Abstract
The solubilities and rheological properties of interphase adsorption layers (IALs) of the protein fractions of tomato seeds have been studied. Regions of minimum solubility have been determined. It has been established that the globulin fraction exhibits pronounced surface properties, forming strong IALs at liquid phase-separation boundaries. A correlation has been found between the rheology of IALs and the stability of emulsions of the oil-in-water type.
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Additional information
Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent, fax (3712) 62 73 48. Translated from Khimiya Prirodnykh Soedinenii, No. 4, pp. 537–540, July–August, 1998.
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Piyakina, G.A., Maksimov, V.V. & Yunusov, T.S. Some properties of the protein fractions of tomato seeds. Chem Nat Compd 34, 492–495 (1998). https://doi.org/10.1007/BF02329603
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DOI: https://doi.org/10.1007/BF02329603