Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates
2015; Elsevier BV; Volume: 52; Linguagem: Inglês
10.1016/j.foodhyd.2015.07.033
ISSN1873-7137
AutoresYakindra Prasad Timilsena, Bo Wang, Raju Adhikari, Benu Adhikari,
Tópico(s)Microencapsulation and Drying Processes
ResumoChia seed protein isolate (CPI) and chia seed gum (CSG) were extracted and complex coacervation between these two was studied. The pH and the CPI-to-CSG ratio were optimized to obtain the highest yield of complex coacervates underpinned by zeta potential and turbidity values. CPI–CSG complex coacervates were found to form primarily due to electrostatic interaction and remained stable within a pH range of 2.1–2.9 at ambient temperature. The optimum pH and CPI-to-CSG ratio for complex coacervation was found to be 2.7 and 6:1, respectively. Spray dried complex coacervate particles possessed smoother surface morphology compared to the freeze dried ones. CPI–CSG complex coacervates demonstrated better thermal stability as compared to that of individual CPI and CSG. The crosslinking of these complex coacervates by transglutaminase further improved their thermal stability. Therefore, the crosslinked CPI–CSG complex coacervates will be able to better protect the oxygen and heat sensitive food and pharmaceutical ingredients.
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