Formation Of Turbidity Research Articles

STORAGE AND QUALITY CONTROL OF ALCOHOLIC BEVERAGES

For the modern food industry, the key issues are quality control and product safety, as well as maintaining high quality products during storage. Dessert liqueurs are multicomponent liquids consisting of natural ingredients of various types – carbohydrates, proteins, phenolic compounds, contain minerals, tannins and pectins, organic acids, tannins, polysaccharides. These natural components are susceptible to oxidation, precipitation, and can lead to cloudiness in liqueurs. The problems associated with the storage of dessert liqueurs in Ukraine in order to study the most influential factors on the quality indicators of alcoholic beverages are analysed. The composition of dessert liqueurs plays a critical role in the formation of the finished drink. It is noted how various components influence the sensory characteristics and quality of the product, allowing the formation of an unsurpassed flavor profile of the liqueur. It is equally important to comply with all technological conditions in the production of liqueurs: production of semi-finished products, water preparation, compliance with temperature conditions, sterile containers. The factors influencing the stability of liqueurs are analysed. Thus, an increase in the content of extractive substances and the strength of drinks has a positive effect on the stability of liqueurs, including protection against cloudiness. The process of aging liqueurs is another criterion for obtaining the desired characteristics. It is noted that the duration and conditions of aging are of key importance for the formation of the unique taste and aroma of the drink. The formation of turbidity and sediment during storage of liqueurs was studied. The optimal temperature for storing liqueurs is above 12 ºС, but should not exceed (22–25 ºС); at lower temperatures there is a gradual deterioration in taste and aroma. It is considered that long-term storage of liqueurs is associated with the loss of bioactive substances, primarily antioxidants. The changes that occur in the finished drink during long-term storage are investigated, including the formation of biogenic amines and their impact on the quality of the product. The main factors influencing the quality and shelf life of drinks have been identified to formulate further ways to solve this problem.

SOURCES AND NATURE OF CRYSTALLINE TURBIDITY OF WINES

Introduction. Crystal turbidity in wines is a widespread problem of the wine industry. Violation of the stability and presentation of finished products due to the formation of turbidity and precipitation leads to significant losses of wineries. In various years, up to 25% of all wines produced are prone to the formation of crystalline turbidity. The purpose of this work was to generalize data on the sources of crystalline turbidity, their nature, physico-chemical properties, as well as on the physico-chemical parameters of wine that affect the formation and dissolution of crystalline turbidities.
 Objects and methods of research. Domestic and foreign scientific literature on the subject of the study. The analysis, systematization and generalization of the obtained data were used as research methods.
 Results and their discussion. The paper presents the main sources of the components of crystalline turbidity, types of crystalline turbidity, their brief characteristics are given, their nature and physico-chemical properties are described, data on the main physico-chemical indicators of wine that influence the formation and dissolution of crystalline turbidity are given. The biological significance, transport and transformation of the components of crystalline turbidities in the grape-must-wine series are described in detail.
 Conclusions. At the moment, crystalline turbidity of wines, despite a significant number of ways to control, predict their formation and technological methods to combat them, remain one of the main causes of instability and marketability of wine products. To solve the problem of the formation of crystalline turbidity, it is necessary to conduct a deep fundamental study of their properties, as well as factors influencing their formation and sedimentation in the conditions of a multicomponent composition of wine. The results of the review presented in this article will allow enterprises to develop new approaches in the cultivation and processing of grapes.

Monoclonal Antibody Purification with Reduced Turbidity by using High-salt Elution Buffer During Protein a Chromatography

During purification of monoclonal antibodies, viral inactivation/removal step is a mandatory step to comply with the regulatory guidelines which commonly performs at low pH about 3.5 and further neutralizes it to a pH about 7.0. Neutralization of monoclonal antibodies results formation of high turbidity which is troublesome for further processing such as filtration and other chromatography processes and it eventually leads to filter clogging and increases column back pressure. In this work, we propose a new optimized process of affinity chromatography (Protein A) by using a high salt elution buffer which reduces turbidity more than 80%. A systematic study of different concentration of salts were analysed and it reveals that salt concentration greater than 100mM in Protein A elution buffer reduces turbidity during neutralization of monoclonal antibodies when compared to low salt concentration of elution buffer. We also found that elution of monoclonal antibodies during Protein A chromatography at pH 3.5 results higher reduction of turbidity compared to pH 3.0. These findings provide both cost and time effective for large scale production of monoclonal antibodies as it eliminates the use of multiple filters throughout the purification process.

