https://www.selleckchem.com/pr....oducts/paeoniflorin.
This study investigates the complexation of a pea albumin-rich fraction and ovalbumin with pectin of different degrees of esterification (DE) and blockiness (D as a function of pH and biopolymer mixing ratio by turbidimetric titration and isothermal titration calorimetry (ITC). Turbidimetric analysis found maximum complexation occurred at a mixing ratio of 41 for pea albumin with high methoxy pectin, 81 for pea albumin with low methoxy pectin, and 81 for ovalbumin with low methoxy pectin. In the case of ovalbumin with high methox