Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum

被引：24

作者：

Ach, Delphine ^{[1
]}

Briancon, Stephanie ^{[1
]}

Dugas, Vincent ^{[2
]}

Pelletier, Jocelyne ^{[1
]}

Broze, Guy ^{[3
]}

Chevalier, Yves ^{[1
]}

机构：

[1] Univ Lyon 1, Lab Automat & Genie Proc, CNRS UMR 5007, F-69622 Villeurbanne, France

[2] Univ Lyon 1, Inst Sci Analyt, CNRS UMR 5280, F-69100 Villeurbanne, France

[3] Prayon SA, B-4480 Engis, Belgium

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2015年 / 481卷

关键词：

Complex coacervation; Phase separation; Capillary electrophoresis; Whey proteins isolate; Acacia gum; SOLUBLE NONIONIC POLYMERS; BETA-LACTOGLOBULIN; PHASE-SEPARATION; POLYSACCHARIDE INTERACTIONS; GELATIN; SYSTEMS; MICROENCAPSULATION; CHROMATOGRAPHY;

D O I：

10.1016/j.colsurfa.2015.06.006

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Complex coacervation between whey proteins isolate (WPI) and Acacia gum was investigated in order to disclose the roles and the contributions of each component of WPI to the formation of the complex coacervate. The main aim was to establish the balance of the main components of WPI, beta-lactoglobulin and alpha-lactalbumin, during the phase separation of complex coacervate. The complex coacervation of Acacia gum and pure beta-lactoglobulin, pure alpha-lactalbumin, and WPI have been investigated and compared together by means of macroscopic observations and capillary gel electrophoresis analyses performed along pH scans from basic to acidic medium. Coacervate composition was influenced by the protein/polysaccharide (Pr: Ps) ratio and pH. An optimum pH for best coacervation yield was found for each Pr: Ps ratio. Non-negligible concentrations of beta-lactoglobulin and alpha-lactalbumin remain in solution in most instances. beta-lactoglobulin undergoes complex coacervation stronger than alpha-lactalbumin in their competitive coacervation of WPI and Acacia gum. (C) 2015 Elsevier B. V. All rights reserved.

引用

页码：367 / 374

页数：8

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