The type of gum arabic affects interactions with soluble pea protein in complex coacervation

Complex coacervation is an encapsulation process involving two oppositely charged biopolymers. Since different compositions of gum arabic may affect its interaction with protein, we studied the complex coacervation of two types of gum arabic (GA) (Acacia senegal-GA1 and Acacia seyal-GA2) with solubl...

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Bibliographic Details
Published in:Carbohydrate polymers 2022-11, Vol.295, p.119851-119851, Article 119851
Main Authors: Comunian, Talita A., Archut, Artwin, Gomez-Mascaraque, Laura G., Brodkorb, André, Drusch, Stephan
Format: Article
Language:English
Subjects:
Complexes
Encapsulation
Plant protein
Thermodynamic parameters
Turbidity
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Summary:Complex coacervation is an encapsulation process involving two oppositely charged biopolymers. Since different compositions of gum arabic may affect its interaction with protein, we studied the complex coacervation of two types of gum arabic (GA) (Acacia senegal-GA1 and Acacia seyal-GA2) with soluble pea protein (SPP) through Zeta potential, turbidity, morphology, the secondary structure of SPP, UV/vis absorbance and thermodynamic parameters. The maximum formation of coacervates occurred at SPP:GA 3:1 (w/w) and pH 3.5–4.0 with changes in the secondary structure of SPP. GA1 combination resulted in higher binding constant, implying a stronger affinity between SPP and GA1. Entropy of 0.7 and 0.5 kJ/mol.K, and enthalpy of −151 and −95.5 kJ/mol were obtained for SPP:GA1 and SPP:GA2. The complex coacervation was spontaneous as proved by the negative values of the Gibbs free energy. GA1 resulted in stronger interactions with SPP, offering new alternatives for encapsulation of bioactive compounds. [Display omitted]
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2022.119851