Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 555-561

  Yang, Yadong ^a   Anvari, Mohammad ^a   Pan, Cheol Ho ^b   Chung, Donghwa ^a  

^a Gangneung Wonju National University   (South Korea)

^b Korea Institute of Science and Technology   (South Korea)

Author keywords

Coacervation; Complexes; Fish gelatin; Gum arabic; Interactions

Indexed keywords

COACERVATE PHASE; COACERVATION; COMPLEX COACERVATION; COMPLEX FORMATIONS; COMPLEXES; CONFORMATIONAL CHANGE; FISH GELATIN; GUM ARABIC; METHYLENE BLUE; PH RANGE; POTENTIOMETRY; PROTEIN ASSAYS; STATE DIAGRAM;

ADHESIVES; AROMATIC COMPOUNDS; BEAM PLASMA INTERACTIONS; BIOMOLECULES; BIOPOLYMERS; SOLUTIONS;

FISH;

BIOPOLYMER; FISH GELATIN; GELATIN; GUM ARABIC; METHYLENE BLUE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; BIOCHEMICAL COMPOSITION; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); CONFORMATIONAL TRANSITION; DYNAMIC LIGHT SCATTERING; LIGHT SCATTERING; PH; PHASE SEPARATION; POTENTIOMETRY; PROTEIN CARBOHYDRATE INTERACTION; PROTEIN DETERMINATION; SPECTROPHOTOMETRY; TURBIDIMETRY; ZETA POTENTIAL;

ANIMALS; BIOPOLYMERS; CHEMICAL PROCESSES; FISHES; GELATIN; GUM ARABIC; HYDROGEN-ION CONCENTRATION;

ACACIA SENEGAL;

EID: 84863912218     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.018     Document Type: Article

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