Research and Innovation in Food Science and Technology
Phase separation behavior of apple pectin/wheat germ protein complex coacervates
Document Type : Original Paper
Authors
1 Associate Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
2 Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
3 Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran
4 Research Institute of Food Science and Technology
Abstract
Defatted wheat germ is a highly nutritious protein, which contains about 30% protein. In this study, defatted wheat germ (DWG) protein was used to form coacervate with apple pectin. Structural transition during coacervate formation was evaluated by ζ-potential, spectrophotometric, and light scattering as a function of pH (2.0-6.0), protein to polysaccharide ratio (DWG protein-Pectin, R=1:1, 2:1 and 4:1) and total biopolymer concentration (0.5 and 1%). Furthermore, the phase changes of DWG protein-pectin complex coacervate was studied by checking the turbidity during the time. The best ratio of DWG protein/pectin for complex coacervation was found 4:1 (Pr:Ps). The critical pH affiliated with forming of soluble and insoluble complexes (respectively pHc and pHφ1) at the optimum DWG protein/pectin ratio were found 6.0 and 4.9, respectively. The most interaction, the most turbidity, was found at pH=4.0. The inconsistency and liquidation of DWG protein/pectin complex coacervates initialized at pH=2.0. Particle size of DWG protein/pectin (R=4:1, CT=1 %) measured by dynamic light scattering (DLS) at critical pH values, provided further insight into the segregative and associative processes during complex coacervation. The findings can be contributed to the development of DWG protein/pectin complex coacervates as delivery systems for volatile aroma or bioactive compounds.
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