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Complex coacervation between pea protein isolate (PPI) and alginate (AL) was investigated as a function of pH (1.50–7.00) and mixing ratio (1:1–20:1 PPI:AL) by turbidimetric analysis and electrophoretic mobility during an acid titration. Conformational changes to the secondary structures during coacervation were also studied by Raman spectroscopy. Critical structure-forming events associated with...
The effect of added ions (0.5mM K + or 0.25mM Ca 2+ ) on the critical overlap (C*) and gelation (C o ′) concentrations for gellan, κ-carrageenan and alginate polysaccharides were investigated using steady shear rheometry. Both C* and C o ′ decreased for all solutions with added salts, a trend more pronounced for gellan and alginate with added Ca 2+ , and κ-carrageenan...
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