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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Fabrication and characterization of curcumin-loaded albumin/gum arabic coacervate
TL;DR: In this paper, the authors used gum arabic (GA) and bovine serum albumin (BSA) for encapsulation of poorly water-soluble curcumin (CN) by complex coacervation method.
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Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties.
TL;DR: The addition of GA into FSG and decrease of pH might enhance the conformation freedom of FSG, which would bring about favorable entropic effects and contribute to the complexation.
Journal ArticleDOI
Pectin-chitosan multilayer formation.
TL;DR: The deposition of alternating layers of pectin and chitosan at a solid surface was studied using surface plasmon resonance and the binding of biopolymer to the surface was irreversible over the time scales examined.
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Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates
TL;DR: Systems containing various species had different critical pH values and particle sizes during complex coacervation, which could be due to different ratio of soluble to insoluble fractions and uronic acid content of various species.
Journal ArticleDOI
Complex coacervates of lactotransferrin and β-lactoglobulin.
Skelte G. Anema,C. G. de Kruif +1 more
TL;DR: The cationic protein lactotransferrin was mixed with the anionic protein β-lactoglobulin and it was found that the complexes have a constant stoichiometry LF:B-Lg=1:3 at all pH's, due to charge regularization.
References
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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.
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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.