Complexos coacervados entre albumina do soro bovino e polissacarídeos aniônicos: formação e caracterização

Autor: Monique Barreto Santos, Edwin Elard Garcia-Rojas, Lorena Oliveira Ferreira

Publikováno v: Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2021070, Published: 18 AUG 2021

The comparative study regarding complexes coacervated between Bovine Serum Albumin (BSA) and different polysaccharides, Pectin (PEC) and Gum Acacia (GA), was carried out by evaluating the influence of different ratios (protein:polysaccharide) and sod

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