Characterization of complex coacervates prepared by gelatin and sodium carboxymethyl cellulose

• 1、School of Food Science and Technology,Jiangnan University, Wuxi, Jiangsu 214122

Abstract：The aim of this study was to select the sodium carboxymethyl cellulose (CMC) for the gelatin/CMC complexes. The complexion mechanism of gelatin and carboxymethyl cellulose and their coacervates formation process were studied as a function of pH and protein to polysaccharide mixing ratio (w/w). Four kinds of CMC(FL9,FM9,FH9 and FVH9) with different viscosity were chosen and different mixing ratio of 7:1, 9:1, 11:1 (gelatin/CMC, w/w), were studied to evaluate their individual coacervates transition pattern for zeta potential, turbidity, morphology, size distribution and coacervates yield. The interficial properties including emulsion property and interfacial tension, encapsulation capability of four kinds of gelatin/CMC complex coacervates were investigated. Coacervates with better morphology, good size distribution and highest yield were observed with gelatin/CMC at mixing ratio of 9:1 and pH 4.40. The evaluation of interfacial properties showed that gelatin/FL9 experienced a higher emulsion activity and a lower interfacial tension than the others complexes, indicating that gelatin/FL9 has a better encapsulation capability. The encapsulation of cinnamon aldehyde based on the complexes of gelatin/CMC showed that gelatin/FL9 experienced a nice spherical shape and uniform particle size, while the encapsulation yield and efficiency were 87.56% and 93.03%, respectively.

Keywords： Complex coacervation CMC coacervates interfacial properties encapsulation capability