ВЛИЯНИЕ СХЕМЫ ПОСАДКИ И НАГРУЗКИ ВИНОГРАДНЫХ РАСТЕНИЙ СОРТА РИСЛИНГ РЕЙНСКИЙ ПОБЕГАМИ НА ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ СУСЛА И ВИНА

The article considers the issue of the influence of anthropogenic factors (planting schemes and the load of bushes with shoots) on the physico-chemical parameters of must and wine of the Riesling Rhenish grape variety. The data obtained on the quality indicators of wine ma-terials from the Riesling Rhenish grape harvest in 2021, obtained from experimental bushes of different planting patterns and shoot loads, are analyzed. The possibility of modeling the indi-cators and stylistics of wine at the stage of grape cultivation, depending on the planting scheme and the load of the grape plant, is shown. The influence of the planting scheme and the load on the cationic composition of wine was studied. It was revealed that with a 3×2 m planting scheme, the content of potas-sium cations in wines increases, which can lead to the formation of crystalline turbidity during the storage of finished wine. Based on the conducted research, it was found that the ac-cumulation of potassium cations is on average less with a planting scheme of 3×1.5 m, how-ever, with a planting scheme of 3×1 m and a load of shoots of 50 thousand pcs./ha, the lowest value was revealed – 867.0 mg/dm3. For white grape varieties of medium growth strength, a planting scheme of 3×1.5 m with a load of shoots of 50 thousand pcs./ha is rec-ommended.

Increasing the Colloidal Stability of Non-alcoholic Beer Using "BREWERS CLAREX" Enzyme Preparation

Introduction. The colloidal stability of beer is one of the important characteristics that ensure the high competitiveness of the drink and the interest of consumers in it. However, the finished beer is a complex system, the equilibrium of which can be disturbed under the influence of non-optimal conditions of transportation and storage, which leads to the loss of the original transparency. This makes it necessary to use in the production process such modes and technological methods that provide high colloidal stability of the finished beer, including non-alcoholic beer. One of these methods is the use of enzyme preparations of the proteolytic type of action, which reduce the concentration of protein compounds that can participate in the formation of colloidal opacities during the production of beer. Purpose. The purpose of our study was to determine the results of the application of the enzyme preparation "BREWERS CLAREX" added to the wort before the start of the main fermentation. Materials and Methods. The results of the application of the enzyme preparation "BREWERS CLAREX" added to the wort before the start of the main fermentation were evaluated by the content of "sensitive" proteins in the finished non-alcoholic beer, its precipitation limit with ammonium sulfate and turbidity. Results. A rational dosage of the enzyme preparation was established, equal to 2 cm3/Gl of wort. It was found that the use of this enzyme preparation can significantly reduce the content of protein substances that can initiate the formation of turbidity, and also increases the precipitation limit of finished non-alcoholic beer with ammonium sulfate. However, a direct correlation between the use of the enzyme preparation and the turbidity of the finished non-alcoholic beer obtained from different batches of malt, was not determined. Conclusions. It was found that the use of the “BREWERS CLAREX” enzyme preparation in a rational dosage ensured a shelf life of the finished non-alcoholic beer of at least 180 days

Individualized, Additively Manufactured Drug-Releasing External Ear Canal Implant for Prevention of Postoperative Restenosis: Development, In Vitro Testing, and Proof of Concept in an Individual Curative Trial.

Postoperative restenosis in patients with external ear canal (EEC) atresia or stenosis is a common complication following canaloplasty. Our aim in this study was to explore the feasibility of using a three dimensionally (3D)-printed, patient-individualized, drug ((dexamethasone (DEX)), and ciprofloxacin (cipro))-releasing external ear canal implant (EECI) as a postoperative stent after canaloplasty. We designed and pre-clinically tested this novel implant for drug release (by high-performance liquid chromatography), biocompatibility (by the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay), bio-efficacy (by the TNF-α (tumor necrosis factor-alpha)-reduction test (DEX) and inhibition zone test (for cipro)), and microbial contamination (formation of turbidity or sediments in culture medium). The EECI was implanted for the first time to one patient with a history of congenital EEC atresia and state after three canaloplasties due to EEC restenosis. The preclinical tests revealed no cytotoxic effect of the used materials; an antibacterial effect was verified against the bacteria Staphylococcus aureus and Pseudomonas aeruginosa, and the tested UV-irradiated EECI showed no microbiological contamination. Based on the test results, the combination of silicone with 1% DEX and 0.3% cipro was chosen to treat the patient. The EECI was implantable into the EEC; the postoperative follow-up visits revealed no otogenic symptoms or infections and the EECI was explanted three months postoperatively. Even at 12 months postoperatively, the EEC showed good epithelialization and patency. Here, we report the first ever clinical application of an individualized, drug-releasing, mechanically flexible implant and suggest that our novel EECI represents a safe and effective method for postoperatively stenting the reconstructed EEC.

