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Interactions between whey protein isolate and gum Arabic

โœ Scribed by Miri Klein; Abraham Aserin; Paul Ben Ishai; Nissim Garti

Book ID
108099999
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
823 KB
Volume
79
Category
Article
ISSN
0927-7765

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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