The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan.

Autor: Yücetepe A; Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100 Aksaray, Turkey., Yavuz-Düzgün M; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.; Department of Mechanical Engineering Chair of Particle Technology, Ruhr University, 44780 Bochum, Germany., Şensu E; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey., Bildik F; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey., Demircan E; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey., Özçelik B; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.; BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co., 34469 Maslak, Istanbul, Turkey.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2021 Apr; Vol. 58 (4), pp. 1274-1285. Date of Electronic Publication: 2020 Jul 31.
DOI: 10.1007/s13197-020-04636-7
Abstrakt: Spirulina platensis is one of the most significant multicellular blue-green Cyanobacterium microalgae with a high protein content. The complex coacervation as an encapsulation technique allows the formation of proteins with improved functional properties and thermal stability. In this study, the effects of pH and Spirulina platensis protein concentrate (SPPC)-chitosan ratio on complex coacervation formation were examined in terms of ζ-potential, turbidity, visual observation and microscopic images. Based on the results, the strongest interaction between SPPC and chitosan occurred at pH of 5.5 and SPPC-chitosan ratio of 7.5:1 with a precipitation in the test tubes. Stable dispersions were obtained at a pH range of 2-4 for the SPPC-chitosan ratio of 7.5:1 inhibiting the precipitation which occurs at individual SPPC solutions at this pH range. Characteristic organic groups in the individual SPPC and chitosan solutions as well as the SPPC-chitosan coacervate formed at the optimal conditions were identified by using Fourier Transform Infrared (FT-IR) spectroscopy technique. Furthermore, thermal stability of the individual SPPC and chitosan solutions and the SPPC-chitosan coacervates were investigated using differential scanning calorimetry (DSC). The glass transition temperature and enthalpy were 209.5 °C and - 3.414 W/g for the complex coacervates and 180.5 °C and - 0.877 W/g for SPPC. It means that complex coacervation provided more thermally-stable SPPC in chitosan-SPPC coacervate than that of the individual SPPC. Our results might have important implications for the utilization of Spirulina platensis proteins especially for acidic beverage applications.
Competing Interests: Conflict of interestThe authors report no declarations of interest.
(© Association of Food Scientists & Technologists (India) 2020.)
Databáze: MEDLINE
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