Protein-polysaccharide interactions and their practical applications

Krzysztof Surówka , Ireneusz Maciejaszek , Joanna Banaś

Abstract

Interactions between proteins and polysccharides can lead to complexes with enhanced functional properties compared to the starting macromolecules. The work discusses the substrate requirments and treatment conditions necessary to form such interactions, and characterizes the parametrs required the thermodynamic incompability of protein-polysaccharide solutions. It also presents the practical implications of such interactions and demonstrates their potential idustrial applications in food technology and other areas.
Author Krzysztof Surówka (FoFT / DoRaFC)
Krzysztof Surówka,,
- Department of Refrigeration and Food Concentrates
, Ireneusz Maciejaszek (FoFT / DoRaFC)
Ireneusz Maciejaszek,,
- Department of Refrigeration and Food Concentrates
, Joanna Banaś (FoFT / DoRaFC)
Joanna Banaś,,
- Department of Refrigeration and Food Concentrates
Pages12-17
Publication size in sheets0.5
Book Řápková Radmila (eds.): Proceedings of the 9th International Conference on Polysaccharides-Glycoscience, 6th - 8th November 2013, Prague, Czech Republic, 2013, Czech Chemical Society, ISBN 978-80-86238-58-6, 226 p.
Internal identifierWTŻ/2013/127
Languageen angielski
Score (nominal)15
ScoreMinisterial score = 10.0, 27-07-2017, BookChapterMatConf
Ministerial score (2013-2016) = 15.0, 27-07-2017, BookChapterMatConf
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OświadczenieSurówka Krzysztof, Maciejaszek Ireneusz, Banaś Joanna
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