Interactions between whey protein isolate and gum Arabic

Optimizing microencapsulation of peanut sprout extract by response surface methodology

“…Similarly, Choi et al (2010) found that the zeta potential was higher in the microcapsules coated with WPC than those coated with MD. According to Klein, Aserin, Ishai, and Garti (2010), Ly et al (2008), and Axel, Abraham, and Nissim (2007), Table 4 Particle size of microcapsules for peanut sprout extracts. .…”

Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum

“…5) for Pr:Ps ratios 2:1 and 4:1. Interactions between whey proteins and Acacia gum were previously observed between pH 3 and pH 5 [21]. Three species have been identified by Weinbreck et al [20]: soluble polymers, soluble complexes, and association of complexes.…”

“…For the WPI:AG system, complex coacervation has been observed in a pH range from 3 to 5 for mixtures of 10 wt% biopolymers and a 3:1 Pr:Ps ratio. Only very weak interactions were observed between the two polymers at higher pH (between pH 5 and 7) [21]. The optimum pH of complex coacervation was found at 4.0 for a 2:1 Pr:Ps ratio.…”

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

“…Ye et al (2011) demonstrated that the hydrophobic polypeptide chains of GA can bind the hydrophobic apolar residues of caseins at high temperatures to form complex composite particles through hydrophobic interactions on oil-water interfaces. Klein et al (2010) reported that the positively charged domains of WPI interact with the negatively charged GA to generate complexes by electrostatic interactions within pH 5-7. Therefore, it could be inferred that addition of GA could increase the protective effect of coating material.…”