- Title
- Complex coacervation between flaxseed protein isolate and flaxseed gum
- Creator
- Kaushik, Pratibha; Dowling, Kim; Barrow, Colin; Adhikari, Benu
- Date
- 2015
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/162770
- Identifier
- vital:12719
- Identifier
-
https://doi.org/10.1016/j.foodres.2015.03.046
- Identifier
- ISBN:0963-9969
- Abstract
- Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential) tests. The zeta potential values of FPI, FG, and their mixtures at the FPI-to-FG ratios of 1:1, 3:1, 5:1, 10:1, 15:1 were measured over a pH range 8.0-1.5. The alteration of the secondary structure of FPI as a function of pH was studied using circular dichroism. The proportion of a-helical structure decreased, whereas both β-sheet structure and random coil structure increased with the lowering of pH from 8.0 to 3.0. The acidic pH affected the secondary structure of FPI and the unfolding of helix conformation facilitated the complexation of FPI with FG. The optimum FPI-to-FG ratio for complex coacervation was found to be 3:1. The critical pH values associated with the formation of soluble (pHc) and insoluble (pH
Φ1 ) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt ) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2 ) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015. - Publisher
- Elsevier Ltd
- Relation
- Food Research International Vol. 72, no. (2015), p. 91-97
- Rights
- Crown Copyright © 2015 Published by Elsevier Ltd. All rights reserved.
- Rights
- Open Access
- Rights
- This metadata is freely available under a CCO license
- Subject
- 0904 Chemical Engineering; 0908 Food Sciences; 1111 Nutrition and Dietetics; Complex coacervation; Flaxseed gum; Flaxseed protein isolate; Secondary structure; Turbidity; Zeta potential
- Full Text
- Reviewed
- Hits: 5062
- Visitors: 5340
- Downloads: 510
| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details Download | SOURCE1 | Accepted version | 626 KB | Adobe Acrobat PDF | View Details Download |