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Cui X, Yu F, Xue Y, Zhang T, Ji L, Wang Y, Xue C. Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ-Carrageenan. J Food Sci 2018; 83:2176-2182. [PMID: 30059140 DOI: 10.1111/1750-3841.14099] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 12/28/2017] [Accepted: 02/06/2018] [Indexed: 01/01/2023]
Abstract
In order to widen the application of Alaska Pollock salt-soluble protein and improve the properties of κ-carrageenan (KC), we evaluated whether the electrostatic interaction between KC and hydrolyzed protein (HP) improved the solubility of salt-soluble proteins and assessed acid hydrolysis-induced changes in the viscosity of KC. Moreover, we determined the effects of pH, KC, and HP mixing weight ratio (R, from 1:8 to 8:1) on the properties of mixtures. ζ-Potential results demonstrated that there were electrostatic interactions between KC and HP. Results of solution transmission and precipitation diagram analysis demonstrated that increasing the ratio of KC in KC-HP mixtures expanded the pH range of HP water solubility and prevented HP from precipitating, even at pH values around the pI. The highest viscosity of the solution measured by rheology analysis occurred at pH 3.5, and the ratio of KC:HP (R) was 1:1. These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods; moreover, KC-HPs have a potential application as thickeners in acid condition. PRACTICAL APPLICATION These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods and that KC-HP may have applications as a new acid thickener.
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Affiliation(s)
- Xiao Cui
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Fanqianhui Yu
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yong Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Tao Zhang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Lei Ji
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yuming Wang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Changhu Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
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52
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Abid Y, Joulak I, Ben Amara C, Casillo A, Attia H, Gharsallaoui A, Azabou S. Study of interactions between anionic exopolysaccharides produced by newly isolated probiotic bacteria and sodium caseinate. Colloids Surf B Biointerfaces 2018; 167:516-523. [DOI: 10.1016/j.colsurfb.2018.04.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 04/07/2018] [Accepted: 04/24/2018] [Indexed: 01/26/2023]
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53
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54
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Li Y, Zhang X, Zhao Y, Ding J, Lin S. Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties. Food Res Int 2018; 107:596-604. [DOI: 10.1016/j.foodres.2018.02.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 01/30/2018] [Accepted: 02/21/2018] [Indexed: 10/17/2022]
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55
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Liu J, Shim YY, Tse TJ, Wang Y, Reaney MJ. Flaxseed gum a versatile natural hydrocolloid for food and non-food applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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56
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Santos MB, da Costa NR, Garcia-Rojas EE. Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients. Compr Rev Food Sci Food Saf 2018; 17:792-805. [DOI: 10.1111/1541-4337.12350] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/08/2018] [Accepted: 03/09/2018] [Indexed: 12/19/2022]
Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Naiara Rocha da Costa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA); Univ. Federal Fluminense (UFF); Av. dos Trabalhadores, 420, Volta Redonda/RJ 27255-125 Brazil
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57
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Eghbal N, Choudhary R. Complex coacervation: Encapsulation and controlled release of active agents in food systems. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.036] [Citation(s) in RCA: 132] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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58
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Ghorbani Gorji E, Waheed A, Ludwig R, Toca-Herrera JL, Schleining G, Ghorbani Gorji S. Complex Coacervation of Milk Proteins with Sodium Alginate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3210-3220. [PMID: 29489360 DOI: 10.1021/acs.jafc.7b03915] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Beta-lactoglobulin (BLG) and bovine serum albumin (BSA) coacervate formation with sodium alginate (ALG) was investigated by turbidimetric analysis, zeta potential, particle size, viscosity, transmission electron microscopy (TEM) and isothermal titration calorimetric (ITC) measurements as a function of pH (1.0-7.0) and protein/alginate mixing ratio (1:1, 1.5:1, 2:1, 1:0, and 0:1 wt.). Critical pH values of phase transitions for BSA-ALG complexes (pHC, pHφ1, and pHφφ2) representing the formation of soluble and insoluble complexes of a protein-ALG mixture (2:1) at pH 4.8, 4.2, and 1.8, respectively. In the case of BLG-ALG, critical pH values (pHC, pHφ1, and pHφ2) were found to be 4.8, 4.2, and 1.6, respectively. The pHopt values, expressed by the highest optical density, were pH 2.8 for BSA-ALG and 2.4 for BLG-ALG. TEM and zeta-potential results showed that maximum coacervate formation occurred at pH 4.2 for both protein-polysaccharide solutions. The interaction between BLG-ALG and BSA-ALG was spontaneously exothermic at pH 4.2 according to ITC measurements. The findings of this study provide insights to a thorough understanding about the nature of interactions between milk proteins and ALG and formulate new applications for food, pharmaceutical, nutraceutical, and cosmetics applications.