Study of the Effectiveness of Drug No. 1 on the Model of Alkaline Eye Burn in Rabbits.

Studies have shown that 0.05 mL/kg of drug No. 1 as 1:15 dilution with sterile saline solution has anti-inflammatory, wound-healing, and angioprotective effects if instilled in both eyes of rabbits twice a day for 30 days after an alkaline burn. A stimulation of reparative processes in the cornea was observed with the test dose of drug No. 1. This was manifested by accelerating the recovery of defects in the anterior epithelium and stroma, reducing the frequency of formation of deep defects and the severity of inflammatory reaction and vascularization, and inhibiting the formation of turbidity of its lower intensity and area. A tendency to restore laminarity of the stroma was determined by the action of drug No. 1 throughout the observation period. This contributed to a decrease in the degree of vascularization and prevented ulceration and perforation of the cornea. By the end of experiment, a restoration of strong epithelial-stromal relationships in the experimental group, compared to the control group, was observed due to formation of normal architectonics of fibrous components of intercellular substance. A more pronounced proliferative activity, with an increase in the layering of limbal epithelial cells, was noted in the limbal zone of the cornea in the experimental group rabbits compared to the control group.

Phytochemical contents of a local food plant Saekan (Mollugo oppositofolia Linn.) in Pandi, Bulacan

The present study was undertaken to confirm the phytochemical contents of Saekan (Mollugo oppositofolia Linn.) The plant sample was first confirmed by the Bureau of Plant Industry with a scientific name Mollugo oppositofolia Linn. and a common name Saekan/Papait/Salsalida plant under the family Aizoaceae. The results from a phytochemical analysis of about 500 grams of dried whole plant sample in the Chemistry Laboratory of the Department of Science and Technology Region III (DOST III) Office confirmed that alkaloidal compounds, a phytochemical with antimicrobial, anthelminthic, and antidiarrheal properties were present due to the formation of turbidity or white precipitate using Meyer Test; a reddish-brown layer that turned to blue/purple showed in the Keller-Killiani Test proved the presence of glycosides which has anti-diarrheal properties; and Saponins were found to be in the plant using Froth Test due to a formation of froth which has anthelmintic, antidiarrheal, and anticancer properties.

POLYPHENOLS AND THEIR ANTIOXIDANT EFFECT IN BEERS FROM THE BOSNIA AND HERZEGOVINA MARKET

Data on the content of total polyphenols in beer is important both because of their negative effects on the stability of beer and the formation of turbidity, and because of the positive health effects. The aim of this study was to determine the content of total polyphenols and antioxidant capacity in 22 samples of light and dark beer using two methods: Folin–Ciocâlteu and DPPH method and to confirm the correlation between the total content of UP and AC beer. The content of shell polyphenols in dark beers was statistically significantly higher (p < 0.001) compared to the content of total polyphenols in samples of light beers from the same producer. The antioxidant capacity of dark beers is statistically significantly higher (p < 0.001) compared to the antioxidant capacity of light beers from the same producer.

Stabilization of wines with polymers and new bio-based carbon materials

Wine is a complex product which changes its properties at every production stage, however due to the different processes which take place in the production stage can result into the formation of unwanted turbidity, deposition or can lead to distortion of taste. Despite the advances in improving wine stabilization processes, the search for new materials continues. The present work focuses on clarification of wines on the basis of new polymers and carbon materials obtained from bio-renewable raw materials and byproducts from the production of 2,5-hydroxymethylfurfural (5-HMF).

