Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
- Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
- Yadong Yang; Mohammad Anvari; 판철호; Donghwa Chung
- Fish gelatin; Gum arabic; Interactions; Complexes; Coacervation
- Issue Date
- Food chemistry
- VOL 135, NO 2, 555-561
- 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.
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