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Affiliation(s)
- Elham Ghorbani Gorji
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - Abdul Waheed
- Faculty of Agriculture , University of Hohenheim , 70599 Stuttgart , Germany
| | - Roland Ludwig
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - José Luis Toca-Herrera
- Institute for Biophysics, Department of Nanobiotechnology , University of Natural Resources and Life Sciences Vienna (BOKU) , Muthgasse 11 , A-1190 Vienna , Austria
| | - Gerhard Schleining
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - Sara Ghorbani Gorji
- The University of Queensland, School of Agriculture and Food Science , Brisbane 4072 , Queensland , Australia
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59
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Santos MB, de Carvalho CWP, Garcia-Rojas EE. Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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60
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González-Martínez D, Carrillo-Navas H, Barrera-Díaz C, Martínez-Vargas S, Alvarez-Ramírez J, Pérez-Alonso C. Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.037] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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61
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Insight into the interaction between chitosan and bovine serum albumin. Carbohydr Polym 2017; 176:75-82. [DOI: 10.1016/j.carbpol.2017.08.068] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 07/04/2017] [Accepted: 08/14/2017] [Indexed: 11/21/2022]
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62
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Place LW, Gulcius-Lagoy SM, Lum JS. Preparation and characterization of PHMB-based multifunctional microcapsules. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.07.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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63
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Ma S, Shi C, Wang C, Guo M. Effects of Ultrasound Treatment on Physiochemical Properties and Antimicrobial Activities of Whey Protein-Totarol Nanoparticles. J Food Prot 2017; 80:1657-1665. [PMID: 28876131 DOI: 10.4315/0362-028x.jfp-17-078] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Totarol is a natural antimicrobial compound extracted from the heartwood of Podocarpus totara, a conifer native to New Zealand. The effects of whey protein-totarol nanoparticles treated with ultrasound on the physiochemical properties and the growth of Staphylococcus aureus were investigated. The particle size of whey protein-totarol nanoparticles was reduced by ultrasound treatment from 31.24 ± 5.31 to 24.20 ± 4.02 nm, and the size distribution was also narrowed by the treatment. Viscosity and modulus data indicated that the flow behaviors of whey protein-totarol nanoparticles seemed to be Newtonian and exerted a typical viscoelastic fluid at protein content of 15% (w/v). Rheological properties were more insensitive to ultrasonic time. Time-killing assays, agar diffusion tests, the cell membrane damage analysis, and microstructure were exploited to study the antibacterial properties of whey protein-totarol nanoparticles. The MIC of whey protein-totarol nanoparticles after ultrasound treatment decreased from 4 to 2 μg/mL compared with that without ultrasound treatment. Whey protein-totarol nanoparticles treated with ultrasound resulted in a significant (P < 0.05) decrease in time killing after 24 h. The agar diffusion results showed that the inhibition zones of whey protein-totarol nanoparticles were 12 and 36 mm for untreated and treated with ultrasound, respectively. The cell membrane damages and the microstructure changes also proved that whey protein-totarol nanoparticles treated with ultrasound had strong antibacterial activities against S. aureus and that the antibacterial effectiveness enhanced with the increasing of ultrasonic time. These findings suggested that whey protein-totarol nanoparticles treated with ultrasound were more effective against S. aureus than untreated nanoparticles.
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Affiliation(s)
- Shuang Ma
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China
| | - Ce Shi
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China
| | - Cuina Wang
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China
| | - Mingruo Guo
- 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, Peoples Republic of China.,2 Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, The University of Vermont, Burlington, Vermont 05405, USA
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64
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Santos MB, Costa ARD, Garcia-Rojas EE. Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization. Int J Biol Macromol 2017; 106:1323-1329. [PMID: 28860060 DOI: 10.1016/j.ijbiomac.2017.08.132] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/22/2017] [Accepted: 08/23/2017] [Indexed: 10/19/2022]
Abstract
The formation of heteroprotein coacervates obtained by the interaction of ovalbumin (Ova) and lysozyme (Lys) was investigated using turbidimetric analysis and the zeta potential at different protein ratios, pH values and concentrations of NaCl. The complexes were formed over a wide pH range with a 1:1 (Ova:Lys) ratio and the highest turbidity was observed at pH 7.5, which optimal biopolymer interactions occurring. The addition of NaCl disfavored formation, even at low concentrations, and suppressed it at 300mM. The complex coacervate formation occurred in the region between the isoelectric points (pI) of the proteins, predominantly by electrostatic interactions but with participation of hydrogen bonds. The structures formed had an average size of ∼2μm, which was well above the isolated proteins, and microscopic analysis revealed that the complexes had a globular structure. The interaction was exothermic and spontaneous with a favorable entropic and unfavorable entropic contribution during interaction.
