Raspberry seed oil encapsulation by complex coacervation of heteroprotein

In this study, the encapsulation of raspberry seed oil (RSO) which has a high amount of Omega 3 and 6 fatty acids by heteroprotein complexes between the pea protein isolate (PPI) and Lactoferrin (LF) was investigated. In the first part of the thesis, main goal was increasing the solubility of the pea protein isolate (PPI). The solubility of the pea protein isolate was increased by enzyme hydrolysis. For this purpose, different amounts of enzymes and different hydrolysis times were used for the hydrolysis. Hydrolysis times were chosen for 5,10,15,30 and 60 minutes. The enzyme/substrate ratios were chosen as 1:250 (HPPI250), 1:1000 (HPPI1000), 1:2000 (HPPI2000), 1:3000 (HPPI3000) and 1:4000 (HPPI4000). In the second part of the thesis, the formation of complex coacervate was examined between two oppositely charged globular proteins, lactoferrin and hydrolyzed pea protein isolate. The effect of biopolymer ratio, pH, ionic strength and temperature on complex formation was investigated. Optimum emulsion model was prepared with 10% oil (wt%) and 1% protein (wt%). In the third part of this thesis, emulsions were freeze dried to evaluate encapsulation efficiency, moisture content and color properties. The results revealed that the hydrolyzed of pea protein isolate with enzyme cause a significant increase effect on solubility. It was decided that the different amounts of enzymes and different hydrolysis times were used for the hydrolysis significantly affect the degree of hydrolysis. Capsules produced at optimized conditions with RSO were evaluated for their properties and it was found that heteroprotein coacervates can be used to encapsulate omega-rich oil. Key Words: Lactoferrin, Pea Protein Isolate, Raspberry Seed Oil, Complex Coacervation, Encapsulation