Recent advances on proteinโpolysaccharide electrostatic complex and coacervates' formation, structure and properties are presented. The first section emphasises on the thermodynamics of complexes formation, the contribution of enthalpic and entropic effects is specifically discussed. Then, their str
Complex Coacervation of Lysozyme and Heparin: Complex Characterization and Protein Stability
โ Scribed by Marco van de Weert; Mia Bendix Andersen; Sven Frokjaer
- Publisher
- Springer US
- Year
- 2004
- Tongue
- English
- Weight
- 97 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0724-8741
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## Abstract Paraffin oil has been encapsulated using complex coacervation of gelatin and Arabic gum in the presence of a surfactant. Addition of an oppositely charged surfactant to a polyelectrolyte markedly increases the yield of the process. We report a twoโlayer encapsulation of paraffin oil, ba