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Wan X, Zhao M, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment. Food Chem X 2023; 18:100703. [PMID: 37215198 PMCID: PMC10192680 DOI: 10.1016/j.fochx.2023.100703] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 04/23/2023] [Accepted: 05/01/2023] [Indexed: 05/24/2023] Open
Abstract
Currently, the effect of heat treatment on the complex coacervation behavior of whey isolate protein (WPI) with gum arabic (GA) is undiscussed. In this work, the complex coacervation behavior of WPI with or without heat treatment and GA in different environments was investigated. The results showed that coacervates were formed at a mass ratio of 2:1 and a pH of 3.5, which was confirmed by the fluorescence spectroscopy results. Heat treatment increased the surface charge of WPI, reduced the saturated adsorption concentration of GA, and enhanced the sensitivity of the complex coacervation reaction to salt ions. Fourier infrared spectroscopy, intermolecular force analysis and molecular docking results confirm that the formation of coacervates is the result of electrostatic interactions. From the scanning electron microscope and differential scanning calorimetry results, it is clear that the whey isolate protein combined with gum arabic forms a gel-like conjugate with higher thermal stability and a dense structure. This study provides more in-depth theoretical guidance for the application of WPI and GA based coacervation and more advanced theoretical data for the study of hWPI.
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Affiliation(s)
- Xiaoshan Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Meihui Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mengxue Guo
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Peng Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Song Y, Wang X, Luo H, Wang M, Chen J. Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins. Foods 2023; 12:foods12071484. [PMID: 37048305 PMCID: PMC10094277 DOI: 10.3390/foods12071484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 03/12/2023] [Indexed: 04/05/2023] Open
Abstract
The regulation of flocs derived from polyphenol–protein formation in milk tea has not been fully explored. In this study, the flocculation of milk tea was regulated by adding 10 kinds of stabilizers with different characteristics. The stability coefficient and centrifugal precipitation rate were used as indexes. The optimal concentration ratio of the complex stabilizer was identified using the response surface methodology (RSM), being 0.04% for Arabic gum, 0.02% for β-cyclodextrin and 0.03% for Agar. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to analyze the characteristics of different stabilizers in milk tea, and our findings were as follows: (1) The relative strength of the peaks in different stable systems was different. The absorption peaks were mainly near the wave numbers 3376 cm−1, 2928 cm−1, 1655 cm−1, 1542 cm−1, 1408 cm−1, 1047 cm−1 and 925 cm−1. (2) The milk tea system was an amorphous structure. The diffraction peak of the composite system was observed to be about 20°. The crystallinity of the milk tea in the compound group was 33.16%, which was higher than that of the blank group (9.67%). (3) The compound stabilizer reduced flocculation, and the stabilizing agents improved the surface order of milk tea. These results indicate that the combination of polysaccharide stabilizers (Arabic gum and agar) and oligosaccharide stabilizers (β-CD) in certain proportions can regulate the flocculation of milk tea and improve its stability. The potential research avenues involving polyphenol–protein complex instability systems and their applications in food development are expanded by this work.
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Affiliation(s)
- Yuqi Song
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Xiaosen Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Haixi Luo
- Key Laboratory of Medicinal and Edible Plant Resources of Hainan Province, Hainan Vocational University of Science and Technology, Haikou 571126, China
| | - Mingyan Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
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Xiao Q, Chen Z, Xie X, Zhang Y, Chen J, Weng H, Chen F, Xiao A. A novel Pickering emulsion stabilized solely by hydrophobic agar microgels. Carbohydr Polym 2022; 297:120035. [DOI: 10.1016/j.carbpol.2022.120035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 08/17/2022] [Accepted: 08/22/2022] [Indexed: 11/02/2022]
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4
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Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113241] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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5
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Ye J, Hua X, Zhang W, Zhao W, Yang R. Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction. Carbohydr Polym 2021; 273:118614. [PMID: 34561012 DOI: 10.1016/j.carbpol.2021.118614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 01/13/2023]
Abstract
The co-dissolution of residual protein from byproduct (PPSI) was employed to improve the interfacial property of peanut polysaccharide (PPS). Protein content in the PPSI and PPS were 16.89% and 2.58%, respectively. The convent bonding and intermolecular interaction maintained the complex structure in PPSI. More protein promoted the shift from linear chain conformation to spherical particle, weakened surface charge, induced stronger intermolecular attraction and wettability, which facilitated interfacial adsorption of PPSI. Concomitantly, the linear chain after adsorbing the O/W interface was observed in PPSI-polystyrene, promoting the cross-linking between adsorption layers and thereby forming the elastic interfacial film. Consequently, the emulsion borne smaller size. Subsequently, the particles in continuous phase moved to the adsorption layer via intermolecular interaction and then formed a gel, enhancing stability against oil coalescence, the thermal and refrigerated treatments. Additionally, the acidified (pH 3.0) PPSI further strengthened the emulsion structure and improved its creaming and freeze-thaw stability.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
