Project: Structure formation of protein-polysaccharidenmixturers as a consequence of a high pressure, high shear stress and heat treatment part emulsions.

2000-02-01 – 2004-03-31

Abstract

The stability of protein-stabilized emulsions is evaluated after addition of different polysaccharides. Sodium-caseinate. Whey Protein isolate (WPI) and different egg-proteinpreparations are applied as source of protein, whereas for the polysaccharides guar and locust bean gum, carrageenans and pectins are used. Interactions between proteins and polysaccharides are studied at relevant concentrations, pI- and pH-values. Then the effect of different treatments (high pressure, high shear stress heat treatment) on the emulsions or the separate components will be evaluated.