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Vishwakarma A, Yadav H, Lakra P, Sulakhiya K, Paliwal R, Maiti S. Madhuca indica oil-entrapped buoyant galactomannan hydrogel microspheres for controlling epileptic seizures. Int J Biol Macromol 2024; 272:132739. [PMID: 38825290 DOI: 10.1016/j.ijbiomac.2024.132739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 05/20/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
A stable Madhuca indica oil-in-water nanoemulsion (99-210 nm, zeta potential: > - 30 mV) was produced employing Tween 20 (surfactant) and Transcutol P (co-surfactant) (3:1). The nanoemulsion (oil: Smix = 3:7, 5:5, and 7:3) were subsequently incorporated into oxcarbazepine-loaded carboxymethylxanthan gum (DS = 1.23) dispersion. The hydrogel microspheres were formed using the ionic gelation process. Higher oil concentration had a considerable impact on particle size, drug entrapment efficiency, and buoyancy. The maximum 92 % drug entrapment efficiency was achieved with the microspheres having oil: Smix ratio 5:5. FESEM study revealed that the microspheres were spherical in shape and had an orange peel-like surface roughness. FTIR analysis revealed a hydrogen bonding interaction between drug and polymer. Thermal and x-ray examinations revealed the transformation of crystalline oxcarbazepine into an amorphous form. The microspheres had a buoyancy period of 7.5 h with corresponding release of around 83 % drug in 8 h in simulated stomach fluid, governed by supercase-II transport mechanism. In vivo neurobehavioral studies on PTZ-induced rats demonstrated that the microspheres outperformed drug suspension in terms of rotarod retention, number of crossings, and rearing activity in open field. Thus, Madhuca indica oil-in-water nanoemulsion-entrapped carboxymethyl xanthan gum microspheres appeared to be useful for monitoring oxcarbazepine release and managing epileptic seizures.
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Affiliation(s)
- Aman Vishwakarma
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Harsh Yadav
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Preeti Lakra
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Kunjbihari Sulakhiya
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Rishi Paliwal
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Sabyasachi Maiti
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India.
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2
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Liu C, Sun F, Tian Y, Jiang L, Wang Z, Zhou L. Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties. Food Chem X 2024; 21:101122. [PMID: 38261844 PMCID: PMC10796266 DOI: 10.1016/j.fochx.2024.101122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/24/2023] [Accepted: 01/04/2024] [Indexed: 01/25/2024] Open
Abstract
Protein-polysaccharide composite is of great significance for the development of soluble protein recovery process. This study investigated the effects of cavitation jet (CJ) pretreatment at different time (0, 60, 120, 180, 240, 300 s) intervals on the recovery of soy whey protein (SWP) from soy whey wastewater using chitosan (CH). In addition, the structure and properties of the SWP/CH complexes were examined. The results showed that the recovery yield of SWP reached 84.44 % when the CJ pretreatment time was 180 s, and the EAI and ESI values of the SWP/CH complex increased from 32.39 m2/g and 21 min to 48.47 m2/g and 32 min, respectively. In the CJ pretreatment process, SWP promotes the recombination with chitosan through electrostatic interaction and hydrogen bond, while hydrophobic interaction is also involved. This study has guiding significance for CJ technology in the recovery and utilization of protein in industrial wastewater.
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Affiliation(s)
- Caihua Liu
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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3
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Lang Y, Wang M, Zhou S, Han D, Xie P, Li C, Yang X. Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions. Int J Biol Macromol 2024; 262:130000. [PMID: 38331058 DOI: 10.1016/j.ijbiomac.2024.130000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 01/30/2024] [Accepted: 02/04/2024] [Indexed: 02/10/2024]
Abstract
Polysaccharides are employed to modify proteins, forming complexes that enhance the functional properties of proteins, such as emulsification and stability. In this study, myofibrillar protein (MP)-chitosan (CS) complexes were formed between CS and MP under acidic conditions (pH 3.0-6.0). Results showed that CS can improve the solubility and emulsifying properties of MP, and the MP-CS complexes at pH 3.0 and 6.0 had better emulsifying properties. Concurrently, the particle size results indicated that better the emulsifying properties of the complex, the smaller the particle size. Consequently, the characteristics of the MP-CS complexes (at pH 3.0 and 6.0) were investigated. Our analysis using Fourier transform infrared spectroscopy revealed that the amide I band of MP was blue-shifted with the addition of CS, signifying a decrease in hydrogen bonding within MP. The endogenous fluorescence spectra showcased that the hydrophobicity surrounding the tryptophan residues in the protein changed, leading to enhanced polarity. Thermogravimetric analysis and differential scanning calorimetry further confirmed that the addition of CS improved the thermal stability of MP. These findings provide valuable insights into the interactions between MP and CS. Furthermore, the MP-CS complex can be leveraged to create a Pickering emulsion system for the efficient delivery of bioactive substances.
