The aim of this study was to investigate the possibility of formation coacervate complex between gelatin and flaxseed mucilage and to optimize this complex at different pH and protein-polysaccharide ratio. At different pH from 2.5-4.5 and ratio of protein-polysaccharide (1:1, 1:2 and 1:3) the complew was formed and various experiments included potential zeta, Fourier infrared spectroscopy, solution turbidity and coacervate efficiency were performed to confirm the coacervate complex formation. Results showed that at pH<5, formation of electrostatic interactions are possible due to positive charge of gelatin and negative charge of mucilage. Regarding to coacervate efficacy and solution opacity, the optimized weight ratio of gelatin to mucilage and pH for complex formation were 1:1 and 3.5, respectively. furthermore, the FT-IR spectrum demonstrated the transforming of –OH band and removing typical absorption peaks of gelatin and mucilage which indicated complex formation between two compounds. The complex could be applied in encapsulation of susceptible food ingredients and monitoring their release.

Keywords: Coacervate Complex, Gelatin, Flaxseed mucilage, Electrostatic force

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