SummaryIn this work, the optimization process of interpolymeric complexes formation between lactalbumin and the polysaccharides xanthan gum and pectin was studied in order to defi ne the optimum conditions for the complexes formation. For the experimental design, response surface methodology (RSM) for three independent variables was used. The optimum conditions for the complexes formation between lactalbumin and xanthan gum were: pH 6.6, NaCl concentration of 0.6 mol/L and xanthan gum concentration 0.083% w/v. And for the complexes formed between pectin and lactalbumin the conditions were: pH 6.6, NaCl concentration of 0.25 mol/L and pectin concentration of 0.113% w/v. The best fi tted model for the experimental data was that corresponding to the complex xanthan gum-lactalbumin, whose coeffi cient of determination (R²) was 0.97.
Key words:Optimization; Whey protein; Xanthan gum; Pectin.
ResumoNeste trabalho, a otimização do processo de formação de complexos interpoliméricos entre lactoalbumina e os polissacarídeos goma xantana e pectina foi estudada a fi m de defi nir as condições ótimas para a formação dos complexos. Para o planejamento experimental foi utilizada a metodologia de superfície de resposta (MSR) para três variáveis independentes. As condições ótimas para a formação dos complexos entre lactoalbumina e goma xantana foi: pH 6,6, concentração de NaCl de 0,6 mol/L e concentração de goma xantana 0,083% m/v. E para os complexos formados entre lactoalbumina e pectina foram: pH 6,6, concentração de NaCl 0,25 mol/L e concentração de pectina, 0,113% m/v. O modelo matemático que melhor se ajustou aos dados experimentais foi o correspondente ao complexo goma xantana-lactalbumina, cujo coefi ciente de determinação (R²) foi de 0,97.
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