Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin

Abstract

The complexation mechanism of zedo gum and cress seed gum as nutraceutical polysaccharides with gelatin (type-A and type-B) was investigated as a function of pH, Protein to polysaccharide mixing ratio and ionic strength. Turbidity measurements were performed to achieve optimum reaction conditions. Furthermore, Zeta potential measurements along with measuring complex coacervation yield were carried out to support the turbidity results. The state diagrams representing complex coacervation formation limits were obtained for each system. FTIR analysis was performed on resulted complex coacervates which confirmed the molecular interactions between each gum and gelatin. Also, the coacervate phase of the suspensions showed shear-thinning behavior according to steady-state flows and represented higher values of storage moduli at lower frequencies in frequency sweep measurements. All systems which are assessed in this study have the potential to form particles, however, the one containing gelatin type-A had better performance in terms of pH stability.

Keywords: Complex Coacervation; Cress seed gum; Gelatin; Rheology; Turbidity; Zedo gum.