Premium
Microencapsulation of flaxseed oil by soya proteins–gum arabic complex coacervation
Author(s) -
Dong Die,
Qi Zhengliang,
Hua Yufei,
Chen Yeming,
Kong Xiangzhen,
Zhang Caimeng
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12812
Subject(s) - coacervate , gum arabic , biopolymer , chemistry , arabic , food science , yield (engineering) , chromatography , materials science , polymer , organic chemistry , linguistics , philosophy , metallurgy
Summary Application of soya proteins (SP) in flaxseed oil microencapsulation based on complex coacervation was investigated. The effects of SP /gum arabic ( GA ) mixing ratio (1:2, 1:1 and 2:1) and pH (2.80, 3.15 and 3.75) on coacervate preparation were studied firstly. The highest coacervate yields ( CY ) were achieved at SP / GA = 1:1, pH 3.15, and SP / GA = 2:1, pH 3.75, which were 81.2 ± 2.0%, 88.1 ± 0.6%, respectively. Thereafter, the microencapsulation of flaxseed oil was detected in accordance with the results of the coacervation of SP / GA , that is the optimal condition for microencapsulation was corresponded to the condition where CY was the highest. Under the conditions of SP / GA = 1:1, pH 3.15, and SP / GA = 2:1, p H 3.75, the microencapsulation efficiency and total yield reached 81.5 ± 0.1% and 81.7 ± 0.4%, and 77.4 ± 3.7% and 86.7 ± 2.4%, respectively. Microscopic morphology revealed that the formation of a biopolymer shell around the oil droplets was achieved at specific conditions.