Crosslinking and Fulguration in the Treatment of Acanthamoebic Keratitis

Purpose: to study the combined Photo-Activated Chromophore for Keratitis — Corneal Cross-Linking (PACK-CXL) in combination with fulguration of the infiltration zone in the treatment of medically refractive acanthamoebic keratitis.Patients and methods. The study included 9 patients (10 eyes) with medically refractive acanthamoebic keratitis. The diagnosis was confirmed by confocal microscopy data from a microbiological study of scraping of corneal tissue from the lesion site with Romanovsky-Giemsa stain. All patients underwent combined surgical treatment of PACK-CXL with pre-fulguration. Optical coherence tomography (OCT) of the anterior segment of the eye was also performed using an RTVue-100 apparatus (Optovue USA), determination of visual acuity, photographing before and after surgery.Results. In 6 cases (60 %), a positive effect was noted, relief of the symptoms of the disease and the formation of turbidity within a month after the procedure, as well as an increase in the maximum corrected visual acuity. According in vivo confocal microscopy, 6 months after the intervention, no signs of infection were detected. In 4 cases, the therapeutic effect was absent. Subsequently, 3 patients (3 eyes) underwent therapeutic keratoplasty. In one eye, the infectious process was stopped medically for 6 months.Conclusion. The combined PACK-CXL method together with fulguration can be effective and safe in the treatment of medically refractive acanthamoebic keratitis, allowing keratoplasty to be performed with an optical goal if necessary, after stopping the infection process in a distant period.

Hyaluronidase pharmacological properties and clinical application in ophthalmology

Corneal diseases are the fourth leading cause of blindness in the world, accounting for approximately 5 % of cases. Existing methods of treatment in more than 30 % of cases do not have a full therapeutic effect and when the process is stopped, they end with a persistent violation of corneal transparency, a decrease or complete loss of visual functions. The lack of effective means that evidence-based restore corneal transparency determines the relevance of the search for modern drugs and ways to deliver them, the possibilities of enhancing the therapeutic effect. The possibilities of using hyaluronidase preparations in ophthalmology are considered based on the study of its biological and pharmacological properties. Enzyme catalyzes the breakdown of acid mucopolysaccharides including hyaluronic acid by cleavage of the glycosidic bond β(1→4), the biological effect is determined by the molecular weight of the resulting fragments: high-molecular fragments have antiangiogenic properties, increased ability to bind fibrinogen, anti-inflammatory and immunosuppressive effects, and low-molecular fragments have pro-inflammatory activity and promote angiogenesis. The barrier function of the cornea is provided by the features of its anatomical structure, while the features of its regeneration with the formation of turbidity are accompanied by overexpression and migration to the stroma of cytokines TGF-β and PDGF, activation of myofibroblasts and the formation of a fibroproliferative response. The high anti-inflammatory, immunomodulatory, regenerative and antifibrotic activity of hyaluronidase, the possibility of its effect on a complex pathophysiological cascade of destructive processes and minimization of the scarring process stimulate more extensive experimental and clinical studies on the development of new methods of treating ophthalmic diseases using hyaluronidase drugs.

Biocatalytically Initiated Precipitation Atom Transfer Radical Polymerization (ATRP) as a Quantitative Method for Hemoglobin Detection in Biological Fluids.

The hemoglobin content of blood is an important health indicator, and the presence of microscopic amounts of hemoglobin in places where it normally does not occur, e.g. in blood plasma or in urine, is a sign of diseases such as hemolytic anemia or urinary tract infections. Thus, methods to detect and quantify hemoglobin are important for clinical laboratories, blood banks, and for point-of-care diagnostics. The precipitation polymerization of N-isopropylacrylamide by hemoglobin-catalyzed atom transfer radical polymerization (ATRP) is used as an assay for hemoglobin quantification relying on the formation of turbidity as a simple optical read-out. Dose-response curves for pure hemoglobin and for hemoglobin in blood plasma, in urine, in erythrocytes, and in full blood are obtained. Turbidity formation increases with the concentration of hemoglobin. Concentrations of hemoglobin as low as 6.45 × 10-3 mg mL-1 in solution, 4.88 × 10-1 mg mL-1 in plasma, and 1.65 × 10-1 mg mL-1 in urine could be detected, which is below the clinically relevant concentrations in the respective body fluids. Total hemoglobin in full blood is also accurately determined. The reaction can be regarded as a polymerization-based signal amplification for the sensing of hemoglobin, as the analyte catalyzes the formation of radicals which add many monomer units into detectable polymer chains. While most established hemoglobin tests involve the use of highly toxic reagents such as potassium cyanide, the polymerization-based test uses simple and stable organic reagents. Thus, it is an environmentally friendlier alternative to established chemical assays for hemoglobin.

