Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions KU Leuven
We examined how a particular structural characteristic of pectin, namely its degree of methoxylation (DM), affects its complexation with lysozyme (lys), whereby the phase behavior of the complex system as a whole as well as the aggregation state of the complex phase are considered. Low and medium methoxylated pectins bind lys at pH 5.1 and low ionic strength (I = 0.01) forming highly concentrated gel like complex particles, whereas highly ...