН Республики Таджикистан
Tajikistan
Tajikistan
O. Shamsoro
Институт химии им. В.И. Никитина АН Республики Таджикистан
Tajikistan
Tajikistan
Z. K. Muhidinov
Институт химии им. В.И. Никитина АН Республики Таджикистан
Tajikistan
Tajikistan
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Review
For citations:
Teshaev H.I., Usmanov S.R., Shamsoro O., Muhidinov Z.K. INTERACTION OF NIZKOMETILIROVANNYJ PECTINS WITH A CONCENTRATE OF PROTEINS OF WHEY. Proceedings of the Voronezh State University of Engineering Technologies. 2012;(1):158-164. (In Russ.) https://doi.org/10.20914/2310-1202-2012-1-158-164
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