Histone acetyltransferase and Polo-like kinase 3 inhibitors prevent rat galactose-induced cataract

Diabetic cataracts can occur at an early age, causing visual impairment or blindness. The detailed molecular mechanisms of diabetic cataract formation remain incompletely understood, and there is no well-documented prophylactic agent. Galactose-fed rats and ex vivo treatment of lenses with galactose are used as models of diabetic cataract. To assess the role of histone acetyltransferases, we conducted cataract prevention screening with known histone acetyltransferase (HAT) inhibitors. Ex vivo treatment with a HAT inhibitor strongly inhibited the formation of lens turbidity in high-galactose conditions, while addition of a histone deacetylase (HDAC) inhibitor aggravated turbidity. We conducted a microarray to identify genes differentially regulated by HATs and HDACs, leading to discovery of a novel cataract causative factor, Plk3. Plk3 mRNA levels correlated with the degree of turbidity, and Plk3 inhibition alleviated galactose-induced cataract formation. These findings indicate that epigenetically controlled Plk3 influences cataract formation. Our results demonstrate a novel approach for prevention of diabetic cataract using HAT and Plk3 inhibitors.

Polyphenol-Protein-Polysaccharide Interactions in the Presence of Carboxymethyl Cellulose (CMC) in Wine-Like Model Systems.

Protein-polyphenol interactions play a very important role in wine stability assessment, especially in red varieties. Different polysaccharides can influence these interactions by protecting or disrupting charges and are even used as additives to stabilize colloidal solutions. The most common examples are mannoproteins and carboxymethyl cellulose (CMC). In some cases, the mechanisms that are involved in these reactions are not thoroughly understood and can lead to unexpected problems and delayed haze formation after CMC addition to red wines. Small-scale bench trials were conducted in model systems under different pH conditions to monitor the formation of turbidity and protection mechanisms during the interaction of proteins, polyphenols, and polysaccharides. Egg-white protein was chosen as a protein model due to its complex composition, a commercial grape tannin extract was used as polyphenol source, and pectin, glucomannan, mannoprotein, alginate, and CMC were applied as polysaccharides to model various wine conditions. Reactions were monitored in duplicate on a 50 mL scale by spectrophotometry at 860 nm over at least 30 days. Some of the polysaccharides interacted directly with proteins or polyphenols causing precipitation. Other polysaccharides delayed the reaction between proteins and other macromolecules depending on their concentration. The results of these experiments provide important insights into reaction dynamics between macromolecules that are involved in the physical stability of wine.

Ready to Eat Cassava (Manihot esculenta crantz) in See Through Retort Pouch and Its Storage Stability

Thermal processing of cassava packed in see through retort pouch (polyester coated with Silicon dioxide/nylon/cast polypropylene) was done using still water spray retort. Heat penetration characteristics were studied and shelf life was determined. Earlier studies were conducted for developing ready to eat cassava in brine, packed in High Impact Poly Propylene trays and thermally processed. The results revealed the leaching of amylose from cassava into the brine that lead to formation of turbidity in brine and made the product soft and thereby unacceptable. The product had a shelf life of only 75 days. The present study aimed to improve the shelf life of the product by thermally processing cassava as a solid pack with curcumin added to it to provide a colour that is stable even after thermal processing. Cassava vacuum packed in see through retort pouches were thermally processed at 121.1 °C to an F0 value of 8.97 min. The product stored at ambient temperature (28 ± 2 °C) was found to have a shelf life of 12 months.

Differential behavior of native and denatured collagen in the presence of alcoholic solvents: A gateway to instant structural analysis

We report a novel method that exploits the differential solubility properties of native and denatured proteins to distinguish between them. We chose to study this using collagen because its unique native triple helical structure is critical for the desired properties of collagen-based biomaterials. We found that native and denatured collagen separate out from solution in alcohols(methanol, ethanol, n-propanol and isopropanol), but as different phases. Native collagen undergoes tight gel-like separation(macrophase) from the solution in alcohols(90%,v/v), whereas denatured collagen separates as particles(microphase), which turn milky-like turbid. It was found that the pH of the medium had to be alkaline for turbidity formation, which necessitated the use of buffered alcohols. In solutions having mixtures of native and denatured collagen, the method has sensitivity to visually confirm the presence of native collagen even as low as 10%. It was also confirmed that the formation of turbidity was a direct function of the concentration of denatured collagen. A thermal denaturation experiment, wherein stages of denaturation were studied both by the proposed method and circular dichroism, showed that information obtained from both methods of analysis was comparable. This highlights the potential of the proposed method to become an instant fool proof test for collagen.

