Clyselen F Souza

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The complexation between lysozyme and pectin was studied by acidification using zeta potential, turbidity measurements and calorimetry titration. The complexes were analyzed in various NaCl concentrations with different ratios. At ratio 1:1 with 0.01M NaCl, is worth mentioning that the insoluble complexes were formed between pH 2.0 and 7.0, which represents(More)
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