Journal
FOOD HYDROCOLLOIDS
Volume 30, Issue 1, Pages 375-381Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2012.06.012
Keywords
Complexation; Biopolymer; Modeling; Egg yolk lipoprotein
Categories
Funding
- FAPERJ
- CNPq
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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 degrees 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. (C) 2012 Elsevier Ltd. All rights reserved.
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