Cationized gelatin/gum arabic polyelectrolyte complex: Study of electrostatic interactions

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

“…Salts can reduce the charge density and thickness of the electric double layer (i.e., diffuse and stern layers) surrounding each molecule, which effectively reduces the attractive forces within the solution. Consequently, associative interactions decrease both in magnitude and in the pH range in which it occurs . The dependency of protein on ionic strength for the bindings with polyelectrolytes is controlled by the anisotropy of electrostatic domains around that protein molecule .…”

Oral delivery strategies for nutraceuticals: Delivery vehicles and absorption enhancers

“…Entrapped PECs are 376 formed by solubilising nutraceuticals in either the positively or negatively charged 377 biopolymer, and then the opposite charged biopolymer is mixed in. PECs formed between 378 cationic gelatin and gum Arabic swelled and aggregated at pH 4.5, whereas they were stable 379 between pH 5.5 -7.5 and had diameters of 110 -160 nm (Sarika, Pavithran, & James, 2015). …”

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

“…Protein and polysaccharides are mainly responsible for the functional properties of processed food systems and the quality of many foods . Investigations of interactions between proteins and polysaccharides in aqueous solutions and gels are necessary for improvement of conventional foods, the development of novel formulated foods and for controlling functional properties of food systems . Increasing attention has been given to protein–polysaccharide gels in recent decades in terms of fundamental science and a number of applied sciences .…”

“…The main problem of protein–polysaccharide complex coacervates is their high instability under different conditions, such as charge density, mixing ratios of the polymers and solution conditions (pH, ionic strength, temperature and pressure of the medium etc.) . Consequently, cross‐linking is necessary to improve the stability of these coacervates .…”