Estudo das Interações dos Sistemas Formados por Lipoproteínas da Gema de Ovo e Polissacarídeos

Abstract

The food industry has been confronted at every turn with new national and international trends in the area of production and product innovation. This study sought to evaluate the solubility, emulsifying properties, and formation of polysaccharide coacervates of systems containing lipoproteins the egg yolk. To evaluate the solubility sought to develop a mathematical model of the polynomial system containing lipoproteins of egg yolk and xanthan gum at different temperatures, pHs and concentrations of polymer and NaCl. According to data from a lower solubility of proteins can be observed in the system where the pH is more acidic. An increase in the soluble proteins from egg yolk can also be observed at high concentrations of xanthan gum associated with increased salt concentration. From the results of solubility studied the influence of pH, temperature and concentration of polysaccharide in the formation of complex coacervates of lipoproteins from egg yolk. From the results of solubility studied the influence of pH, temperature and concentration of polysaccharide in the formation of complex coacervates of lipoproteins from egg yolk. The modeling of turbidity data showed that for all polymers in pH was significant in the formation of coacervates and that the morphology of encapsulated formed by coacervation was directly linked to the type of polymer used and its degree of interaction. The emulsifying properties of lipoproteins from egg yolk were evaluated with the combination of four anionic polysaccharides (xanthan gum, pectin, CMC and carrageenan) and three vegetable oils (sunflower, canola and palm oil). The highest concentrations of egg yolk and the lower the polymer showed the best emulsifying activity and consequently the diameter of the droplets was also influenced by polymer concentration, because higher concentrations of polymer interfered in the process of homogenization to provide larger diameter droplets.