Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior

Encapsulation of bioactive ingredient and production of nano carriers in order to food enrichment and production of functional food is one of the applications of nano technology in food science and pharmaceutical. Nano carriers are produced using biopolymers (proteins and polysaccharids) or lipid based materials. In this research, production and characterization of pectin-casein nanocomplexes as a potential nanocarrier were investigated by Fourier Transform Infrared Spectroscopy (FTIR) and measurement of particle size and distribution. FTIR results showed electrostatic interactions between pectin and casein. Transmission Electron Microscopy, zeta potential and particle size showed stable dispersion with 86 nm at pH = 1.4, casein %1 and pectin 0.45. Nanocomplex solutions compared to pure pectin and sodium caseinate solutions have higher shear stress and viscosity in constant shear rate and rheological behavior of biopolymer solutions were altered from Newtonian to non Newtonian in complexes includes casein and pectin.