Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum
作者： Delphine Ach , Stéphanie Briançon , Vincent Dugas , Jocelyne Pelletier , Guy Broze
DOI: 10.1016/J.COLSURFA.2015.06.006
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摘要: Complex coacervation between whey proteins isolate (WPI) and Acacia gum was investigated in order to disclose the roles and the contributions of each component of WPI to the formation of the complex coacervate. The main aim was to establish the balance of the main components of WPI, β-lactoglobulin and α-lactalbumin, during the phase separation of complex coacervate. The complex coacervation of Acacia gum and pure β-lactoglobulin, pure α-lactalbumin, and WPI have been investigated and compared together by means of …
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