Structuration mechanism of β-lactoglobulin – acacia gum assemblies in presence of quercetin

The interactions of β-lactoglobulin (BLG) with total Acacia gum (TAG) in presence of quercetin have been investigated in aqueous solutions at pH 4.2 and 25 °C. Isothermal titration calorimetry (ITC) has been used to determine the type and magnitude of the energies involved in the complexation process. Dynamic light scattering (DLS), electrophoretic mobility (μ_E), turbidity measurements (τ), optical microscopy and Fourier transform infrared spectroscopy in total attenuated reflection mode (ATR-FTIR) were used as complementary methods to better understand the sum of complicated phenomena at the origin of thermodynamic behaviour.