Volume 15, Issue 81 (2018)                   FSCT 2018, 15(81): 1-9 | Back to browse issues page

XML Persian Abstract Print

1- Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
Abstract:   (7275 Views)
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.
Full-Text [PDF 390 kb]   (1941 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2018/01/20 | Accepted: 2018/08/27 | Published: 2018/10/13

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.