Journal ArticleDOI
Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration.
Reads0
Chats0
TLDR
The formation of soluble and insoluble complexes between ovalbumin (OVA) and gum arabic (GA) polysaccharide was investigated under specific conditions and the maximum turbidity value increased as the total biopolymer concentration increased until reaching a critical value, afterwards becoming a constant value.About:
This article is published in Colloids and Surfaces B: Biointerfaces.The article was published on 2014-01-01. It has received 99 citations till now. The article focuses on the topics: Gum arabic.read more
Citations
More filters
Journal ArticleDOI
Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels
TL;DR: In this article, the physicochemical and structural properties of surimi gels subjected to 120°C were investigated and the effect of konjac glucomannan (KGM) on protein aggregation was demonstrated.
Journal ArticleDOI
Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio
TL;DR: The correlation between rheological data, the effect of ionic strength and FTIR analysis suggests that although an electrostatic interaction is the main mechanism of interaction between biopolymers, non-electrostatic interactions also plays a role in the strength of the interaction.
Journal ArticleDOI
Coacervation and precipitation in polysaccharide–protein systems
TL;DR: It is proposed that coacervation does not literally turn into precipitate, but rather that both coacervate and precipitate are in equilibrium with free protein and polyanion, so that dissolution of one and formation of the other can overlap in time.
Journal ArticleDOI
Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide
TL;DR: In this paper, the authors investigated the complex coacervation between ovalbumin (OVA) and carboxymethylcellulose (CMC) with different degrees of substitution, and found that CMC 1.2 had stronger protein binding capacity owing to higher charge density.
Journal ArticleDOI
Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes.
TL;DR: This review discusses the factors governing the nature of protein-polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins.
References
More filters
Journal ArticleDOI
Complex coacervation of proteins and anionic polysaccharides
TL;DR: The structure of the concentrated polymer phase seems to resemble a continuous polymer phase in which the protein can diffuse around, as well as the individual polysaccharide molecules, which resembles the behaviour of a (viscous) concentrated particle dispersion.
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 complexes and coacervates in food systems
TL;DR: This review focuses on the main research streams followed in this field during the last 12 years regarding: i) the parameters influencing the formation of complexes and coacervates in protein-polysaccharide systems; ii) the characterization of the kinetics of phase separation and multi-scale structure of the complexes andCoacervate; and iii) the investigation of the functional properties in food applications.
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.
Journal ArticleDOI
Complex Coacervation of Whey Proteins and Gum Arabic
TL;DR: 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.