Abstract
Abstract The comparative study regarding complexes coacervated between Bovine Serum Albumin (BSA) and different polysaccharides, Pectin (PEC) and Gum Acacia (GA), was carried out by evaluating the influence of different ratios (protein:polysaccharide) and sodium chloride (NaCl) concentrations on turbidity and zeta potential. The BSA:PEC complexes were formed in a 10:1 ratio whereas BSA:GA at 3:1. The complexation pH showed different behavior, BSA: PEC complexes exhibited maximum turbidity in a wide pH range (4.9 to 1.5), while BSA: GA had maximum turbidity at pH 3.5. The increase in the concentration of NaCl negatively influenced the complexation. The NaCl concentration of 0.40 mol L-1 suppressed the interaction in BSA:PEC (10:1) and reduced the range formation of BSA:GA (3:1). The Fourier Transform Infrared (FTIR) demonstrated the participation not only of electrostatic interactions, but also of hydrogen bonds in the complexation. This initial study elucidated fundamental aspects about the formation of coacervate complexes between BSA:GA/PEC that assist in directing its application in food products especially, in acidic matrices (pH~4.0) as well as with low concentration of salts, in view of the effect of pH on maximum formation and sensitivity to NaCl. These complexes can be added directly to products in order to add nutritional value or even be used as a new matrix for the encapsulation of bioactive compounds.
Highlights
The interaction between biopolymers is unstable and susceptible to the phenomenon of phase separation
This study aimed to study and compare the influence of pH, ionic strength and ratio on the formation of coacervate complexes obtained from Bovine Serum Albumin (BSA) and PEC/Gum Acacia (GA), for later application in food products and characterize their formation through Fourier Transform Infrared spectroscopy (FTIR spectroscopy)
This study demonstrated that the interaction between BSA and different polysaccharides (PEC and GA) may result in the formation of soluble and insoluble complexes as a function of pH
Summary
The interaction between biopolymers is unstable and susceptible to the phenomenon of phase separation. Coacervation is defined by the International Union of Pure and Applied Chemistry (1997), as being a colloidal separation of systems in two liquid phases, because after the interaction in which a liquid phase is formed, without polymers and another one rich in polymer and electrically neutral, it is stabilized mainly by electrostatic interaction Because it occurs through opposite charges, complex coacervation is influenced by intrinsic factors, such as charge density and distribution of its reaction groups and extrinsic factors such as pH, temperature, ionic strength, proportion and concentration of biopolymer (Souza et al, 2013; Kruif & Tuinier, 2001). In order for these complexes to be applied in food systems, a detailed study of their behavior in relation to the variation of pH, temperature and salt concentration is necessary (Dickinson, 2008)
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