Complexation of β-lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency.

ABSTRACT: Heat treatment is widely used in food industry. Proteins and polysaccharides as important natural polymers in food, under heat treatment, the interactions between them could mediate the conformation and functional properties of proteins. Thermally induced β-lactoglobulin-gum arabic complexes (β-Lg-GA) were fabricated, and the effect of heat treatment on physicochemical properties of the complexes was systematically investigated. The average particle size of β-Lg-GA complexes decreased with temperature increased, at 85°C, a smaller size of 273 nm was obtained. A saturated adsorption of GA was found when mass ratio of β-Lg/GA was <1:2. At pH = 4.2-7.0, electrostatic attraction between β-Lg and GA was low and a fairly constant turbidity was observed, the formed composite particles had good st

SUBMITTER: Cao M 

PROVIDER: S-EPMC7958567 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature