Journal ArticleDOI
Complex Coacervation of Whey Proteins and Gum Arabic
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TLDR
A strong similarity is seen between the behavior of this system and a colloidal gas-liquid phase separation, and a "metastable" region delimited by a percolation line is seen.About:
This article is published in Biomacromolecules.The article was published on 2003-01-30. It has received 552 citations till now. The article focuses on the topics: Whey protein isolate & Whey protein.read more
Citations
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Soft matter approaches to food structuring.
TL;DR: In this paper, the authors give an overview of the many opportunities that arise from approaching food structuring from the perspective of soft matter physics, such as free volume, the mean field, and effective temperatures.
Journal ArticleDOI
Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes
TL;DR: Formation of ovalbumin-pectin coacervate complexes was analyzed in various NaCl concentrations and with various protein:polysaccharide ratios by isothermal titration calorimetry, by measuring zeta (ζ)-potentials, and by X-ray diffraction suggesting that the structure of the complex is more organized than the individual amorphous polymers.
Journal ArticleDOI
Encapsulation of Epigallocatechin-3-gallate (EGCG) Using Oil-in-Water (O/W) Submicrometer Emulsions Stabilized by ι-Carrageenan and β-Lactoglobulin
TL;DR: This study provides a novel encapsulation formulation to increase the biological efficacy of EGCG and revealed an enhanced in vitro anticancer activity compared to the free E GCG.
Journal ArticleDOI
Electrostatic Interaction and Complex Formation between Gum Arabic and Bovine Serum Albumin
TL;DR: The interaction of gum arabic and bovine serum albumin has been investigated through turbidity and light scattering intensity measurements and by the use of dynamic light scattering, laser Doppler velocimetry, and isothermal titration calorimetry.
Journal ArticleDOI
Whey protein isolate and flaxseed (Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology
Jun Liu,Youn Young Shim,Youn Young Shim,Jianheng Shen,Yong Wang,Martin J. T. Reaney,Martin J. T. Reaney +6 more
TL;DR: In this paper, coacervates were prepared with flaxseed (Linum usitatissimum L) gum (FG) and whey protein isolate (WPI) solutions in water.
References
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Journal ArticleDOI
Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review
TL;DR: The protein-polysaccharide complexes exhibit better functional properties than that of the proteins and polysaccharides alone, and could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes.
Journal ArticleDOI
Protein–polysaccharide interactions
TL;DR: In this article, the authors describe the structure formation in the mixed systems in combination with rheological characterisation and make progress in the description of the mechanisms underlying the phase separation processes by the use of scattering techniques.
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Phase separation in polyelectrolyte solutions. Theory of complex coacervation
J. T. G. Overbeek,M. J. Voorn +1 more
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Polysaccharide protein interactions
C. G. de Kruif,Remco Tuinier +1 more
TL;DR: In this article, the interaction between proteins and polysaccharides, as can be observed in food related systems, is systematically discussed by separating biopolymer interactions into respectively enthalpy- and entropy-dominated types.
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Stability and rheological implications of electrostatic milk protein--polysaccharide interactions.
TL;DR: In this article, the authors studied the factors affecting the nature and strength of electrostatic protein-polysaccharide interactions and proposed a method to predict how solution conditions such as pH and ionic strength influence food macromolecular functional properties.