Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

Complex coacervation of whey proteins and gum arabic.

Mixtures of gum arabic and whey protein (whey protein isolate, WP) form an electrostatic complex in a specific pH range. Three phase boundaries (pH(c), pHphi(1), pHphi(2)) have been determined using an original titration method, newly applied to complex coacervation. It consists of monitoring the turbidity and light scattering intensity under slow acidification in situ with glucono-delta-lacton...

Encapsulation of Peppermint Oil with Arabic Gum-gelatin by Complex Coacervation Method

The gelatin/gum Arabic microcapsules encapsulating peppermint oil were prepared by complex coacervation using tannic acid as hardening agent. The effects of various parameters, including concentration of wall material, core material, tannic acid and tween80 were investigated on particle size and encapsulation efficiency. For statistical evaluation of the parameters, Taguchi method has been used...

Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

Functional characterization of milk componwnt soy isolate blends

an investigation on the interactions between basil seed gum and whey protein isolate in aqueous systems

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