Complex coacervation between flaxseed protein isolate and flaxseed gum

Kaushik, Pratibha, Dowling, Kim, Barrow, Colin J. and Adhikari, Benu 2015, Complex coacervation between flaxseed protein isolate and flaxseed gum, Food research international, vol. 72, pp. 91-97, doi: 10.1016/j.foodres.2015.03.046.

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Title Complex coacervation between flaxseed protein isolate and flaxseed gum
Author(s) Kaushik, Pratibha
Dowling, Kim
Barrow, Colin J.ORCID iD for Barrow, Colin J.
Adhikari, Benu
Journal name Food research international
Volume number 72
Start page 91
End page 97
Total pages 7
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2015-06
ISSN 0963-9969
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Flaxseed protein isolate
Flaxseed gum
Secondary structure
Complex coacervation
Zeta potential
Summary 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 (pHΦ1) 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.
Language eng
DOI 10.1016/j.foodres.2015.03.046
Field of Research 060101 Analytical Biochemistry
0904 Chemical Engineering
0908 Food Sciences
Socio Economic Objective 970106 Expanding Knowledge in the Biological Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Elsevier
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