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

journal contribution
posted on 2016-01-01, 00:00 authored by Yakindra Timilsena, Bo Wang, R Adhikari, B Adhikari
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.

History

Journal

Food hydrocolloids

Volume

52

Pagination

554 - 563

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

0268-005X

Language

eng

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2016, Elsevier