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Affiliation(s)
- Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
| | - Mingru Wang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Shasha Zhou
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Dandan Han
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, China
| | - Cuiping Li
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
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4
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Liu R, Li Y, Zhou C, Tan M. Pickering emulsions stabilized with a spirulina protein-chitosan complex for astaxanthin delivery. Food Funct 2023; 14:4254-4266. [PMID: 37067860 DOI: 10.1039/d3fo00092c] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Astaxanthin (AXT) is a lipid-soluble carotenoid with good anti-oxidation, hepatic steatosis reduction, anti-inflammation, and intestinal microbiota regulation ability, whose poor stability and pH vulnerability limit its bioavailability. Spirulina protein (SP) derived from spirulina has good emulsifying ability with potential application in nutraceuticals, medicines, and cosmetics. In this study, Pickering emulsions were prepared using a SP-chitosan (CS) complex as an emulsifier. The particle size, zeta potential, and three-phase contact angle of the SP-CS complex with different SP to CS ratios were investigated. A mass ratio of 1 : 2.5 SP-CS complex showed a good emulsifying ability in preparing Pickering emulsion. A higher storage modulus and viscoelasticity were observed with higher SP-CS complex concentrations and oil fractions. The SP-CS Pickering emulsion significantly improved the stability of AXT in different environments. The lipid release rate and AXT bioavailability after digestion of 3 wt% SP-CS complex-stabilized Pickering emulsion reached 70.54 ± 1.59% and 36.60 ± 3.44%, respectively. The results indicated that the SP-CS complex could act as a Pickering emulsion stabilizer and had the potential to deliver protective hydrophobic AXT.
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Affiliation(s)
- Ronggang Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
| | - Chengfu Zhou
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
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5
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Madsen M, Mohammad-Beigi H, Westh P, Aachmann FL, Svensson B. Tuning alginate β-lactoglobulin complex coacervation by modulating pH and temperature. SOFT MATTER 2023; 19:1549-1559. [PMID: 36748314 DOI: 10.1039/d2sm01435a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The use of biomolecules in food matrices and encapsulation systems is, as in other areas, moving towards greener solutions and a center piece here is the complex coacervation between natural anionic polysaccharides and proteins. Both alginate and β-lactoglobulin (β-Lg) are used in different sectors and have been shown to coacervate at pH < 5.2. Albeit with increased interest, complex coacervation has almost exclusively been studied from a macromolecular perspective, and described as an interaction based on charge-charge attraction. Here, we show that through changes in pH and temperature, alginate β-Lg complex coacervation can be tuned to purpose. By detailed biophysical and chemical characterization of coacervation and coacervate particles, insights into the molecular interaction and effect of external factors are obtained. We find that carboxylate resonance stabilization causes a release of protons at pH < pKa,alginate and an uptake of protons at pH > pKa,alginate upon coacervation. Proton release and uptake were quantified at pH 2.65 and 4.00 by isothermal titration calorimetry to be 4 and 2 protons per β-Lg molecule, respectively. By increasing the temperature to 65 °C, we discovered a secondary β-Lg concentration dependent coacervation step, where the formed particles change into large assemblies driven by entropy. These findings bring new insights to complex coacervation and its applicability in microencapsulation and drug delivery.
