Effect of time on the interfacial and foaming properties of beta-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2

Effect of time on the interfacial and foaming properties of beta-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2

The electrostatic complexation between beta-lactoglobulin and acacia gum was investigated at pH 4.2 and 25 degrees C. The binding isotherm revealed a spontaneous exothermic reaction, leading to a DeltaHobs = -2108 kJ mol(-1) and a saturation protein to polysaccharide weight mixing ratio of 2:1. Solu...

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Veröffentlicht in:Langmuir : the ACS journal of surfaces and colloids. - 1985. - 21(2005), 17 vom: 16. Aug., Seite 7786-95
1. Verfasser: Schmitt, Christophe (VerfasserIn)
Weitere Verfasser: da Silva, Tânia Palma, Bovay, Claudine, Rami-Shojaei, Sabrina, Frossard, Philippe, Kolodziejczyk, Eric, Leser, Martin E
Format: Aufsatz
Sprache:English
Veröffentlicht: 2005
Zugriff auf das übergeordnete Werk:Langmuir : the ACS journal of surfaces and colloids
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Lactoglobulins Water 059QF0KO0R Gum Arabic 9000-01-5