… of bound anthocyanins on pectin-protein complexation was studied by comparing two
types of pectin-protein mixtures: (i) the anthocyanin-rich blackcurrant pectin-whey protein (BCP-WP…

… In summary, complexation of Pre-HWPI–pectin complexes … in either whey protein solution
or whey protein and pectin … TA had the most effect on the protein precipitation capacity of …

… Our results indicate that complex formation by electrostatic interaction … protein:pectin ratio
and the method of acidification. A pH of 3.5–3.0 was optimal for maximum complex formation …

… of pectin type on complex formation between whey protein isolate (WPI) and high methoxy
pectins … The biopolymer particles with protein-to-polysaccharide mass ratio set to 2:1 were …

… In this context the complexation between protein and polysaccharide molecules … pectin
extracted from cacao pod husks (CPHP); (b) establish the conditions for obtaining whey protein …

… It would mean that pectin and whey protein isolate did not form any matrix capable of …
intramolecular hydrogen bonds in pectin and protein were affected by complexation. The TG curves …

… and pH of complexation is very important. In this study, whey protein concentrate (WPC)-pectin
nanocomplexes were prepared at different concentrations (WPC 4, 6 and 8%; pectin 0.5, …

… proteins. The present work was undertaken with the objectives of preparation of whey protein
concentrate (WPC)–pectin … to slight complex formation between UF WPC and pectin on day …

… of soluble protein left due to complexation with pectin. Comparing the residual dissolved …
In the present study the phase behaviour of whey protein–sugar beet pectin mixtures and their …

… 3A lower pH value results in an increase in the positive charge of whey proteins … of pectin
interact with the highly positive charge surface of whey protein which then, creates complexed …