Complex coacervation between beta-lactoglobulin and Acacia gum: a nucleation and growth mechanism.

@article{Sanchez2006ComplexCB,
  title={Complex coacervation between beta-lactoglobulin and Acacia gum: a nucleation and growth mechanism.},
  author={Christian Domingues Sanchez and Ghozl{\`e}ne Mekhloufi and Denis Renard},
  journal={Journal of colloid and interface science},
  year={2006},
  volume={299 2},
  pages={867-73}
}
Complex coacervation between proteins and polysaccharides is a demixing process mainly driven by electrostatic interactions. During this process many structural transitions occur, involving the formation of soluble complexes, aggregated complexes, and coacervates. The dynamic mechanism of complexation/coacervation was studied on beta-lactoglobulin (BLG)/Acacia gum (AG) mixed dispersions (0.1 wt% total concentration; BLG:AG ratio of 2:1) using small angle static light scattering (SALS… CONTINUE READING