Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes
Journal article
Zhang, Zijia, Wang, Bo, Holden, Greg, Chen, Jie and Adhikari, Benu P.. (2023). Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes. Future Foods. 7, p. Article 100239. https://doi.org/10.1016/j.fufo.2023.100239
Authors | Zhang, Zijia, Wang, Bo, Holden, Greg, Chen, Jie and Adhikari, Benu P. |
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Abstract | Two stage complexation processes, i.e., covalent conjugation followed by complex coacervation processes were used to improve functional properties of Spirulina protein. Conjugates of Spirulina protein concentrate (SPC)-maltodextrin (MD) were produced via wet-route Maillard reaction and they were coacervated with carrageenan (CG). The complex coacervates of mixture of unconjugated SPC and MD with CG was used as benchmark. (SPC-MD conjugate)-CG coacervate and (SPC-MD mixture)-CG coacervate were used as shell material to encapsulate oxidation sensitive canola oil. The optimum conditions for the complex coacervation were found at pH 3.0 and ratio of conjugate- or mixture-to-CG ratio of 24:1 (w/w). Spray-dried microcapsules of canola oil produced using (SPC-MD conjugate)-CG coacervates exhibited lower surface oil content (1.52%), higher encapsulation efficiency (92.5%), and smaller particle size (D50=7.66 µm) compared to those produced using mixture-based coacervates as shell materials. The microcapsules produced using conjugate-based coacervates as shell material showed improved oxidative stability. These findings suggests that the Maillard reaction induced conjugate of SPC and its complex coacervates can be promising encapsulating shell materials for oxidation sensitive oils. |
Keywords | spirulina protein concentrate; maltodextrin; carrageenan; Maillard reaction; complex coacervation; microencapsulation |
Year | 2023 |
Journal | Future Foods |
Journal citation | 7, p. Article 100239 |
Publisher | Elsevier B.V. |
ISSN | 2666-8335 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.fufo.2023.100239 |
Scopus EID | 2-s2.0-85161695236 |
Open access | Published as ‘gold’ (paid) open access |
Page range | 1-11 |
Publisher's version | License File Access Level Open |
Output status | Published |
Publication dates | |
Online | 03 Jun 2023 |
Publication process dates | |
Accepted | 02 Jun 2023 |
Deposited | 19 Nov 2023 |
https://acuresearchbank.acu.edu.au/item/8zz52/improving-functional-properties-of-spirulina-protein-by-covalent-conjugation-followed-by-complex-coacervation-processes
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Publisher's version
OA_Zhang_2023_Improving_functional_properties_of_Spirulina_protein.pdf | |
License: CC BY-NC-ND 4.0 | |
File access level: Open |
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