The type of gum arabic affects interactions with soluble pea protein in complex coacervation
dc.contributor.author | Comunian, Talita A. | |
dc.contributor.author | Archut, Artwin | |
dc.contributor.author | Gomez-Mascaraque, Laura G. | |
dc.contributor.author | Brodkorb, Andre | |
dc.contributor.author | Drusch, Stephan | |
dc.date.accessioned | 2022-08-03T12:17:47Z | |
dc.date.available | 2022-08-03T12:17:47Z | |
dc.date.issued | 2022-11 | |
dc.identifier.citation | Comunian TA, Archut A, Gomez-Mascaraque LG, Brodkorb A, Drusch S. The type of gum arabic affects interactions with soluble pea protein in complex coacervation. Carbohydrate Polymers 2022:119851; doi https://doi.org/10.1016/j.carbpol.2022.119851 | en_US |
dc.identifier.issn | 0144-8617 | |
dc.identifier.uri | http://hdl.handle.net/11019/2812 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | Complex coacervation is an encapsulation process involving two oppositely charged biopolymers. Since different compositions of gum arabic may affect its interaction with protein, we studied the complex coacervation of two types of gum arabic (GA) (Acacia senegal-GA1 and Acacia seyal-GA2) with soluble pea protein (SPP) through Zeta potential, turbidity, morphology, the secondary structure of SPP, UV/vis absorbance and thermodynamic parameters. The maximum formation of coacervates occurred at SPP:GA 3:1 (w/w) and pH 3.5–4.0 with changes in the secondary structure of SPP. GA1 combination resulted in higher binding constant, implying a stronger affinity between SPP and GA1. Entropy of 0.7 and 0.5 kJ/mol.K, and enthalpy of −151 and −95.5 kJ/mol were obtained for SPP:GA1 and SPP:GA2. The complex coacervation was spontaneous as proved by the negative values of the Gibbs free energy. GA1 resulted in stronger interactions with SPP, offering new alternatives for encapsulation of bioactive compounds. | en_US |
dc.description.sponsorship | TEAGASC | |
dc.language.iso | en | en_US |
dc.publisher | Elsevier BV | en_US |
dc.relation.ispartofseries | Carbohydrate Polymers;vol 295 | |
dc.rights | © 2022 Elsevier Ltd. All rights reserved. | |
dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | * |
dc.rights.uri | https://www.elsevier.com/tdm/userlicense/1.0/ | |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.subject | Encapsulation | en_US |
dc.subject | Turbidity | en_US |
dc.subject | Plant protein | en_US |
dc.subject | Complexes | en_US |
dc.subject | Thermodynamic parameters | en_US |
dc.title | The type of gum arabic affects interactions with soluble pea protein in complex coacervation | en_US |
dc.type | Article | en_US |
dc.embargo.terms | 2023-07-11 | en_US |
dc.identifier.doi | https://doi.org/10.1016/j.carbpol.2022.119851 | |
dc.identifier.pii | S0144861722007561 | |
dc.contributor.sponsor | Marie Skłodowska-Curie | en_US |
dc.contributor.sponsor | Science Foundation Ireland | en_US |
dc.contributor.sponsor | Department of Agriculture, Food and Marine | en_US |
dc.contributor.sponsor | European Union | en_US |
dc.contributor.sponsorGrantNumber | 754380 | en_US |
dc.contributor.sponsorGrantNumber | 16/RC/3835) | en_US |
dc.contributor.sponsorGrantNumber | 872019 ENCAP4HEALTH | en_US |
dc.source.volume | 295 | |
dc.source.beginpage | 119851 | |
dc.source.journaltitle | Carbohydrate Polymers |