title: Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature.
abstract: The rheological and structural characteristics of fish gelatin (FG)-gum arabic (GA) complex coacervate phase, separated from an aqueous mixture of 1% FG and 1% GA at pH 3.5, were investigated as influenced by phase separation temperature. Decreasing the phase separation temperature from 40 to 10 °C lead to: (1) the formation of a coacervate phase with a larger volume fraction and higher biopolymer concentrations, which is more viscous, more structural resistant at low shear rates, more shear-thinning at high shear rates, and more condensed in microstructure, (2) a solid-like elastic behavior of the phase separated at 10 °C at a high oscillatory frequency, (3) the increase in gelling and melting temperatures of the coacervate phase (3.7-3.9 °C and 6.2-6.9 °C, respectively), (4) the formation of a more rigid and thermo-stable coacervate gel. The coacervate phase is regarded as a homogeneously networked biopolymer matrix dispersed with water vacuoles and its gel as a weak physical gel reinforced by FG-GA attractive electrostatic interactions.
authors.affiliation: Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 210-702, Republic of Korea; School of Food Science, University of Idaho, Moscow, ID 83843, USA.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Anvari
authors.affiliation: Laboratory of Biomodulation, KIST Gangneung Institute of Natural Products, Gangneung 210-340, Republic of Korea; Department of Biological Chemistry, Korea University of Science and Technology (UST), Daejeon 305-350, Republic of Korea.
authors.forename: Cheol-Ho
authors.initials: CH
authors.lastname: Pan
authors.affiliation: Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea.
authors.forename: Won-Byong
authors.initials: WB
authors.lastname: Yoon
authors.affiliation: Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 232-916, Republic of Korea; Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 232-916, Republic of Korea. Electronic address: dchung@snu.ac.kr.
authors.forename: Donghwa
authors.initials: D
authors.lastname: Chung
mesh_terms: D000818:Animals; D001704:Biopolymers / Q000737:chemistry*; D005399:Fishes; D005780:Gelatin / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D012212:Rheology; D013696:Temperature; D014783:Viscosity
chemical_list: D001704:Biopolymers; D005782:Gels; D006170:Gum Arabic; D005780:Gelatin
keywords: Fish gelatin–gum arabic complex coacervation; Oscillatory shear; Phase separation temperature