Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin
This is the first report on utilizing hydrolyzed karaya gum (HKG) as a novel polyanion material for complex coacervation with gelatin A. With negative zeta potentials at pH > 2.5, HKG formed the complex coacervate with a maximum yield at pH 3.75 and 1 : 1 HKG:gelatin ratio. The optimal complex co...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2021-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2021/5593065 |