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Yang J, Kim J, Choi YJ, Hahn J. Elastic gels based on flaxseed gum with konjac glucomannan and agar. Food Sci Biotechnol 2021; 30:1331-1338. [PMID: 34721928 PMCID: PMC8519975 DOI: 10.1007/s10068-021-00977-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/09/2021] [Accepted: 08/23/2021] [Indexed: 10/20/2022] Open
Abstract
In this study, we prepared hydrocolloid gels in which flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) were blended in different ratios for use as a viscoelastic food. The prepared hydrogels' physicochemical properties were analyzed concerning their water solubility index (WSI), swelling power (SL), frequency sweep results, and microstructures. As the FSG ratio decreased, the WSI value of the compound gel tended to increase. However, it showed a tendency to have a relatively high SP value and a low tan δ value according to a specific KGM/FSG/AG mixing ratios (8:2:1.5 and 6:4:1.5). Through microstructure analysis, the FKA821.5 sample showed a relatively small, monodispersed gel building structure, correlated with the rheological results. In conclusion, the FKA821.5 gel was determined to have good water retention capacity and high structural strength. These results are expected to increase the applicability of FSG-based gelling agents in the food industry.
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Affiliation(s)
- Jisoo Yang
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Junghoon Kim
- Department of Food Science and Biotechnology, Sejong University, 209 Neungdong-ro, Kwangjin-gu, Seoul, 05006 Korea
| | - Young Jin Choi
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Jungwoo Hahn
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
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Tavares L, Noreña CPZ. Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01162-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Tavares L, Santos L, Noreña CPZ. Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.05.080] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106471] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106423] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Li GY, Chen QH, Su CR, Wang H, He S, Liu J, Nag A, Yuan Y. Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102612] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Chen J, Zhang X, Chen Y, Zhao X, Anthony B, Xu X. Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing. ULTRASONICS SONOCHEMISTRY 2020; 69:105268. [PMID: 32731126 DOI: 10.1016/j.ultsonch.2020.105268] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/02/2020] [Accepted: 07/19/2020] [Indexed: 05/08/2023]
Abstract
Structure and rheological properties of myosin in myofibrillar protein (MP) after single frequency pulsed ultrasound (SFPU, G1-G2) and dual frequency pulsed ultrasound (DFPU, G3) were compared for the first time. Results showed SFPU and DFPU induced "stress response" through the action of cavitation on multiple myosin. In addition, there may be a certain quorum sensing among myosin, inducing a more stable β-antiparallel structure to resist negative effects of cavitation force. Results of particle size and synchronous fluorescence indicated that structure of myosin in MPs changed through stress. The increase in pH also assisted in the ultrasound process (G5-G7). Notably, DFPU induced stronger quorum sensing and formed a more stable structure. More so, effects of (-)-epigallocatechin-3-gallate (EGCG) and baicalein (BN) on the emulsion and gel properties of DFPU treated and non-treated MPs were also investigated. Results showed that ultrasound increased the stability of emulsion. Additionally, the texture and expressible moisture content (EMOC) of the gel were also improved after treatment.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Zhang
- Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen 52074, Germany
| | - Yan Chen
- School of Mathematical Sciences, Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xue Zhao
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bassey Anthony
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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13
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Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02480-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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14
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Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105556] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Liu J, Shim YY, Reaney MJT. Ionic strength and hydrogen bonding effects on whey protein isolate-flaxseed gum coacervate rheology. Food Sci Nutr 2020; 8:2102-2111. [PMID: 32328277 PMCID: PMC7174241 DOI: 10.1002/fsn3.1504] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/31/2020] [Accepted: 02/04/2020] [Indexed: 11/07/2022] Open
Abstract
Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI-FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear-thinning behavior and gel-like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI-FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein-based foods.
