Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides

Food Research International

Volumn 48, Issue 2, 2012, Pages 520-527

  Aryee, Felix N A ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Associative phase separation; Complex coacervation; Gum Arabic; Lentil protein isolates

Indexed keywords

ACID TITRATION; COMPLEX COACERVATION; COMPLEX FORMATIONS; DESTABILIZING AGENTS; ELECTROSTATIC ATTRACTIVE FORCES; ELECTROSTATIC COMPLEXES; ELEVATED TEMPERATURE; GUM ARABIC; HYDROPHOBIC INTERACTIONS; INSOLUBLE COMPLEXES; ISO-ELECTRIC POINTS; MIXING RATIOS; PH-DEPENDENT; PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; TURBIDIMETRIC ANALYSIS;

ADHESIVES; BIOLOGICAL MATERIALS; BIOMOLECULES; CHEMICAL CONTAMINATION; ELECTROPHORETIC MOBILITY; ELECTROSTATICS; HYDROGEN BONDS; HYDROPHOBICITY; MIXING; PHASE SEPARATION; PROTEINS; SODIUM CHLORIDE; STABILIZATION; UREA;

MIXTURES;

ACACIA SENEGAL; LENS CULINARIS;

EID: 84862158139     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.012     Document Type: Article

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