The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan

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dc.contributor.authorYücetepe, Aysun
dc.contributor.authorYavuz Düzgün, Merve
dc.contributor.authorŞensu, Eda
dc.contributor.authorBildik, Fatih
dc.contributor.authorDemircan, Evren
dc.contributor.authorÖzçelik, Beraat
dc.date.accessioned2021-02-05T07:36:05Z
dc.date.available2021-02-05T07:36:05Z
dc.date.issued2021
dc.departmentMühendislik Fakültesi
dc.descriptionYücetepe, Aysun ( Aksaray, Yazar )
dc.description.abstractSpirulina platensis is one of the most significant multicellular blue-green Cyanobacterium microalgae with a high protein content. The complex coacervation as an encapsulation technique allows the formation of proteins with improved functional properties and thermal stability. In this study, the effects of pH and Spirulina platensis protein concentrate (SPPC)—chitosan ratio on complex coacervation formation were examined in terms of ?-potential, turbidity, visual observation and microscopic images. Based on the results, the strongest interaction between SPPC and chitosan occurred at pH of 5.5 and SPPC—chitosan ratio of 7.5:1 with a precipitation in the test tubes. Stable dispersions were obtained at a pH range of 2–4 for the SPPC—chitosan ratio of 7.5:1 inhibiting the precipitation which occurs at individual SPPC solutions at this pH range. Characteristic organic groups in the individual SPPC and chitosan solutions as well as the SPPC—chitosan coacervate formed at the optimal conditions were identified by using Fourier Transform Infrared (FT-IR) spectroscopy technique. Furthermore, thermal stability of the individual SPPC and chitosan solutions and the SPPC—chitosan coacervates were investigated using differential scanning calorimetry (DSC). The glass transition temperature and enthalpy were 209.5 °C and ? 3.414 W/g for the complex coacervates and 180.5 °C and ? 0.877 W/g for SPPC. It means that complex coacervation provided more thermally-stable SPPC in chitosan—SPPC coacervate than that of the individual SPPC. Our results might have important implications for the utilization of Spirulina platensis proteins especially for acidic beverage applications.
dc.identifier.doi10.1007/s13197-020-04636-7
dc.identifier.endpage-en_US
dc.identifier.issn0022-1155
dc.identifier.issue-en_US
dc.identifier.pmid33746255
dc.identifier.scopusqualityQ1
dc.identifier.startpage-en_US
dc.identifier.urihttps:/dx.doi.org/10.1007/s13197-020-04636-7
dc.identifier.urihttps://hdl.handle.net/20.500.12451/7732
dc.identifier.volume-en_US
dc.identifier.wosWOS:000558911500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectAlgal Protein Concentrate
dc.subjectChitosan
dc.subjectComplex Coacervation
dc.subjectSpirulina Platensis
dc.titleThe impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan
dc.typeArticle

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