Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization

凝聚 差示扫描量热法 阿拉伯树胶 扫描电子显微镜 明胶 化学 化学工程 乳状液 阿拉伯半乳聚糖 傅里叶变换红外光谱 分析化学(期刊) 材料科学 色谱法 多糖 有机化学 复合材料 热力学 物理 工程类
作者
Zoi Rousi,Catherine Malhiac,Dimitrios G. Fatouros,Adamantini Paraskevopoulou
出处
期刊:Food Hydrocolloids [Elsevier]
卷期号:96: 577-588 被引量:40
标识
DOI:10.1016/j.foodhyd.2019.06.009
摘要

This work aimed to investigate the possible impact of the chemical composition of gum arabic (GA) on the interactions and complexation mechanism with gelatin (G). For this purpose, two gum arabic samples were selected differing in the content of their arabinogalactan protein fraction (AGP), i.e. low (7%, GA7) and high (14%, GA14). The complex coacervates formation process was studied as a function of pH (from 7 to 2.4) and G:GA mixing ratio (1:2, 1:1, 2:1, 4:1, 6:1 w/w) by following changes in turbidity, ζ-potential and absorption of methylene blue – biopolymers mixtures. The complexation between the biopolymers (G-GA7 and G-GA14) was found to be stronger at a ratio of 1:1 and pH 3.7, where the highest yield (∼71%) was observed. The formed coacervates were examined using laser diffraction technique and optical microscopy along with Scanning Electron Microscopy, Fourier Transform Infrared analysis and Differential Scanning Calorimetry. Although both G:GA systems exhibited a similar behavior, some differences were observed. More specifically, results revealed that GA14 affected the surface charge characteristics of the G-GA complexes to a greater extent than GA7, while the corresponding liquid coacervates were more spherical, with a smoother surface and not aggregated. Additionally, G-GA14 complex coacervates were characterized by a more uniform morphology and size distribution along with a higher thermal stability implying thus a greater effectiveness of this system for the encapsulation of heat-sensitive materials.
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