Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides

Food Research International

Volumn 46, Issue 1, 2012, Pages 167-176

  Klassen, D R ^a   Nickerson, M T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Gum Arabic and complex coacervation; Legumin; Pea protein; Vicilin

Indexed keywords

COMPLEX COACERVATION; EFFECT OF PH; ELECTROSTATIC COMPLEXES; FLUORESCENCE INTENSITIES; FLUOROMETRIC MEASUREMENT; GUM ARABIC; INSOLUBLE COMPLEXES; LEGUMIN; MIXED SYSTEMS; PARTIAL PURIFICATION; PEA PROTEINS; SOLUBLE COMPLEXES; TERTIARY STRUCTURES; VICILIN;

ADHESIVES; ELECTROSTATICS; POLYSACCHARIDES; PURIFICATION; ZETA POTENTIAL;

PH EFFECTS;

ACACIA SENEGAL; PISUM SATIVUM;

EID: 84855772511     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.039     Document Type: Article

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