pH and ionic strength induced complex coacervation of Pectin and Gelatin A

Study of Protein/Polysaccharide interactions aids to the better understanding of the specific and nonspecific interactions known to occur between them. Herein, the inter-polymer complexation between Pectin (P) and Gelatin A(GA) was studied in a wide range of pHs (approximate to 3-9) using zeta potential, turbidity titration and light scattering measurements in dilute aqueous solutions. This was characterized by the signature pH values where observable transitions took place, which are generally given as pH(c)(onset of binding), pH(Phi) (formation of soluble complex), and pH(prep) (formation of insoluble complex). In addition to this, the effect of ionic strength (I = 0-0.1 M NaCl) on the complex formation at different pectin to GA mixing ratio was probed. It was found that at pH < pI(approximate to 9) GA electrostatic interactions were dominant while above pI such interactions were absent. However, addition of salt led to surface patch binding (SPB) at higher pH, and concentration of GA. A model calculation explained the potential energy of interactions between pectin and GA, and supported the experimental observations. (C) 2017 Elsevier Ltd. All rights reserved.