Date of Award

2014

Publisher

North Dakota State University

Document Type

Thesis

Degree Awarded

Master of Science (MS)

Program

Cereal Science

Department

Plant Sciences

College

Agriculture, Food Systems and Natural Resources

Faculty Advisor

Thavarajah, Pushparajah

Description

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.

Rights

NDSU policy 190.6.2

Rights Link

https://www.ndsu.edu/fileadmin/policy/190.pdf

Handle Identifier

https://hdl.handle.net/10365/27345

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