Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions.

Abstract

The interactions between fish gelatin (FG) and gum arabic (GA) in aqueous solutions were investigated by turbidimetry, methylene blue spectrophotometry, zeta potentiometry, dynamic light scattering, protein assay, and state diagram at 40 °C and a total biopolymer concentration (C(T)) of 0.05%. FG underwent complex coacervation with GA, possibly via its… (More)
DOI: 10.1016/j.foodchem.2012.05.018

Topics

Cite this paper

@article{Yang2012CharacterisationOI, title={Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions.}, author={Yadong Yang and Mohammad Hosein Anvari and Cheol-Ho Pan and Donghwa Chung}, journal={Food chemistry}, year={2012}, volume={135 2}, pages={555-61} }