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Affiliation(s)
- Mikkel Madsen
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Hossein Mohammad-Beigi
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Peter Westh
- Interfacial Enzymology, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark
| | - Finn L Aachmann
- Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, N-7491, Trondheim, Norway
| | - Birte Svensson
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
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6
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Grinberg VY, Burova TV, Grinberg NV, Tikhonov VE, Dubovik AS, Orlov VN, Plashchina IG, Usov AI, Khokhlov AR. Energetics and mechanism of complexation between β-lactoglobulin and oligochitosan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Wang A, Jain S, Dia V, Lenaghan SC, Zhong Q. Shellac Micelles Loaded with Curcumin Using a pH Cycle to Improve Dispersibility, Bioaccessibility, and Potential for Colon Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15166-15177. [PMID: 36398904 DOI: 10.1021/acs.jafc.2c04428] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Delivery systems smaller than 50 nm are advantageous for cancer prevention. In this study, curcumin was dissolved in shellac micelles following co-dissolving at pH 13.0 and neutralization using glucono-delta-lactone. With 5% w/v shellac and 0.5-5 mg/mL curcumin, the loading capacity and encapsulation efficiency were up to 8.0 and 92.6%, respectively, and the nanocapsules had an average diameter of 20 nm. Differential scanning calorimetry, FTIR spectroscopy, and fluorescence spectroscopy results confirmed the encapsulation of curcumin in an amorphous state in shellac micelles. The neutral nanocapsule dispersions maintained the particle dimension and had less than 10% curcumin degradation during 4 week storage at 4 °C. Nanoencapsulating curcumin enhanced in vitro bioavailability and antiproliferation activity against colon cancer cells. After simulated digestions, ∼60% of the nanoencapsulated curcumin was not available for intestinal absorption, nanocapsules retained their structure, and nanoencapsulated curcumin remained active against colon cancer cells, indicating the potential delivery for colorectal cancer prevention.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
| | - Surangna Jain
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
| | - Vermont Dia
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
| | - Scott C Lenaghan
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
- Center for Agricultural Synthetic Biology, University of Tennessee Institute of Agriculture, Knoxville, Tennessee37996-4539, United States
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
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8
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Li S, Shi W, Wang X, Hu X, Li S, Zhang Y. The preparation and characterization of electrospun gelatin nanofibers containing chitosan/eugenol-sulfobutyl-β-cyclodextrin nanoparticles. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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9
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Huang M, Xu Y, Xu L, Bai Y, Xu X. Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Zhu Q, Wei W, Zhang L, Meng J, Sui W, Wu T, Li J, Wang P, Zhang M. Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Chen Z, An C, Wang Y, Zhang B, Tian X, Lee K. A green initiative for oiled sand cleanup using chitosan/rhamnolipid complex dispersion with pH-stimulus response. CHEMOSPHERE 2022; 288:132628. [PMID: 34687682 DOI: 10.1016/j.chemosphere.2021.132628] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/27/2021] [Accepted: 10/18/2021] [Indexed: 06/13/2023]
Abstract
The released oil can affect the vulnerable shoreline environment if the oil spills happen in coastal waters. The stranded oil on shorelines is persistent, posing a long-term influence on the intertidal ecosystem after weathering. Therefore, shoreline cleanup techniques are required to remove the oil from the shoreline environment. In this study, a new shoreline cleanup initiative using chitosan/rhamnolipid (CS/RL) complex dispersion with pH-stimulus response was developed for oiled sand cleanup. The results of factorial and single-factor design revealed that the CS/RL complex dispersion maintained high removal efficiency for oiled sand with different levels of oil content in comparison to using rhamnolipid alone. However, the increase of salinity negatively affected the removal efficiency. The electrostatic screening effect of high ionic strength can hinder the formation of the CS/RL complex, and thus reduce removal efficiency. The pH-responsive characteristic of chitosan allows the easy separation of water and oil in washing effluent. The chitosan polyelectrolytes aggregated and precipitated due to the deprotonation of amino groups by adjusting the pH of the washing effluent to above 8. The microscope image demonstrated that the chitosan aggregates wrapped around the oil droplets and settled to the bottom together, thus achieving oil-water separation. Such pH-stimulus response may help achieve an easy oil-water separation after washing. These findings have important implications for developing the new strategies of oil spill response.
