NOHUT PROTEİNİ İZOLATI VE PEKTİNİN KOMPLEKS KOASERVASYONU: BİYOPOLİMER ORANI VE pH’NIN ETKİSİ

Abstract

Kompleks koaservasyon, farmasötik, gıda, tarım ve tekstil endüstrilerinde yaygın olarak kullanılan, oldukça destekleyici bir kapsülleme tekniğidir. Bu çalışmada, nohut protein izolatı (NPİ) ve pektin (PK) arasındaki kompleksleşme üzerinde biyopolimer oranı ve pH'ın etkisi zeta potansiyeli, bulanıklık ölçümü ve görsel gözlemler kullanılarak araştırılmıştır. Pektin, pH 2-9 arasında negatif yük profili göstermiştir. Nohut protein izolatının izoelektrik noktası 4.5 (pI) olarak bulunmuştur. Çözülebilir kompleksler pH’ları NPİ’nin izoelektirik noktasının pozitif, pektininin de negatif yük taşıdığı sistemde oluşmuştur. Kompleks koaservat oluşumunun 4:1(NPİ:PK) biyopolimer oranı ile pH 3.1'de gerçekleştiği gözlemlenmiştir. Bulanıklık ve görsel görünüm, NPİ-PK koaservatlarında daha büyük agregatların oluştuğunu ortaya koymuştur. Bulunan sonuçlar fonksiyonel gıdalar ve biyomalzemelerde kullanım için pH'ya duyarlı biyopolimer taşıyıcıların geliştirilmesine yardımcı olabilir.

Keywords

• nohut proteini izolatı
• pektin
• kompleks koaservasyon
• zeta potansiyeli

COMPLEX COACERVATION OF CHICKPEA PROTEIN ISOLATE AND PECTIN: EFFECT OF BIOPOLYMER RATIO AND pH

Abstract

Complex coacervation is an up-and-coming encapsulation technique widely working in the medicinal, food, agriculture, and textile industries. This study investigated the effect of biopolymer ratio and pH on the complexation between chickpea protein isolate (CPI) and pectin (PC) through zeta potential, turbidity measurement, and visual observations. Pectin showed a negative charge profile between pH 2-9. The isoelectric point of the chickpea protein isolate was found as 4.5 (pI). Soluble complexes were formed in the system with pHs below the pI of CPI with positive charges, whereas PC had negative ones. Complex coacervates formed at pH 3.1 with a 4:1(CPI: PC) biopolymer ratio. The turbidity and visual appearance revealed that larger aggregates were formed in CPI-PC coacervates. The findings could help in the development of pH-sensitive biopolymer carriers for use in functional foods and biomaterials.

Keywords

• chickpea protein
• pectin
• complex coacervation
• zeta potential

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