Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

In this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0–1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant biopolymer concentration (0.125% w/w) was studied by turbidimetric analysis. The findings revealed that...

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Bibliographic Details
Main Authors: Behnaz Naderi, Javad Keramat, Ali Nasirpour, Mehrnaz Aminifar
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
gum arabic
oak protein isolate
electrostatic interaction
complex coacervation
zeta potential
solubility
foaming
emulsions
surface hydrophobicity
Online Access:http://dx.doi.org/10.1080/10942912.2020.1825484

Internet

http://dx.doi.org/10.1080/10942912.2020.1825484

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