Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

The complexation between ovalbumin (OVA) and highly charged dextran sulfate (DS) was investigated employing phase behavior, zeta potential, confocal laser scanning microscope (CLSM), isothermal titration calorimetry (ITC) measurement, and dynamic rheometer analysis. The critical boundary pH values (pHc, pHϕ1, pHmax) were strongly dependent on the biopolymer ratio and salt concentration. Results of the phase diagram and zeta potential showed that the formation of complexes was mainly driven by strong electrostatic interactions. As the increase of the OVA/DS ratio, the critical pH values shifted to higher values. However, the addition of NaCl has a diverse effect, lower salt concentration (CNaCl