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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Theory of polyelectrolyte adsorption onto surfaces patterned with charge and topography.
Nazish Hoda,Satish Kumar +1 more
TL;DR: Mean-field theory is used to derive criteria for the adsorption of a weakly charged polyelectrolyte molecule from salt solution onto surfaces patterned with charge and topography andQualitative agreement is obtained in the weak-adsorption regime, and for the case where surfaces are patterning with both charge andTopography.
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Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree
TL;DR: A water-soluble polysaccharide extracted from the gum exudate of the native New Zealand puka tree, was characterised for its molecular, rheological and physicochemical properties.
Journal ArticleDOI
Application of Monte Carlo simulation in addressing key issues of complex coacervation formed by polyelectrolytes and oppositely charged colloids.
Jie Xiao,Yunqi Li,Qingrong Huang +2 more
TL;DR: The ultimate goal of this review is to provide readers with basic guideline for synergistic design of experiments in combination with MC simulation, and deliver convincing interpretation and reliable prediction for the structure and behavior in polyelectrolyte-macroion complex coacervation.
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X-ray reflectivity studies of liquid films stabilized by mixed β-lactoglobulin—Acacia gum systems
C. Costa C. Liz,Vera Petkova,Jean-Jacques Benattar,Martin Michel,Martin E. Leser,Reinhard Miller +5 more
TL;DR: In this paper, the influence of complex formation between the protein β-lactoglobulin and the Acacia gum and its two major components, the arabinogalactan (AG) and AGP, on the formation of vertical macroscopic thin liquid films were investigated by means of X-ray reflectivity measurements.
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Interaction between trypsin and alginate: An ITC and DLS approach to the formation of insoluble complexes
TL;DR: Evidence is given for a novel methodology that combines precipitation of the insolubletrypsin-alginate complex and hydrophobic interaction chromatography that allows the interaction between trypsin and alginate and their separation when necessary.
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.
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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.