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Composition and Structure of Whey Protein/Gum Arabic Coacervates

โœ Scribed by Weinbreck, F.; Tromp, R. H.; de Kruif, C. G.

Book ID
124069367
Publisher
American Chemical Society
Year
2004
Tongue
English
Weight
169 KB
Volume
5
Category
Article
ISSN
1525-7797

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๐Ÿ“œ SIMILAR VOLUMES

Complex Coacervation of Whey Proteins an
Complex Coacervation of Whey Proteins and Gum Arabic
โœ Weinbreck, F.; de Vries, R.; Schrooyen, P.; de Kruif, C. G. ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› American Chemical Society ๐ŸŒ English โš– 155 KB

Mixtures of gum arabic and whey protein (whey protein isolate, WP) form an electrostatic complex in a specific pH range. Three phase boundaries (pH(c), pHphi(1), pHphi(2)) have been determined using an original titration method, newly applied to complex coacervation. It consists of monitoring the tu

Microencapsulation of oils using whey pr
Microencapsulation of oils using whey protein/gum arabic coacervates
โœ Weinbreck, F.; Minor, M.; de Kruif, C. G. ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› Informa plc ๐ŸŒ English โš– 374 KB

Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulation purposes. The formation of a smooth biopolymer