Factors Influencing the Formation of Zein and Gum Arabic Complex Coacervates

Abstract

Complex Coacervates are mixtures of biopolymers such as proteins and polysaccharides. The objectives of this research were to (1) determine the optimum biopolymer ratio and pH for the formation of Zein protein and gum arabic complex coacervates, (2) determine the stability of Zein: GA coacervates as an emulsifier using flax oil, Transglutaminase (Tgase), Tween 80, and Span 80 (surfactants), and (3) determine optimum temperature for the stability of formed Zein: GA complex coacervates. The optimum ratio, pH and temperature were determined using turbidimetric and Zeta (ζ) potential analysis. Analysis confirmed the formation of stable Zein: GA coacervates at ratio 2:1, at pH 4.5 ± 0.05 and most stable at temperature 25 ± 2 °C. Zeta (ζ) potential analysis also confirmed the formation of stable emulsion using Zein: GA coacervates at 5% Tgase and 25% Span 80. Therefore, Zein: GA complex coacervates could be used as an emulsifier in food industry.