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Gum Arabic−Chitosan Complex Coacervation

✍ Scribed by Espinosa-Andrews, Hugo; Báez-González, Juan G.; Cruz-Sosa, Francisco; Vernon-Carter, E. Jaime

Book ID
111964260
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
202 KB
Volume
8
Category
Article
ISSN
1525-7797

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Complex Coacervation of Whey Proteins an
Complex Coacervation of Whey Proteins and Gum Arabic
✍ Weinbreck, F.; de Vries, R.; Schrooyen, P.; de Kruif, C. G. 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 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