Yang, Yadong Anvari, Mohammad Pan, Cheol-Ho Chung, Donghwa 2024-01-20T13:32:44Z 2024-01-20T13:32:44Z 2021-09-05 2012-11-15 0308-8146 https://pubs.kist.re.kr/handle/201004/128650 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 degrees C and a total biopolymer concentration (C-T) 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 C-T significantly influenced not only the formation of FG-GA complexes but also the development and composition of coacervate phase. (C) 2012 Elsevier Ltd. All rights reserved. English ELSEVIER SCI LTD COMPLEX COACERVATION BETA-LACTOGLOBULIN ACACIA GUM WHEY PROTEINS FILMS POLYSACCHARIDES CARRAGEENAN SOLUBILITY STABILITY Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions Article 10.1016/j.foodchem.2012.05.018 1 FOOD CHEMISTRY, v.135, no.2, pp.555 - 561 FOOD CHEMISTRY 135 2 555 561 scie scopus 000308574300036 2-s2.0-84863912218 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article COMPLEX COACERVATION BETA-LACTOGLOBULIN ACACIA GUM WHEY PROTEINS FILMS POLYSACCHARIDES CARRAGEENAN SOLUBILITY STABILITY Fish gelatin Gum arabic Interactions Complexes Coacervation