| dc.contributor.author |
Evageliou, V |
en |
| dc.contributor.author |
Ptitchkina, N |
en |
| dc.contributor.author |
Morris, E |
en |
| dc.date.accessioned |
2014-06-06T06:46:23Z |
|
| dc.date.available |
2014-06-06T06:46:23Z |
|
| dc.date.issued |
2005 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodhyd.2005.01.004 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2974 |
|
| dc.subject |
Enzyme |
en |
| dc.title |
Solution viscosity and structural modification of pumpkin biopectin |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodhyd.2005.01.004 |
en |
| heal.publicationDate |
2005 |
en |
| heal.abstract |
Solutions of ‘biopectin’ obtained from pumpkin pulp by digestion with the multi-enzyme culture supernatant from Bacillus polymyxa (strain 88A) were prepared in 0.10M NaCl and characterised by rotational viscosity measurements at 20°C. The resulting double-logarithmic plot of specific viscosity versus the product of concentration (c) and intrinsic viscosity ([η], from combined Huggins and Kraemer extrapolation to c=0) showed a sharp |
en |
| heal.journalName |
Food Hydrocolloids |
en |
| dc.identifier.doi |
10.1016/j.foodhyd.2005.01.004 |
en |