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    Interaction between ovalbumin and pectin and coacervate characterization

    Year: 2021

    Journal: Colloid Polym. Sci., Volume 299, JUN, page 943–953

    Authors: Zhang, Hui-Hui; Huang, Guo-Qing; Geng, Xin; Teng, Jing; Xiao, Jun-Xia

    Organizations: Major Fundamental Research Project of Shandong Province [ZR2018ZC0945]; Key R&D Project (Medical Foods) of Shandong Province, China [2018YYSP013]

    Keywords: Ovalbumin; Pectin; Complex coacervation; Electrostatic interaction

    The interaction between ovalbumin (OVA) and high methoxyl pectin (PEC) was explored according to turbidity and coacervate yield measurements. Coacervation could occur between the two polyelectrolytes in pHs ranging from 2.5 to 4.0 and peaked in pH 2.5. The presence of NaCl suppressed the interaction, and their mass ratio determined the solubility of resultant coacervates. The association between OVA and PEC was highly temperature dependent and hydrophobic interaction played an important role in their complexation. Atomic force microscope observation revealed that serious aggregation occurred to the coacervates separated in pH 2.5, and circular dichroism analysis indicated that coacervation with PEC induced structural changes in OVA, which was positively related to the degree of coacervation. Thermogravimetry analysis demonstrated increased thermal stability of OVA in the coacervates, and quartz crystal microbalance analysis confirmed that the association between OVA and PEC was pH dependent and a rigid layer could be formed between them.
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