Rheological and structural properties of complex coacervates of Amaranthus hypochondriacus protein-citrus pectin

Complex coacervates were formed by electrostatic interaction between amaranth protein isolated (API) and citrus pectin (CP), at int mpe ad n s lo s di t different API:CP weight ratio (3:1, 5:1, and 7: 1) and pH values (3.5 and 4.5). Physicochemical, rheological, and microstructural properties of the coacervates wre explored. FTIR spectrum of the coacervates showed canges in the peaks at 1636 and 1153 (B odegradation mod ling of sludge bioreactors of total petroleum hydrocarbons weathering in soil cm-1 compared to the spectrum of API and CP, confirming complex coacervates formation. A fine, structured and compact nd d ) structure was observed in the coacervates made at pH 3.5; in contrast, a matrix composed of relatively large aggregates was observed for the coacervates created t pH 4.5. Coacervates particle size increased as the pH and API:CP weight ratio increased, S.A. Medina-Moreno S Huerta-Ochoa, C.A. Lucho-Constantino, L. Aguilera-Vazquez, A. Jimenez-with the hydrodynamic diameter (Dh) ranging from 1043 +/- 39 to 2670 +/- 30 nm. The apparent viscosity of the coacervates Gonzalez y M Gutierrez-Rojas increased as the API:CP weight ratio increased and pH decreased. All the variations of complex coacervates presented higher 25 C ecimiento obrevivencia y d ptacion de Bifidoba terium i fanti a ndi iones a idas values of storage modulus (G') than loss modulus values (G"), suggesting a predominantly elastic rheological conduct. The knowledge generated could cntribute to the implementation of the sudied cocervates in indusrial food processing. (Growth, survival and adaptation of Bifidobacterium infantis to ac dic conditions)