XANTHAN GUM-OVALBUMIN COMPLEXES FROM ELECTROSYNTHESIS AND COACERVATION.
 
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Pol. J. Food Nutr. Sci. 2003;53(3):25–29
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ABSTRACT
Electrosynthesis as well as coacervation at pH 3.2 were employed for preparation of complexes of xanthan gum with ovalbumin. Complexes contained by ~ 10% of ovalbumin more than blends from which the complexes were prepared. Preparation method had a minor effect on the properties of the prepared complexes. Complexes from coacervation were slightly more thermally stable than complexes prepared electrosynthetically. Xanthan gum and ovalbumin were combined with one another to form a complex of the stoichiometric ratio close to 1:1. Excessive amount of ovalbumin, if present in the reaction mixture, sorbed on this complex. The obtained products were weak electrostatic complexes with involvement of non-polar interactions.
ISSN:1230-0322