The impact of pH and biopolymer ratio on the complex coacervation ofSpirulina platensisprotein concentrate with chitosan

Spirulina platensisis one of the most significant multicellular blue-greenCyanobacteriummicroalgae with a high protein content. The complex coacervation as an encapsulation technique allows the formation of proteins with improved functional properties and thermal stability. In this study, the effects of pH andSpirulina platensisprotein concentrate (SPPC)-chitosan ratio on complex coacervation formation were examined in terms of zeta-potential, turbidity, visual observation and microscopic images. Based on the results, the strongest interaction between SPPC and chitosan occurred at pH of 5.5 and SPPC-chitosan ratio of 7.5:1 with a precipitation in the test tubes. Stable dispersions were obtained at a pH range of 2-4 for the SPPC-chitosan ratio of 7.5:1 inhibiting the precipitation which occurs at individual SPPC solutions at this pH range. Characteristic organic groups in the individual SPPC and chitosan solutions as well as the SPPC-chitosan coacervate formed at the optimal conditions were identified by using Fourier Transform Infrared (FT-IR) spectroscopy technique. Furthermore, thermal stability of the individual SPPC and chitosan solutions and the SPPC-chitosan coacervates were investigated using differential scanning calorimetry (DSC). The glass transition temperature and enthalpy were 209.5 degrees C and - 3.414 W/g for the complex coacervates and 180.5 degrees C and - 0.877 W/g for SPPC. It means that complex coacervation provided more thermally-stable SPPC in chitosan-SPPC coacervate than that of the individual SPPC. Our results might have important implications for the utilization ofSpirulina platensisproteins especially for acidic beverage applications.

Automated summary

Through experimental studies, optimal parameters for complex coacervation formation were identified under specific pH conditions and SPPC-chitosan ratio, revealing improved stability and thermal properties. These findings have important implications for the application of Spirulina platensis proteins in acidic beverages.