The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates
作者： Changhoon Chai , Jooyoung Lee , Qingrong Huang , None
DOI: 10.1016/J.LWT.2014.05.024
关键词:
摘要: Protein/polysaccharide coacervates are frequently applied to food products control the rheology. This study investigated effect of ionic strength (I) on rheology pH-induced protein/polysaccharide coacervates. Bovine serum albumin (BSA) and κ-carrageenan were used as a model protein polysaccharide, respectively. As formation BSA/κ-carrageenan increased turbidity an aqueous mixture, pHc, pHϕ, pHmax values identified corresponding pH soluble coacervates, insoluble large Based pHmax, state diagram coacervation versus I was constructed. Involvement salt in screened out electrostatic interaction between BSA coacervation, resulting shift lower pH. The linearly changed 1/I1/2 that corresponded Debye length. more elastic than viscous. transition from contributed enhancement rheology, especially elasticity. An increase mixture reduced degree elasticity, viscosity
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