Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

Title
Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
Authors
Yadong YangMohammad Anvari판철호Donghwa Chung
Keywords
Fish gelatin; Gum arabic; Interactions; Complexes; Coacervation
Issue Date
2012-11
Publisher
Food chemistry
Citation
VOL 135, NO 2, 555-561
Abstract
The interactions between fish gelatin (FG) and gum arabic (GA) in aqueous solutions were investigated by turbidimetry, methylene blue spectrophotometry, zeta potentiometry, dynamic light scattering, protein assay, and state diagram at 40 ℃ and a total biopolymer concentration (CT) of 0.05%. FG underwent complex coacervation with GA, possibly via its conformational change, depending on pH and FG to GA ratio (FG:GA). The formation of FG–GA complexes was the most intense when pH 3.55 and FG:GA = 50:50 (6.6:1 M ratio), however, the coacervate phase was found to be composed of a much higher FG fraction. The pH range of complex formation shifted to a higher pH region with increasing FG:GA. Soluble and insoluble FG–GA complexes were formed even in a pH region where both biopolymers were net-negatively charged. Varying CT significantly influenced not only the formation of FG–GA complexes but also the development and composition of coacervate phase.
URI
http://pubs.kist.re.kr/handle/201004/45671
ISSN
03088146
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KIST Publication > Article
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