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Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Anvari, Mohammad | - |
dc.contributor.author | Pan, Cheol-Ho | - |
dc.contributor.author | Yoon, Won-Byong | - |
dc.contributor.author | Chung, Donghwa | - |
dc.creator | 정동화 | - |
dc.date.accessioned | 2017-04-25T07:45:49Z | - |
dc.date.available | 2017-12-26T14:00:07Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2015-08 | - |
dc.identifier.citation | International Journal of Biological Macromolecules, Vol.79, pp.894-902 | - |
dc.identifier.issn | 0141-8130 | - |
dc.identifier.uri | https://hdl.handle.net/10371/117440 | - |
dc.description.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 degrees 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 degrees C at a high oscillatory frequency, (3) the increase in gelling and melting temperatures of the coacervate phase (3.7-3.9 degrees C and 6.2-6.9 degrees 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. (C) 2015 Elsevier B.V. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | en |
dc.publisher | Elsevier BV | - |
dc.title | Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature | - |
dc.type | Article | - |
dc.contributor.AlternativeAuthor | 판철호 | - |
dc.contributor.AlternativeAuthor | 윤원병 | - |
dc.contributor.AlternativeAuthor | 정동화 | - |
dc.identifier.doi | 10.1016/j.ijbiomac.2015.06.004 | - |
dc.citation.journaltitle | International Journal of Biological Macromolecules | - |
dc.identifier.wosid | 000359166300110 | - |
dc.identifier.scopusid | 2-s2.0-84934942026 | - |
dc.description.srnd | OAIID:RECH_ACHV_DSTSH_NO:220152015000794001 | - |
dc.description.srnd | RECH_ACHV_FG:RR00200001 | - |
dc.description.srnd | ADJUST_YN: | - |
dc.description.srnd | EMP_ID:A079994 | - |
dc.description.srnd | CITE_RATE:3.138 | - |
dc.description.srnd | DEPT_NM:국제농업기술학과 | - |
dc.description.srnd | EMAIL:dchung@snu.ac.kr | - |
dc.description.srnd | SCOPUS_YN:Y | - |
dc.description.srnd | CONFIRM:Y | - |
dc.citation.endpage | 902 | - |
dc.citation.startpage | 894 | - |
dc.citation.volume | 79 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Chung, Donghwa | - |
dc.identifier.srnd | 220152015000794001 | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | INITIAL PROTEIN/POLYSACCHARIDE RATIO | - |
dc.subject.keywordPlus | PROTEIN-POLYSACCHARIDE COMPLEXES | - |
dc.subject.keywordPlus | RHEOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | SALT CONCENTRATION | - |
dc.subject.keywordPlus | WHEY PROTEINS | - |
dc.subject.keywordPlus | COLLAGEN | - |
dc.subject.keywordPlus | SKIN | - |
dc.subject.keywordAuthor | Fish gelatin-gum arabic complex coacervation | - |
dc.subject.keywordAuthor | Phase separation temperature | - |
dc.subject.keywordAuthor | Oscillatory shear | - |
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