Formation and characterization of polyelectrolyte complexes containing pectin and zein.
Year: 2016
Type: article
Abstract: The formation of pectin-zein polyelectrolyte complexes was investigated, with emphasis on the effect of pectin type and zein concentration. The pectin-zein complexes were formed by mixing pectin solution with zein solution at pH 4, where zein and pectin had opposite charges. The formation of the complexes was evidenced by an increased turbidity, a slight decrease of negative charges, and an aggregation of polymers, as observed by digital images, microscopic images, and scanning electron micrographs. Fourier transform infrared spectra suggested the possibility of weak physical interaction between pectin and zein. The pectin-zein complexes demonstrated better oil/water interfacial tension lowering properties than pectin alone. The results suggest that these pectin-zein complexes could be used to improve the physical properties and stability of emulsions. Also, pectin and zein showed to be promising materials, thus extending the range of applications of these natural polymers.
Institution: Silpakorn University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2285899592