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Formation and Functional Attributes of Canola Protein Isolate—Gum Arabic Electrostatic Complexes

✍ Scribed by Stone, Andrea K.; Teymurova, Anzhelika; Nickerson, Michael T.

Book ID
125372392
Publisher
Springer US
Year
2014
Tongue
English
Weight
329 KB
Volume
9
Category
Article
ISSN
1557-1858

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✍ Aiqian Ye; John Flanagan; Harjinder Singh 📂 Article 📅 2006 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 452 KB

## Abstract The formation of electrostatic complexes between sodium caseinate and gum arabic (GA) was studied as a function of pH (2.0–7.0), using slow acidification in situ with glucono‐δ‐lactone (GDL) or titration with HCl. The colloidal behavior of the complexes under specific conditions was inv