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Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration

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The effects of pH, ionic strength and polymer ratio in the complexation of chitosan (CHI) with different anionic polysaccharides, namely gum Arabic (GA), sodium alginate (ALG) and κ-carrageenan (CRG), were investigated. This was made using titration techniques, which allowed the determination of stoichiometry and binding constant of complexes. |

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