Nonspecific interactions of chromatin with immunoglobulin G and protein A, and their impact on purification performance

Chromatin released from dead host cells during in vitro production of IgG monoclonal antibodies exists mostly in complex hetero-aggregates consisting of nucleosomal arrays (DNA+histone proteins), non-histone proteins, and aberrant forms of IgG. They bind immobilized protein A more aggressively than IgG, through their nucleosomal histone components, and hinder access of IgG to Fc-specific binding sites, thereby reducing dynamic binding capacity. The majority of host cell contaminants in eluted IgG are leachates from chromatin hetero-aggregates that remain bound to protein A. Formation of turbidity in eluted IgG during pH titration is caused by neutral-pH insolubility of chromatin hetero-aggregates. NaOH is required at 500mM to remove accumulated chromatin. A chromatin-directed clarification method removed 99% of histones, 90% of non-histone proteins, achieved a 6 log reduction of DNA, 4 log reduction of lipid-enveloped virus, and 5 log reduction of non-enveloped retrovirus, while conserving 98% of the native IgG. This suspended most of performance compromises imposed on protein A. IgG binding capacity increased ∼20%. Host protein contamination was reduced about 100-fold compared to protein A loaded with harvest clarified by centrifugation and microfiltration. Aggregates were reduced to less than 0.05%. Turbidity of eluted IgG upon pH neutralization was nearly eliminated. Column cleaning was facilitated by minimizing the accumulation of chromatin.

Effect of pH on the protein profile and heat stability of an Italian white wine

A large amount of research is currently being conducted on wine pH because of its effect on the formation of turbidity in unfined white wines. The haze-forming tendency and the protein profile of an Italian white wine (Erbaluce di Caluso D.O.C.G.), as affected by pH ranging from 3.00 to 3.60, a common pH range in wine, were analysed. The results indicated increased heat stability of the wine at lower pH, which was revealed by a lack of haze formation even above 70°C. The pH increase was accompanied by a progressive shift in the haze formation temperature from 50–60°C to 70–80°C. The electrophoretic protein pattern of the wine was characterised, and proteins derived from both yeast and grape tissues were identified. The statistical analysis of band intensities revealed that the solubility of five yeast and grape protein bands was modified by the pH shift. Most of the proteins involved were determined to be glycosylated, a feature that has been speculated to have an influence on the differential solubility of wine proteins in response to pH.

Charge Compensation, Phase Diagram, and Protein Aggregation in Soy Protein–Gum Arabic Complex Formation

Mixtures of soy protein (SP) and gum arabic (GA) formed an electrostatic complex in a relatively narrow pH range at very low ionic strength. The conditions under which the complexes could be formed were determined using turbidimetric measurements first. In salt-free condition and 1:1 SP/GA mixture, critical pH values with the formation of soluble (pHc = 4.40), insoluble (pHφ1 = 3.55), and maximum (pHopt = 3.15) complexes were observed. As SP/GA ratios increased from 1:4 to 8:1, critical pH values shifted toward higher pH. Charge densities (ZN) for SP and GA were calculated from electrophoretic mobility using soft particle analysis theory. Results showed that a 1:1 charge ratio at pHφ1 was found at any SP/GA ratio, indicating that charge compensation was fulfilled for SP/GA insoluble complex formation. A SP–GA–water ternary phase diagram was built at pH 4.0. The influence of the total biopolymer concentration (0–10% w/w) and SP/GA ratio was represented in the phase diagram. At a total concentration of 0.10%, results were consistent with the turbidity measurement; that is, no phase separation occurred at an SP/GA ratio lower than 1:2 at pH 4.0. Salt effect (NaCl, 0–500 mmol/L) on SP/GA complexes was discussed. Results indicated that SP/GA complexing, which led to the formation of turbidity peaks at pH 3.2, was suppressed when NaCl concentrations were ≥50 mmol/L, whereas the remarkable increase in turbidity around pH 5.0 was caused by the aggregation of soy protein molecules on which gum arabic could be adsorbed.