Complex coacervation of soybean protein isolate and chitosan

► Chitosan coacervates with ultrasonic-exposed SPI in pH 5.5–6.5. ► SPI–chitosan coacervate is sponge-like. ► SPI–chitosan coacervation occurs mainly through electrostatic interaction. ► SPI–chitosan coacervate provides vacuoles for the inclusion of foods. The formation of coacervates between soybea...

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Bibliographic Details
Published in:	Food chemistry Vol. 135; no. 2; pp. 534 - 539
Main Authors:	Huang, Guo-Qing, Sun, Yan-Ting, Xiao, Jun-Xia, Yang, Jian
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 15-11-2012 Elsevier
Subjects:	amines Biological and medical sciences biopolymers Chitosan Chitosan - chemistry Complex coacervation denaturation differential scanning calorimetry electrostatic interactions Food industries Fourier transform infrared spectroscopy Fruit and vegetable industries Fundamental and applied biological sciences. Psychology hydrogen bonding Hydrogen-Ion Concentration Interaction ionic strength Osmolar Concentration protein isolates proteins scanning electron microscopy sodium chloride soy protein Soybean protein isolate Soybean Proteins - chemistry Spectroscopy, Fourier Transform Infrared Temperature thermal stability vacuoles Soybean protein isolate Complex coacervation Chitosan Interaction Grain legume Protein isolate Soybean
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