Journal
FOOD HYDROCOLLOIDS
Volume 30, Issue 1, Pages 323-332Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2012.06.007
Keywords
Complex coacervation; Gum arabic; Gelatin; Morphology; Circular dichroism; Conformational transition
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Funding
- National Key Technology RD Program [2011BAD23B01]
- Industry-Academia-Research Program of Guangdong [2010B090400139]
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The coacervates of gelatin (G) and gum arabic (GA) were prepared in order to elucidate their pH-dependent complexation mechanism. Three biopolymers mixing ratios (MRs) (G/GA of 2:1, 1:1 and 1:2, w/w) were chosen to disclose their individual coacervates transition pattern for morphology and size distribution. The results showed that with pH decline, the coacervates became larger for the MR of 1:1 and 1:2; whereas, the trend went oppositely as to the MR of 2:1. Through the composition analysis of coacervates, such transition pattern was found to be consistent with the conversion rate of GA. Coacervates prepared by the MR of 2:1 were chosen to further investigate the formation mechanism at the molecular level. During the complexation process with pH decrease, G molecules experienced a conformational change from a flexible pattern to an ordered PPII helix. On the other hand, GA went through a transition from partly ordered PPII helix to relatively disordered conformation, and then converted to a more compact structure, called PPI helix. Such molecular transformation for both G and GA finally contributed to the smaller coacervates with pH decline, which coincided perfectly with the morphology evolution. (C) 2012 Elsevier Ltd. All rights reserved.
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