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Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature

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dc.contributor.authorAnvari, Mohammaden
dc.contributor.authorPan, Cheol-Ho-
dc.contributor.authorYoon, Won-Byong-
dc.creator정동화-
dc.date.accessioned2017-04-25T07:45:49Z-
dc.date.available2017-12-26T14:00:07Z-
dc.date.issued2015-08-
dc.identifier.citationInternational Journal of Biological Macromolecules, Vol.79, pp. 894-902-
dc.identifier.issn0141-8130-
dc.identifier.urihttps://hdl.handle.net/10371/117440-
dc.description.abstracthe 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.-
dc.description.sponsorshipThis research was supported by the Korea Sea Grant Program (Gangwon Sea Grant) funded by the Ministry of Oceans and Fisheries
in Korea.
-
dc.language.isoenen
dc.publisherElsevier B.V.en
dc.subject자연과학en
dc.subjectFish gelatin–gum arabic complex-
dc.subjectcoacervation-
dc.subjectPhase separation temperature-
dc.subjectOscillatory shear-
dc.titleCharacterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperatureen
dc.typeArticle-
dc.contributor.AlternativeAuthor판철호-
dc.contributor.AlternativeAuthor윤원병-
dc.contributor.AlternativeAuthor정동화-
dc.description.srndOAIID:RECH_ACHV_DSTSH_NO:220152015000794001-
dc.description.srndRECH_ACHV_FG:RR00200001-
dc.description.srndADJUST_YN:-
dc.description.srndEMP_ID:A079994-
dc.description.srndCITE_RATE:3.138-
dc.description.srndDEPT_NM:국제농업기술학과-
dc.description.srndEMAIL:dchung@snu.ac.kr-
dc.description.srndSCOPUS_YN:Y-
dc.description.srndCONFIRM:Y-
dc.identifier.rimsid11024-
dc.identifier.srnd220152015000794001-
dc.type.rimsART-
Appears in Collections:
Graduate School of International Agricultural Technology (국제농업기술대학원)Dept. of International Agricultural Technology (국제농업기술학과)Journal Papers (저널논문_국제농업기술학과)
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