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Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates

Timilsena, Yakindra Prasad, Wang, Bo, Adhikari, Raju and Adhikari, Benu 2016, Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates, Food hydrocolloids, vol. 52, pp. 554-563, doi: 10.1016/j.foodhyd.2015.07.033.

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Title Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates
Author(s) Timilsena, Yakindra Prasad
Wang, Bo
Adhikari, Raju
Adhikari, Benu
Journal name Food hydrocolloids
Volume number 52
Start page 554
End page 563
Total pages 10
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-01
ISSN 0268-005X
Keyword(s) Complex coacervation
Chia seed protein isolate
Chia seed gum
Zeta potential
Coacervate yield
Thermal stability
Science & Technology
Physical Sciences
Life Sciences & Biomedicine
Chemistry, Applied
Food Science & Technology
Chemistry
SALVIA-HISPANICA L.
VISCOELASTIC PROPERTIES
GELATIN
OIL
MICROENCAPSULATION
POLYSACCHARIDES
PURIFICATION
CHITOSAN
PH
Summary Chia seed protein isolate (CPI) and chia seed gum (CSG) were extracted and complex coacervation between these two was studied. The pH and the CPI-to-CSG ratio were optimized to obtain the highest yield of complex coacervates underpinned by zeta potential and turbidity values. CPI-CSG complex coacervates were found to form primarily due to electrostatic interaction and remained stable within a pH range of 2.1-2.9 at ambient temperature. The optimum pH and CPI-to-CSG ratio for complex coacervation was found to be 2.7 and 6:1, respectively. Spray dried complex coacervate particles possessed smoother surface morphology compared to the freeze dried ones. CPI-CSG complex coacervates demonstrated better thermal stability as compared to that of individual CPI and CSG. The crosslinking of these complex coacervates by transglutaminase further improved their thermal stability. Therefore, the crosslinked CPI-CSG complex coacervates will be able to better protect the oxygen and heat sensitive food and pharmaceutical ingredients.
Language eng
DOI 10.1016/j.foodhyd.2015.07.033
Field of Research 030306 Synthesis of Materials
030399 Macromolecular and Materials Chemistry not elsewhere classified
0908 Food Sciences
Socio Economic Objective 970103 Expanding Knowledge in the Chemical Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Grant ID LP140100722
Copyright notice ©2016, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30081132

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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