Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization
In this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0–1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant biopolymer concentration (0.125% w/w) was studied by turbidimetric analysis. The findings revealed that...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1825484 |
| _version_ | 1811271059517734912 |
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| author | Behnaz Naderi Javad Keramat Ali Nasirpour Mehrnaz Aminifar |
| author_facet | Behnaz Naderi Javad Keramat Ali Nasirpour Mehrnaz Aminifar |
| author_sort | Behnaz Naderi |
| collection | DOAJ |
| description | In this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0–1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant biopolymer concentration (0.125% w/w) was studied by turbidimetric analysis. The findings revealed that the pH = 3.2 and 4:1 mixing ratio were the optimum conditions for electrostatic complex formation. The functional properties (e.g., solubility, surface hydrophobicity, capacity of water and oil absorption, foam formation, and emulsifying properties) of the OPI-GA complexes were better than OPI. The FTIR spectra revealed that the complex coacervation between the amine groups of OPI and the carboxyl groups of GA caused the formation of the coacervate, with hydrogen bonding also being involved. The results of DSC and TGA showed that the complex coacervate had better thermal stability in comparison with OPI and GA. |
| first_indexed | 2024-04-12T22:13:30Z |
| format | Article |
| id | doaj.art-c9c6c3fe8b534002bb9f28b752b0e335 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-12T22:13:30Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-c9c6c3fe8b534002bb9f28b752b0e3352022-12-22T03:14:39ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-012311854187310.1080/10942912.2020.18254841825484Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterizationBehnaz Naderi0Javad Keramat1Ali Nasirpour2Mehrnaz Aminifar3College of Agriculture, Isfahan University of TechnologyCollege of Agriculture, Isfahan University of TechnologyCollege of Agriculture, Isfahan University of TechnologyStandard Research Institute – SRIIn this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0–1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant biopolymer concentration (0.125% w/w) was studied by turbidimetric analysis. The findings revealed that the pH = 3.2 and 4:1 mixing ratio were the optimum conditions for electrostatic complex formation. The functional properties (e.g., solubility, surface hydrophobicity, capacity of water and oil absorption, foam formation, and emulsifying properties) of the OPI-GA complexes were better than OPI. The FTIR spectra revealed that the complex coacervation between the amine groups of OPI and the carboxyl groups of GA caused the formation of the coacervate, with hydrogen bonding also being involved. The results of DSC and TGA showed that the complex coacervate had better thermal stability in comparison with OPI and GA.http://dx.doi.org/10.1080/10942912.2020.1825484gum arabicoak protein isolateelectrostatic interactioncomplex coacervationzeta potentialsolubilityfoamingemulsionssurface hydrophobicity |
| spellingShingle | Behnaz Naderi Javad Keramat Ali Nasirpour Mehrnaz Aminifar Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization International Journal of Food Properties gum arabic oak protein isolate electrostatic interaction complex coacervation zeta potential solubility foaming emulsions surface hydrophobicity |
| title | Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization |
| title_full | Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization |
| title_fullStr | Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization |
| title_full_unstemmed | Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization |
| title_short | Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization |
| title_sort | complex coacervation between oak protein isolate and gum arabic optimization functional characterization |
| topic | gum arabic oak protein isolate electrostatic interaction complex coacervation zeta potential solubility foaming emulsions surface hydrophobicity |
| url | http://dx.doi.org/10.1080/10942912.2020.1825484 |
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