Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2

Food Hydrocolloids

Volumn 14, Issue 4, 2000, Pages 403-413

  Schmitt, C ^a   Sanchez, C ^a   Despond, S ^a   Renard, D ^b   Thomas, F ^c   Hardy, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b CEMAGREF   (France)

^c Faculté des Sciences et Technologies   (France)

Author keywords

Aggregation; Coacervate; Light scattering; Microparticles; Microscopy; Phase diagrams; Phase separation; Polyelectrolyte complexes

Indexed keywords

AGGREGATES; DISPERSIONS; LIGHT SCATTERING; OPTICAL DATA STORAGE; OPTICAL MICROSCOPY; PHASE SEPARATION; POLYELECTROLYTES; POSITIVE IONS; PROTEINS;

ACACIA GUM; COACERVATE; COMPLEX COACERVATION; LACTOGLOBULIN; MICRO PARTICLES; MOBILITY MEASUREMENTS; PHASE-CONTRAST; POLYELECTROLYTE COMPLEXES; PROTEIN AGGREGATES; TWO-PHASE REGION;

PHASE DIAGRAMS;

BETA LACTOGLOBULIN; GUM ARABIC;

ARTICLE; CENTRIFUGATION; COACERVATION; ELECTROPHORETIC MOBILITY; HYDRODYNAMICS; LIGHT SCATTERING; PH; PHASE CONTRAST MICROSCOPY; PHASE SEPARATION; PROTEIN AGGREGATION; PROTEIN STRUCTURE;

ACACIA; ACACIA SENEGAL;

EID: 0033833282     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00022-9     Document Type: Article

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