Evaluation of rheological and structural characteristics of whey protein concentrate-gum tragacanth complex coacervation

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MOHAMMADI S.; MIRZAEI H.; JAFARI S.M.; AZARIKIA F.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 225-237

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Title

Evaluation of rheological and structural characteristics of whey protein concentrate-gum tragacanth complex coacervation

Author(s)

MOHAMMADI S. | MIRZAEI H. | JAFARI S.M. | AZARIKIA F. | Issue Writer Certificate

Keywords

GumTragacanthQ2

Whey proteinQ2

Complex coacervationQ1

Particle sizeQ2

Zeta potentialQ1

Abstract

Complex coacervation isgenerated through electrostatic interactionbetween oppositelycharged biopolymers(proteinsand polysaccharides). Complexation viaelectrostatic interactions can lead to formation of soluble or insoluble complexes. In the current research, the production and characteristics of the complexes formed from Whey protein concentrate (WPC) and gum tragacanth (GT)wereevaluated. In order to find the optimum pH for complexation, absorbance of proteinpolysaccharide mixtures weremeasuredat a wide range of pH (2– 8), Furthermore, Particle size, Zeta potential, microstructure and rheological properties of the complexeswere investigated. Based on the results, the best conditionto form complex betweenWPC and GT was found to be at pH=4. 5. WithIncreasing the amount of GTup to 0. 75%w/w in a constant protein concentration (0. 5% w/w), the lowest and highest Particle size for WPC-GTcomplex was foundat protein: polysaccharide ratio of 1: 1 (3018 nm) and 10: 1 (4070 nm), respectively. Zeta potential changed from +3. 11 mV (0% gum tragacanth) to-6. 82 mV due to addition of GT(0. 75% w/w). Microscopic images showed the presence of separate spherical particles, except at the concentration of0. 05% w/w. The appropriate rheological model to predict flow behavior of complexes was depended on protein-polysaccharide ratio and the dominate flow behavior index was found to be shear thinning. Increasing ofTGconcentration lead tolower flow behavior index as well as higherapparent viscosity, consistency coefficientand the yield stress.

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APA: Copy

MOHAMMADI, S., MIRZAEI, H., JAFARI, S.M., & AZARIKIA, F.. (2019). Evaluation of rheological and structural characteristics of whey protein concentrate-gum tragacanth complex coacervation. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 225-237. SID. https://sid.ir/paper/72563/en

Vancouver: Copy

MOHAMMADI S., MIRZAEI H., JAFARI S.M., AZARIKIA F.. Evaluation of rheological and structural characteristics of whey protein concentrate-gum tragacanth complex coacervation. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):225-237. Available from: https://sid.ir/paper/72563/en

IEEE: Copy

S. MOHAMMADI, H. MIRZAEI, S.M. JAFARI, and F. AZARIKIA, “Evaluation of rheological and structural characteristics of whey protein concentrate-gum tragacanth complex coacervation,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 225–237, 2019, [Online]. Available: https://sid.ir/paper/72563/en

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