Anvari, Mohammad Pan, Cheol-Ho Yoon, Won-Byong Chung, Donghwa 2024-01-20T06:32:55Z 2024-01-20T06:32:55Z 2021-08-31 2015-08 0141-8130 https://pubs.kist.re.kr/handle/201004/125209 The rheological and structural characteristics of fish gelatin (FG)-gum arabic (GA) complex coacervate phase, separated from an aqueous mixture of 1% FG and 1% GA at pH 3.5, were investigated as influenced by phase separation temperature. Decreasing the phase separation temperature from 40 to 10 degrees C lead to: (1) the formation of a coacervate phase with a larger volume fraction and higher biopolymer concentrations, which is more viscous, more structural resistant at low shear rates, more shear-thinning at high shear rates, and more condensed in microstructure, (2) a solid-like elastic behavior of the phase separated at 10 degrees C at a high oscillatory frequency, (3) the increase in gelling and melting temperatures of the coacervate phase (3.7-3.9 degrees C and 6.2-6.9 degrees C, respectively), (4) the formation of a more rigid and thermo-stable coacervate gel. The coacervate phase is regarded as a homogeneously networked biopolymer matrix dispersed with water vacuoles and its gel as a weak physical gel reinforced by FG-GA attractive electrostatic interactions. (C) 2015 Elsevier B.V. All rights reserved. English ELSEVIER RHEOLOGICAL PROPERTIES SALT CONCENTRATION WHEY PROTEINS COLLAGEN SKIN Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature Article 10.1016/j.ijbiomac.2015.06.004 1 INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.79, pp.894 - 902 INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 79 894 902 scie scopus 000359166300110 2-s2.0-84934942026 Biochemistry & Molecular Biology Chemistry, Applied Polymer Science Biochemistry & Molecular Biology Chemistry Polymer Science Article RHEOLOGICAL PROPERTIES SALT CONCENTRATION WHEY PROTEINS COLLAGEN SKIN Fish gelatin-gum arabic complex coacervation Phase separation temperature Oscillatory shear