Microencapsulation of flaxseed oil by soya proteins-gum arabic complex coacervation

Summary Application of soya proteins (SP) in flaxseed oil microencapsulation based on complex coacervation was investigated. The effects of SP/gum arabic (GA) mixing ratio (1:2, 1:1 and 2:1) and pH (2.80, 3.15 and 3.75) on coacervate preparation were studied firstly. The highest coacervate yields (C...

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Published in:International journal of food science & technology 2015-08, Vol.50 (8), p.1785-1791
Main Authors: Dong, Die, Qi, Zhengliang, Hua, Yufei, Chen, Yeming, Kong, Xiangzhen, Zhang, Caimeng
Format: Article
Language:English
Subjects:
Biopolymers
Complex coacervation
flaxseed oil
Food science
gum arabic
microencapsulation
Morphology
Proteins
soya proteins
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cited_by cdi_FETCH-LOGICAL-c4752-934df022b2e03889856c906530597e240bbdb5fd5b928aea59b9ee132345d1593
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container_title International journal of food science & technology
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creator Dong, Die
Qi, Zhengliang
Hua, Yufei
Chen, Yeming
Kong, Xiangzhen
Zhang, Caimeng
description Summary Application of soya proteins (SP) in flaxseed oil microencapsulation based on complex coacervation was investigated. The effects of SP/gum arabic (GA) mixing ratio (1:2, 1:1 and 2:1) and pH (2.80, 3.15 and 3.75) on coacervate preparation were studied firstly. The highest coacervate yields (CY) were achieved at SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, which were 81.2 ± 2.0%, 88.1 ± 0.6%, respectively. Thereafter, the microencapsulation of flaxseed oil was detected in accordance with the results of the coacervation of SP/GA, that is the optimal condition for microencapsulation was corresponded to the condition where CY was the highest. Under the conditions of SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, the microencapsulation efficiency and total yield reached 81.5 ± 0.1% and 81.7 ± 0.4%, and 77.4 ± 3.7% and 86.7 ± 2.4%, respectively. Microscopic morphology revealed that the formation of a biopolymer shell around the oil droplets was achieved at specific conditions. The formation of SP/GA coacervate and its usage in oil microencapsulation.
doi_str_mv 10.1111/ijfs.12812
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subjects Biopolymers
Complex coacervation
flaxseed oil
Food science
gum arabic
microencapsulation
Morphology
Proteins
soya proteins
title Microencapsulation of flaxseed oil by soya proteins-gum arabic complex coacervation
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