Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium

Sara Ghorbani Gorji, Elham Ghorbani Gorji, Mohammad Amin Mohammadifar

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The formation of electrostatic complexes between sodium caseinate and gum tragacanth (Astragalus gossypinus, A.g) as a function of pH (7.00-2.50), the biopolymer mixing ratio and the total biopolymer concentration was studied by spectrophotometric and light scattering measurements.This multi-methodological approach allowed us to demonstrate the critical structure-forming pHs associated with the formation of soluble and insoluble complexes for the sodium caseinate/A.g mixture. The phase transition of sodium caseinate/A.g complexed/coacervated system was explained by monitoring the absorbance profiles as a function of time.Particle size measurements revealed a progressive decrease in the complex/aggregate size while lowering the pH until reaching a minimum (pH 4) at which nanoparticles (70 nm) formed.As the mixing ratio of protein to polysaccharide increased from 1:1 to 3:1, the critical pHs shifted towards higher pH values. Conversely, for a constant mixing ratio, higher levels of total concentration resulted in an increase in the maximum turbidity but had no meaningful effect on pHC (similar to 5.89) and pH(Phi 1) (similar to 4.00). (C) 2012 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Hydrocolloids
Volume34
Issue number1
Pages (from-to)161-168
Number of pages8
ISSN0268-005X
DOIs
Publication statusPublished - 2014
Externally publishedYes

Keywords

  • Food Science
  • Chemical Engineering (all)
  • Chemistry (all)
  • Complex coacervation
  • Gum tragacanth
  • Particle size measurements
  • Protein/polysaccharide interaction
  • Sodium caseinate
  • CHEMISTRY,
  • FOOD
  • PROTEIN-POLYSACCHARIDE INTERACTIONS
  • DYNAMIC LIGHT-SCATTERING
  • SODIUM CASEINATE
  • BETA-LACTOGLOBULIN
  • WHEY PROTEINS
  • ASTRAGALUS-GOSSYPINUS
  • PHASE-SEPARATION
  • SOLUBLE PART
  • ACACIA GUM
  • STABILITY
  • Dicotyledones Angiospermae Spermatophyta Plantae (Angiosperms, Dicots, Plants, Spermatophytes, Vascular Plants) - Leguminosae [26260] Astragalus gossypinus species
  • gum tragacanth 9000-65-1 food additive
  • sodium caseinate food additive
  • 10068, Biochemistry studies - Carbohydrates
  • 13202, Nutrition - General studies, nutritional status and methods
  • 13502, Food technology - General and methods
  • light scattering laboratory techniques, spectrum analysis techniques
  • spectrophotometry laboratory techniques, spectrum analysis techniques
  • Foods
  • Methods and Techniques

Fingerprint Dive into the research topics of 'Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium'. Together they form a unique fingerprint.

Cite this