title: 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 conformational change, depending on pH and FG to GA ratio (FG:GA). The formation of FG-GA complexes was the most intense when pH 3.55 and FG:GA=50:50 (6.6:1 M ratio), however, the coacervate phase was found to be composed of a much higher FG fraction. The pH range of complex formation shifted to a higher pH region with increasing FG:GA. Soluble and insoluble FG-GA complexes were formed even in a pH region where both biopolymers were net-negatively charged. Varying C(T) significantly influenced not only the formation of FG-GA complexes but also the development and composition of coacervate phase.
authors.affiliation: Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 210-702, Republic of Korea.
authors.forename: Yadong
authors.initials: Y
authors.lastname: Yang
authors.forename: Mohammad
authors.initials: M
authors.lastname: Anvari
authors.forename: Cheol-Ho
authors.initials: CH
authors.lastname: Pan
authors.forename: Donghwa
authors.initials: D
authors.lastname: Chung
mesh_terms: D000818:Animals; D001704:Biopolymers / Q000737:chemistry*; D055598:Chemical Phenomena; D005399:Fishes; D005780:Gelatin / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration
chemical_list: D001704:Biopolymers; D006170:Gum Arabic; D005780:Gelatin