Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides |
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Authors: | Clitor JF Souza Edwin E Garcia Rojas Nathália R Melo A Gaspar JFC Lins |
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Affiliation: | 1. Universidade Federal Rural do Rio de janeiro (UFRRJ), Rodovia BR 465 km 7, Seropédica, RJ, CEP 23890-000, Brazil;2. Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores n° 420, Volta Redonda, RJ, CEP 27255-125, Brazil;3. Laboratório Multiusuário de Microscopia Eletrônica (LMME), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores n° 420,Volta Redonda, RJ, CEP 27255-125, Brazil |
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Abstract: | Protein–polysaccharide coacervates formation was evaluated under influence of pH (3.0, 4.0, 6.5, 8.5 and 10.0), temperature (10, 20, 30, 40 and 50 °C) and polysaccharide mass (0.025, 0.033 and 0.050 g). It was possible to observe that solutions with lower turbidity values were found in pH band 3.0 to 4.0. Statistical analysis of turbidity data have shown that for all polymers pH was meaningful in coacervate formation, although for some, besides pH, temperature and polymer concentration could also influence significantly (p < 0,05) in coacervate formation. Encapsulates morphology made by coacervation was directly linked to the kind of polymer used and its interactional degree. Dehydrated coacervates have presented heterogeneous morphology, different from their original structures. |
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Keywords: | Complexation Biopolymer Modeling Egg yolk lipoprotein |
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