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dc.contributor.authorComunian, Talita A.
dc.contributor.authorArchut, Artwin
dc.contributor.authorGomez-Mascaraque, Laura G.
dc.contributor.authorBrodkorb, Andre
dc.contributor.authorDrusch, Stephan
dc.date.accessioned2022-08-03T12:17:47Z
dc.date.available2022-08-03T12:17:47Z
dc.date.issued2022-11
dc.identifier.citationComunian 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.2022.119851en_US
dc.identifier.issn0144-8617
dc.identifier.urihttp://hdl.handle.net/11019/2812
dc.descriptionpeer-revieweden_US
dc.description.abstractComplex 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.sponsorshipTEAGASC
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesCarbohydrate Polymers;vol 295
dc.rights© 2022 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectEncapsulationen_US
dc.subjectTurbidityen_US
dc.subjectPlant proteinen_US
dc.subjectComplexesen_US
dc.subjectThermodynamic parametersen_US
dc.titleThe type of gum arabic affects interactions with soluble pea protein in complex coacervationen_US
dc.typeArticleen_US
dc.embargo.terms2023-07-11en_US
dc.identifier.doihttps://doi.org/10.1016/j.carbpol.2022.119851
dc.identifier.piiS0144861722007561
dc.contributor.sponsorMarie Skłodowska-Curieen_US
dc.contributor.sponsorScience Foundation Irelanden_US
dc.contributor.sponsorDepartment of Agriculture, Food and Marineen_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorGrantNumber754380en_US
dc.contributor.sponsorGrantNumber16/RC/3835)en_US
dc.contributor.sponsorGrantNumber872019 ENCAP4HEALTHen_US
dc.source.volume295
dc.source.beginpage119851
dc.source.journaltitleCarbohydrate Polymers


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