Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio

International Journal of Biological Macromolecules

Volumn 107, Issue PartA, 2018, Pages 1253-1260

  Souza, Clitor J F ^a   da Costa, Angélica R ^b   Souza, Clyselen F ^b   Tosin, Fernanda Fogagnoli Simas ^c,d   Garcia Rojas, Edwin E ^a,b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^d INSTITUTO DE PESQUISA PELÉ PEQUENO PRÍNCIPE   (Brazil)

Author keywords

Calorimetry titration; Carboxyl group; Complex coacervate; Egg protein

Indexed keywords

BIOPOLYMER; LYSOZYME; PECTIN; SODIUM CHLORIDE; WATER; MULTIPROTEIN COMPLEX;

ACIDIFICATION; ARTICLE; CALORIMETRY; CHEMICAL COMPOSITION; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENTHALPY; ENTROPY; FOOD; HYDROPHOBICITY; MICROSCOPY; PH; SOLUBILITY; SURFACE PROPERTY; TURBIDITY; ZETA POTENTIAL; CHEMICAL PHENOMENA; CHEMISTRY; THERMODYNAMICS;

BIOPOLYMERS; CALORIMETRY; ENTROPY; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MULTIPROTEIN COMPLEXES; MURAMIDASE; PECTINS; SODIUM CHLORIDE; THERMODYNAMICS;

EID: 85030832424     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.09.104     Document Type: Article

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