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Study of the interactions polysaccharides - antimicrobial biomolecules of protein nature : application to the development of microcapsules and active films for food preservation. Étude des interactions polysaccharides – biomolécules antimicrobiennes de nature protéique : application à l’élaboration de microcapsules et de films actifs pour la conservation des aliments

Archive ouverte | Ben Amara, Chedia | CCSD

This work deals with the development of encapsulation systems based on polysaccharides and antimicrobial molecules of protein nature such as hen egg-white lysozyme and nisin produced by Lactococcus lactis. Complex coacervation of ...

pH-dependent complexation of lysozyme with low methoxyl (LM) pectin

Archive ouverte | Oulahal, Nadia | CCSD

International audience. In order to understand the effect of pH on the formation of electrostatic complexes between lysozyme and low methoxyl (LM) pectin, mixtures were prepared at a fixed lysozyme concentration (0....

Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films

Archive ouverte | Ben Amara, Chedia | CCSD

International audience. Complexation study of lysozyme (0.714g/L) by sodium alginate at pH7 showed that aggregates formation was a two-phase process. The first phase (from 0 to 0.1g/L sodium alginate) corresponded t...

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