Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization
ES Gulão, CJF de Souza, CT Andrade… - Food chemistry, 2016 - Elsevier
In this study, interactions between polypeptide-leucine (0.2% w/w) and gum arabic (0.03,
0.06, 0.09, 0.12, and 0.15% w/w) were examined at concentrations of NaCl (0, 0.01, 0.25,
0.3, 0.5 mol/l) and at different pH values (from 1.0 to 12.0). Formation of insoluble complex …
0.06, 0.09, 0.12, and 0.15% w/w) were examined at concentrations of NaCl (0, 0.01, 0.25,
0.3, 0.5 mol/l) and at different pH values (from 1.0 to 12.0). Formation of insoluble complex …
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