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Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, 23890-000 Seropédica, RJ, Brazil
| | - Angélica Ribeiro da Costa
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, 27255-125 Volta Redonda, RJ, Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, 23890-000 Seropédica, RJ, Brazil; Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, 27255-125 Volta Redonda, RJ, Brazil.
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65
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Liu J, Shim YY, Shen J, Wang Y, Reaney MJ. Whey protein isolate and flaxseed ( Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.006] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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66
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Biopolymer-based coacervates: Structures, functionality and applications in food products. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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67
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Xu X, Luo L, Liu C, Zhang Z, McClements DJ. Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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68
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Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate. Carbohydr Polym 2016; 151:947-956. [PMID: 27474643 DOI: 10.1016/j.carbpol.2016.06.052] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 05/16/2016] [Accepted: 06/13/2016] [Indexed: 12/11/2022]
Abstract
Coacervation between sodium caseinate (CAS) and low methoxyl pectin (LMP) at pH 3 was investigated as a function of protein/polysaccharide ratio. The highest amount of complex coacervates was formed at a CAS/LMP ratio of 2 at which the ζ-potential value was zero and the turbidity reached its highest value. Then, the properties of films based on these complex coacervates were studied. Coacervation resulted in decreasing water content and water sorption of films as the protein concentration increased. The mechanical properties of films were highly influenced by the formation of electrostatic complexes. The highest values of Young's modulus (182.97± 6.48MPa) and tensile strength (15.64±1.74MPa) with a slight increase of elongation at break (9.35±0.10%) were obtained for films prepared at a CAS/LMP ratio equal to 0.05. These findings show that interactions between LMP and CAS can be used to develop innovative packaging containing active molecules.
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69
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Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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70
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Comert F, Malanowski AJ, Azarikia F, Dubin PL. Coacervation and precipitation in polysaccharide-protein systems. SOFT MATTER 2016; 12:4154-61. [PMID: 27071378 DOI: 10.1039/c6sm00044d] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Precipitation poses a consistent problem for the growing applications of biopolymer coacervation, but the relationship between the two types of phase separation is not well understood. To clarify this relationship, we studied phase separation as a function of pH and ionic strength, in three systems of proteins with anionic polysaccharides: β-lactoglobulin (BLG)/hyaluronic acid (HA); BLG/tragacanthin (TG); and monoclonal antibody (mAb)/HA. We found that coacervation and precipitation are intrinsically different phenomena, responsive to different factors, but their simultaneity (for example with changing pH) may be confused with transitions from one state to another. We propose that coacervate does not literally turn into precipitate, but rather that both coacervate and precipitate are in equilibrium with free protein and polyanion, so that dissolution of one and formation of the other can overlap in time. While protein-polyanion complexes must achieve neutrality for coacervation, precipitation only requires tight binding which leads to the expulsion of counterions and water molecules. The pH-dependence of phase separation, considered in terms of protein and polyion charge, revealed that the electrostatic magnitude of the protein's polymer-binding site ("charge patch") plays a key role in the strength of interaction. These findings were supported by the inhibition of precipitation, seen when the bulky side chains of TG impede close protein-polymer interactions.
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Affiliation(s)
- Fatih Comert
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, USA.
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71
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Ye R, Cheng Q, Cai J, Feng T, Wang G. Stable Casein-Hydroxypropyl Cellulose Complexes at Low pH. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12197] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Affiliation(s)
- Ran Ye
- Department of Biosystems Engineering and Soil Science, University of Tennessee; 2506 E.J. Chapman Drive, Knoxville TN 37996-4531
| | - Qunkang Cheng
- Department of Entomology and Plant Pathology; University of Tennessee; 2506 E.J. Chapman Drive, Knoxville TN 37996-4531
| | - Jianchao Cai
- Institute of Geophysics and Geomatics, China University of Geosciences; Wuhan China
| | - Tao Feng
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Fengxian, Shanghai China
| | - Guanyu Wang
- International Business Park; China Agricultural University (West Campus); Haidian District Beijing China
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72
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Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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