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Related Experiment Video

Updated: Jun 12, 2026

Synthesis of Thermogelling Poly(N-isopropylacrylamide)-graft-chondroitin Sulfate Composites with Alginate Microparticles for Tissue Engineering

Synthesis of Thermogelling Poly(N-isopropylacrylamide)-graft-chondroitin Sulfate Composites with Alginate Microparticles for Tissue Engineering

Published on: October 26, 2016

Interactions between whey protein isolate and gum Arabic.

Miri Klein¹, Abraham Aserin, Paul Ben Ishai

¹Casali Institute of Applied Chemistry, The Institute of Chemistry, The Hebrew University of Jerusalem, Edmond J. Safra Campus, Givat Ram, Jerusalem 91904, Israel.

Colloids and Surfaces. B, Biointerfaces

|May 22, 2010

Summary

Whey protein isolate (WPI) and gum Arabic (GA) mixtures exhibit enhanced interfacial activity due to weak charge interactions. These interactions, despite both biopolymers being negatively charged, improve adsorption and emulsion stability.

Related Experiment Videos

Last Updated: Jun 12, 2026

Synthesis of Thermogelling Poly(N-isopropylacrylamide)-graft-chondroitin Sulfate Composites with Alginate Microparticles for Tissue Engineering

Synthesis of Thermogelling Poly(N-isopropylacrylamide)-graft-chondroitin Sulfate Composites with Alginate Microparticles for Tissue Engineering

Published on: October 26, 2016

Area of Science:

Food science and technology
Biopolymer interactions
Colloid and interface science

Background:

Whey protein isolate (WPI) and gum Arabic (GA) are common food biopolymers.
Understanding their interactions is crucial for optimizing food formulations.
Both WPI and GA are typically negatively charged at neutral pH.

Purpose of the Study:

To investigate the charge interactions between WPI and GA.
To elucidate the reasons behind the enhanced interfacial activity of their mixtures.
To characterize the nature and strength of WPI-GA interactions.

Main Methods:

Surface tension measurements (gamma(0)) to determine air/water surface saturation.
Zeta-potential measurements to assess charge characteristics and isoelectric point.
Differential Scanning Calorimetry (DSC) to study thermal behavior and interactions.
Calculation of thermodynamic parameters (enthalpy, free energy, chemical potential).

Main Results:

WPI:GA mixtures (3:1 wt. ratio) showed saturation at ca. 1 wt.% and lower surface tension than expected at 5 wt.%.
The mixture's isoelectric point was found to be pH 3.8, with lower zeta-potential and conductivity values than calculated up to pH 6.
DSC analysis confirmed biopolymer interactions, which were characterized as weak, likely due to localized positive charges on WPI neutralizing GA.

Conclusions:

Partial charge neutralization and weak charge-charge interactions occur between WPI and GA.
These interactions lead to the formation of weak charge adducts.
The formation of these adducts enhances oil-water interfacial adsorption and improves emulsion stability.