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Affiliation(s)
- Jun Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
| | - Youn Young Shim
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
- Prairie Tide Diversified Inc.SaskatoonSKCanada
- Department of Food Science and EngineeringGuangdong Saskatchewan Oilseed Joint LaboratoryJinan UniversityGuangzhou, GuangdongChina
- Department of Integrative Biotechnology, College of Biotechnology and BioengineeringSungkyunkwan UniversitySuwon, Gyeonggi-doKorea
| | - Martin J. T. Reaney
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
- Prairie Tide Diversified Inc.SaskatoonSKCanada
- Department of Food Science and EngineeringGuangdong Saskatchewan Oilseed Joint LaboratoryJinan UniversityGuangzhou, GuangdongChina
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Lan Y, Ohm JB, Chen B, Rao J. Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution. Food Chem 2020; 307:125536. [DOI: 10.1016/j.foodchem.2019.125536] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 09/07/2019] [Accepted: 09/14/2019] [Indexed: 12/16/2022]
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17
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Chen X, Qiu Q, Chen K, Li D, Liang L. Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property. Int J Biol Macromol 2020; 142:615-623. [DOI: 10.1016/j.ijbiomac.2019.10.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/18/2019] [Accepted: 10/01/2019] [Indexed: 01/05/2023]
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18
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Saidi S, Boudrahem F, Yahiaoui I, Aissani-Benissad F. Agar-agar impregnated on porous activated carbon as a new adsorbent for Pb(II) removal. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2019; 79:1316-1326. [PMID: 31123231 DOI: 10.2166/wst.2019.128] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This paper presents a new sorbent, agar-agar (AA), impregnated on porous activated carbon (AC) - and its Pb(II) sorption properties. The influence of impregnation ratio (AA/AC) on the Pb(II) ion sorption properties is studied in order to optimize this parameter. The developed AC-AA shows substantial capability to sorb Pb(II) ions from aqueous solutions and 75% represents the optimal impregnation ratio. The AC-AA sorbent with impregnation ratio of 75% was characterized by a liquid displacement method, point of zero charge pH (pHPZC), scanning electron microscopy and Fourier transform infrared spectroscopy. The effect of parameters such as sorbent dosage, pH, agitation time and initial Pb(II) concentration on Pb(II) removal were examined. In addition, sorption kinetics and sorption isotherms were determined. The maximum uptake of Pb(II) was about 242 mg/g at 25 °C, pH 5 and initial Pb(II) concentration of 100 mg/L. The kinetic data were fitted to the models of pseudo-first-order and pseudo-second-order, and the experimental results follow closely the pseudo-second-order model. The results also reveal that the experimental equilibrium is very close to those predicted by the Freundlich model. The developed AC-AA exhibits high Pb(II) sorption capacity, offering possibilities for future practical use.
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Affiliation(s)
- Sabrine Saidi
- Laboratoire de Génie de l'Environnement (LGE), Faculté de Technologie, Université de Bejaia, Bejaia 06000, Algérie E-mail:
| | - Farouk Boudrahem
- Laboratoire de Génie de l'Environnement (LGE), Faculté de Technologie, Université de Bejaia, Bejaia 06000, Algérie E-mail:
| | - Idris Yahiaoui
- Laboratoire de Génie de l'Environnement (LGE), Faculté de Technologie, Université de Bejaia, Bejaia 06000, Algérie E-mail:
| | - Farida Aissani-Benissad
- Laboratoire de Génie de l'Environnement (LGE), Faculté de Technologie, Université de Bejaia, Bejaia 06000, Algérie E-mail:
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19
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Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.052] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Hasanvand E, Rafe A. Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9544-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Microgelation imparts emulsifying ability to surface-inactive polysaccharides-bottom-up vs top-down approaches. NPJ Sci Food 2018; 2:15. [PMID: 31304265 PMCID: PMC6550241 DOI: 10.1038/s41538-018-0023-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 07/08/2018] [Accepted: 07/18/2018] [Indexed: 11/19/2022] Open
Abstract
In order to impart emulsifying ability to gel-forming polysaccharides that have not been used as emulsifying agents, three kinds of polysaccharides, agar, curdlan, and gellan gum were converted to microgels by different gelation methods via the bottom-up and top-down approaches. We clearly demonstrated that agar and curdlan acquired the ability to emulsify an edible oil by microgel formation. Among the colloidal properties of microgel suspensions such as microstructure, particle size, zeta-potential, viscosity, and surface hydrophobicity, we pointed out the importance of particle size on the emulsifying ability of polysaccharide-based microgels. The creaming behavior of the microgel-stabilized emulsions depended on the polysaccharide types and microgel preparation methods. The emulsion stability against oil droplet coalescence was extremely high for agar and curdlan microgel-stabilized emulsions during storage in the static condition, whereas different stability was observed for both the emulsions, that is, the curdlan microgel-based ones were more resistant to dynamic forcible destabilization by centrifugation than the agar ones, which can be attributed to the surface hydrophobicity of the microgels. Polysaccharides are widely recognized as gelling agents while rarely used alone as emulsifying agents due to their surface inactiveness. Now Kentaro Matsumiya and coworkers from Kyoto University report the microgelated polysaccharide particles can emulsify soybean oil, forming so-called microgel-based Mickering emulsions. It was found that large microgels formed by agar and curdlan exhibited better emulsifying abilities compared to small gellan gum microgels, regardless of the preparation methods. The creaming behaviors varied with the changing polysaccharide types and microgel preparation methods. The static stability was quite high for all emulsions while their dynamic stability was different, which can be attributed to the surface hydrophobicity difference. It is noteworthy that the microgelation turned surface-inactive polysaccharides into effective emulsifying agents. The low-allergenic polysaccharide food emulsions might find usage practically soon.
