Journal
FOOD CHEMISTRY
Volume 135, Issue 2, Pages 555-561Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.018
Keywords
Fish gelatin; Gum arabic; Interactions; Complexes; Coacervation
Funding
- Research Year Program of Gangneung-Wonju National University
- Brain Korea 21 Program of the Korean Government (MEST)
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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.
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