The effect of conformational transition of gelatin-polysaccharide polyelectrolyte complex on its functional properties

Authors

  • Tomáš Valenta Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlí­n
  • Barbora Lapčí­ková Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlí­n
  • Lubomí­r Lapčí­k Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlí­n
  • Peng Li Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlí­n

DOI:

https://doi.org/10.5219/728

Keywords:

biopolyelectrolyte complex, conformational transition, flow parameter, gelatin-polysaccharide blend, hydrocolloid

Abstract

The blends of gelatin and shear-thinning hydrocolloids (guar gum, kappa-carrageenan and xanthan gum) were examined to determine the effect of the conformational change on the functional properties of the solutions. The polyelectrolyte complexes of 0.5% gelatin/0.5% polysaccharide in 70 mM KCl or 70 mM NaCl were investigated by the laboratory rheometer and conductivity meter in the temperature range 25 - 45 °C. The rheological data were fitted by the power-law and Herschel-Bulkley model to obtain the flow parameters. The functional properties of the samples were substantially affected by the conformational change of the polysaccharide, as well as by the type of the hydrocolloid and salt solution. There was an evident change of viscosity and conductivity of the solutions upon heating, corresponding to the helix-coil transition of the polysaccharide at temperature about 35 °C. The type of the salt solvent had an effect on the gelation properties of the samples. Gelatin/kappa-carrageenan blend in NaCl provided a gel of high consistency at ambient temperature (20 - 25 °C), whereas the blend in KCl did not gel in the studied temperature range. The potential stability of the blends was determined by zeta-potential analysis. The low values of ζ-potential indicate that the gelatin/polysaccharide blends are electrically unstable systems which tend to coagulate. The mixtures of gelatin/polysaccharide electrostatic complexes may have a great potential in many food applications.

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Published

2017-10-27

How to Cite

Valenta, T. ., Lapčí­ková, B. ., Lapčí­k, L. ., & Li, P. . (2017). The effect of conformational transition of gelatin-polysaccharide polyelectrolyte complex on its functional properties. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 587–596. https://doi.org/10.5219/728