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Souza CJ, Souza CS, Heckert Bastos LP, Garcia-Rojas EE. Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties. Int J Biol Macromol 2018; 109:467-475. [DOI: 10.1016/j.ijbiomac.2017.12.116] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 12/19/2017] [Accepted: 12/20/2017] [Indexed: 11/29/2022]
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23
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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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24
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Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan – gum Arabic coacervates. Food Chem 2017; 228:236-242. [DOI: 10.1016/j.foodchem.2017.01.147] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 09/23/2016] [Accepted: 01/31/2017] [Indexed: 11/20/2022]
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25
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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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26
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Liu Y, Winter HH, Perry SL. Linear viscoelasticity of complex coacervates. Adv Colloid Interface Sci 2017; 239:46-60. [PMID: 27633928 DOI: 10.1016/j.cis.2016.08.010] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 08/31/2016] [Accepted: 08/31/2016] [Indexed: 01/15/2023]
Abstract
Rheology is a powerful method for material characterization that can provide detailed information about the self-assembly, structure, and intermolecular interactions present in a material. Here, we review the use of linear viscoelastic measurements for the rheological characterization of complex coacervate-based materials. Complex coacervation is an electrostatically and entropically-driven associative liquid-liquid phase separation phenomenon that can result in the formation of bulk liquid phases, or the self-assembly of hierarchical, microphase separated materials. We discuss the need to link thermodynamic studies of coacervation phase behavior with characterization of material dynamics, and provide parallel examples of how parameters such as charge stoichiometry, ionic strength, and polymer chain length impact self-assembly and material dynamics. We conclude by highlighting key areas of need in the field, and specifically call for the development of a mechanistic understanding of how molecular-level interactions in complex coacervate-based materials affect both self-assembly and material dynamics.
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Affiliation(s)
- Yalin Liu
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - H Henning Winter
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Sarah L Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA.
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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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28
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Garrido T, Etxabide A, Guerrero P, de la Caba K. Characterization of agar/soy protein biocomposite films: Effect of agar on the extruded pellets and compression moulded films. Carbohydr Polym 2016; 151:408-416. [PMID: 27474583 DOI: 10.1016/j.carbpol.2016.05.089] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 05/20/2016] [Accepted: 05/24/2016] [Indexed: 11/28/2022]
Abstract
Agar/soy protein biocomposite films were successfully processed by extrusion and compression moulding, obtaining transparent and homogeneous films. The conformational changes occurred during the extrusion process and the effect of agar on the final properties were analyzed. As shown by differential scanning calorimetry (DSC) and specific mechanical energy (SME) values, during the extrusion process protein denatured and unfolded protein chains could interact with agar. These interactions were analyzed by Fourier transform infrared spectroscopy (FTIR) and the secondary structure was determined from the amide I band. Those interactions were supported by the decrease of film solubility. Furthermore, the good compatibility between agar and soy protein was confirmed by the images from scanning electron microscopy (SEM).
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Affiliation(s)
- T Garrido
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - A Etxabide
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - P Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - K de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.
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29
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Wang XY, Heuzey MC. Pickering emulsion gels based on insoluble chitosan/gelatin electrostatic complexes. RSC Adv 2016. [DOI: 10.1039/c6ra10378b] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Food-grade colloidal particles or complexes made from natural polymers via noncovalent interactions can be good candidates for applications in food and non-food industries.
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Affiliation(s)
- Xiao-Yan Wang
- Department of Chemical Engineering
- CREPEC
- Polytechnique Montréal
- Montréal
- Canada
| | - Marie-Claude Heuzey
- Department of Chemical Engineering
- CREPEC
- Polytechnique Montréal
- Montréal
- Canada
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