Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates
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- 作者：Yakindra Prasad Timilsenaa ; b ; Bo Wangc ; Raju Adhikarib ; Benu Adhikaria ; benu.adhikari@rmit.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Complex coacervation ; Chia seed protein isolate ; Chia seed gum ; Zeta potential ; Coacervate yield ; Thermal stability
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：554-563
- 全文大小：1726 K
文摘
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Chia seed protein (CPI)-chia seed gum (CSG) complex coacervates were prepared and characterized.
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Optimal pH and optimal CPI-to-CSG ratio were found be 2.7 and 6:1, respectively at ambient temperature.
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Complex coacervation between CPI and CSG was primarily due to electrostatic interaction.
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CPI–CSG complex coacervates were more thermally stable than individual CPI and CSG.
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Transglutaminase crosslinked CPI–CSG complex coacervates were more thermally stable than uncrosslinked ones.