Obtaining process of interpolymeric complexes from lactalbumin, xanthan gum and pectin

• Autor(a) principal: Zuvanov,Virginia Coimbra
• Data de Publicação: 2014
• Outros Autores: Garcia-rojas,Edwin Elard, Souza,Clitor Júnior Fernandes de, Gulão,Eliana da Silva, Pereira,Luciano José Barreto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000300005
• topic: Optimization; Whey protein; Xanthan gum; Pectin

In this work, the optimization process of interpolymeric complexes formation between lactalbumin and the polysaccharides xanthan gum and pectin was studied in order to define the optimum conditions for the complexes formation. For the experimental design, response surface methodology (RSM) for three independent variables was used. The optimum conditions for the complexes formation between lactalbumin and xanthan gum were: pH 6.6, NaCl concentration of 0.6 mol/L and xanthan gum concentration 0.083% w/v. And for the complexes formed between pectin and lactalbumin the conditions were: pH 6.6, NaCl concentration of 0.25 mol/L and pectin concentration of 0.113% w/v. The best fitted model for the experimental data was that corresponding to the complex xanthan gum-lactalbumin, whose coefficient of determination (R²) was 0.97.