title: Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration.
abstract: The formation of soluble and insoluble complexes between ovalbumin (OVA) and gum arabic (GA) polysaccharide was investigated under specific conditions (pH 1.0-7.0; temperature 4-55 °C; NaCl concentration 0-60mM; total biopolymer concentration 0.05-3.0 wt%) by turbidimetric analysis. For the 2:1 OVA:GA ratio and in the absence of NaCl, soluble and insoluble complexes were observed at pH 4.61 (pHφ1) and 4.18 (pHφ2), respectively, with optimal biopolymer interactions occurring at pH 3.79 (pHopt). Under the same conditions, OVA alone gave only a weak turbidity intensity (turbidity <0.03), whereas GA had none. As the temperature increased, critical pH values shifted toward lower pH, and the maximum turbidity value occurred at 25 °C. The region between pHφ1 and pHφ2 was narrowed and the electrostatic interactions became weaker with increasing NaCl concentration. The maximum turbidity value increased as the total biopolymer concentration increased until reaching a critical value (2.0%), afterwards becoming a constant value.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Fuge
authors.initials: F
authors.lastname: Niu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Yujie
authors.initials: Y
authors.lastname: Su
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Yuntao
authors.initials: Y
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Guanchao
authors.initials: G
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: yangyanjun2009@hotmail.com.
authors.forename: Yanjun
authors.initials: Y
authors.lastname: Yang
mesh_terms: D001704:Biopolymers / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D010047:Ovalbumin / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry*; D013696:Temperature
chemical_list: D001704:Biopolymers; D012965:Sodium Chloride; D006170:Gum Arabic; D010047:Ovalbumin
keywords: Complex coacervation; Gum arabic; Interactions; Ovalbumin; Zeta potential