Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 9, Issue 1 - Serial Number 23, April 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i1.22976

Authors

Sajedeh Bahrani^{* 1}; Babak Ghanbarzadeh¹; Hamed Hamishekar²; Mahood Sowti Khiabani¹

¹University of Tabriz

²Tabriz University of Medical Sciences

Abstract

Encapsulation of bioactive ingredient and production of nano carriers in order to food enrichment and production of functional food is one of the applications of nano technology in food science and pharmaceutical. Nano carriers are produced using biopolymers (proteins and polysaccharids) or lipid based materials. In this research, production and characterization of pectin-casein nanocomplexes as a potential nanocarrier were investigated by Fourier Transform Infrared Spectroscopy (FTIR) and measurement of particle size and distribution. FTIR results showed electrostatic interactions between pectin and casein. Transmission Electron Microscopy, zeta potential and particle size showed stable dispersion with 86 nm at pH = 1.4, casein %1 and pectin 0.45. Nanocomplex solutions compared to pure pectin and sodium caseinate solutions have higher shear stress and viscosity in constant shear rate and rheological behavior of biopolymer solutions were altered from Newtonian to non Newtonian in complexes includes casein and pectin.

Keywords

Casein- pectin nanocomplex; FTIR; Zeta potential; Particle size; TEM and steady rheology

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