Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate |
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| Authors: | Daniele S. Bastos,Bianca N. Barreto,Hilé ia K.S. Souza,Margarida Bastos,Maria Helena M. Rocha-Leã o,Cristina T. Andrade,Maria Pilar Gonç alves |
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| Affiliation: | 1. Programa Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Bloco A, 21949-900 Rio de Janeiro, RJ, Brazil;2. REQUIMTE, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal;3. Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal;4. Programa Ciência de Alimentos, Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Bloco E, 21945-970 Rio de Janeiro, RJ, Brazil;5. Programa Ciência de Alimentos, Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Bloco J, 21945-970 Rio de Janeiro, RJ, Brazil |
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| Abstract: | The rheological behaviour of chitosan solutions in 250 mM acetate buffer was studied at different pHs (25 °C). The intrinsic viscosity decreased from ∼17 dL/g to ∼14 dL/g when the pH increased from 4.7 to 6.0. Concentrated solutions (0.5–3.0% w/w) exhibited a shear-thinning behaviour which increased with increasing chitosan concentration and decreasing pH. A good fitting of the experimental data to the Cross and Carreau flow models was obtained. The elasticity of the solutions decreased with increasing pH and decreasing chitosan concentration, as a consequence of increased chain flexibility. |
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| Keywords: | Chitosan Whey protein isolate Complex formation Coacervate Rheometry Turbidity ITC |
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