Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry
作者： Thomas Happi Emaga , Haikel Garna , Michel Paquot , Magali Deleu
DOI: 10.1016/J.FOODHYD.2012.02.019
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摘要: Abstract The binding of sodium caseinate to pectin using Isothermal Titration Calorimetry (ITC) under different pH values (2, 3, 3.5), and comparison two purification processes (sodium or ethanol), based on the physicochemical characteristics purified was evaluated. results indicated that ITC titration confirmed existence interactions between caseinates at 3 3.5. interaction depicts interdependent steps, one attributed an electrostatic another related a co-acervation mechanism. chemical pectins are strongly dependent process. Under some extraction conditions, ethanol is not specific recovery since it causes precipitation other compounds together with this polysaccharide. However, compared caseinate, allows total extracted, but have advantage being more for charged polymers.
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