XANTHAN GUM-OVALBUMIN COMPLEXES FROM ELECTROSYNTHESIS AND COACERVATION.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.