gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by ftir, dsc, turbidity and rheology
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study of thermal properties, turbidity, effective factors on particle size and oscillatory rheology of pectin-caseinate biopolymer nanocomplexes
the biopolymer-based nanocomplexes are a group of nanocapsules that are used for encapsulation and control delivery of nutraceuticals. they are formed by binding of proteins and polysaccharides. in this study, complex formation between pectin and sodium caseinate was taken place by addition of pectin solutions(0.2, 0.45 and 0.7 % w/v) into the caseinate solutions (0.5, 1 and 1.5 % w/v) and adju...
متن کاملEncapsulation 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...
متن کاملStudy on biodegradation process of lignin by FTIR and DSC.
The biodegradation process of lignin by Penicillium simplicissimum was studied to reveal the lignin biodegradation mechanisms. The biodegradation products of lignin were detected using Fourier transform infrared spectroscopy (FTIR), UV-Vis spectrophotometer, different scanning calorimeter (DSC), and stereoscopic microscope. The analysis of FTIR spectrum showed the cleavage of various ether link...
متن کاملComplex 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...
متن کاملThermodynamic incompatibility and complex formation in pectin/caseinate mixtures.
The instability of polysaccharide/protein mixtures occurs because of either thermodynamic incompatibility or complexation. We studied which instability mechanism dominated given the external conditions. Therefore the effect of temperature, pH, and biopolymer concentration on the phase separation of pectin/caseinate mixtures was investigated. At pH > 6, thermodynamic incompatibility with spinoda...
متن کاملstudy of rheology and sensory properties of frozen yogurt containing different levels of guar gum and arabic gum
gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. in this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. the rheological behavior of samples showed that all samples exhibit shear thinning behavior and power law model f...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۶، شماره ۳، صفحات ۵۶۳-۵۷۶
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