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Affiliation(s)
- Zhikun Chen
- Department of Building, Civil and Environmental Engineering, Concordia University, Montreal, QC, H3G 1M8, Canada
| | - Chunjiang An
- Department of Building, Civil and Environmental Engineering, Concordia University, Montreal, QC, H3G 1M8, Canada.
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, QC, H9X 3V9, Canada
| | - Baiyu Zhang
- Northern Region Persistent Organic Pollutant Control (NRPOP) Laboratory, Faculty of Engineering and Applied Science, Memorial University, St. John's, NL, A1B 3X5, Canada
| | - Xuelin Tian
- Department of Building, Civil and Environmental Engineering, Concordia University, Montreal, QC, H3G 1M8, Canada
| | - Kenneth Lee
- Fisheries and Oceans Canada, Ecosystem Science, Ottawa, ON, K1A 0E6, Canada
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12
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Effect of oxidized dextran on the stability of gallic acid-modified chitosan-sodium caseinate nanoparticles. Int J Biol Macromol 2021; 192:360-368. [PMID: 34634328 DOI: 10.1016/j.ijbiomac.2021.09.209] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 09/04/2021] [Accepted: 09/30/2021] [Indexed: 12/15/2022]
Abstract
We incorporated oxidized dextran (Odex) into nanoparticles composed of gallic acid-modified chitosan (GA-CS) and sodium caseinate (NaCas). The mass ratio of GA-CS to NaCas and the pH of the reaction solution were optimized to obtain nanoparticles with excellent performance and stability. The interactions among various nanomaterials were confirmed by Fourier-transform infrared spectroscopy (FT-IR) and fluorescence spectrometer. The optimized complex nanoparticles had a diameter of approximately 131.2 nm with a polydispersity index (PDI) of 0.14, and a zeta potential of 26.2 mV. Our results showed that Odex enhanced the stability and function of GA-CS/NaCas nanoparticles (NP). At a curcumin loading of 10%, the encapsulation efficiency of Odex-crosslinked GA-CS/NaCas (NP (Odex)) was 96.2%, whereas that for uncrosslinked nanoparticles was 66.9%. Compared to the burst release profile of free curcumin in simulated GI fluids, the sustained release profile of encapsulated curcumin was observed. Radical-scavenging assays confirmed that the nanoparticles had excellent antioxidant activity themselves due to the grafting of phenolic acid on chitosan backbone. Overall, NP (Odex) with good GI stability and antioxidant activity hold promising for the oral delivery of hydrophobic bioactives.
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Yang Y, Wang Q, Tang Y, Lei L, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Effects of ionic strength and (−)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106836] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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14
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Han Z, Li X, Liu Y, Yue X, Wu Z, Shao JH. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106825] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion. Foods 2021; 10:foods10091990. [PMID: 34574097 PMCID: PMC8468403 DOI: 10.3390/foods10091990] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/18/2021] [Accepted: 08/21/2021] [Indexed: 11/25/2022] Open
Abstract
Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.
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16
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Gowda V, Biler M, Filippov A, Mantonico MV, Ornithopoulou E, Linares M, Antzutkin ON, Lendel C. Structural characterisation of amyloid-like fibrils formed by an amyloidogenic peptide segment of β-lactoglobulin. RSC Adv 2021; 11:27868-27879. [PMID: 35480736 PMCID: PMC9037834 DOI: 10.1039/d1ra03575d] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 08/09/2021] [Indexed: 12/11/2022] Open
Abstract
Protein nanofibrils (PNFs) represent a promising class of biobased nanomaterials for biomedical and materials science applications. In the design of such materials, a fundamental understanding of the structure–function relationship at both molecular and nanoscale levels is essential. Here we report investigations of the nanoscale morphology and molecular arrangement of amyloid-like PNFs of a synthetic peptide fragment consisting of residues 11–20 of the protein β-lactoglobulin (β-LG11–20), an important model system for PNF materials. Nanoscale fibril morphology was analysed by atomic force microscopy (AFM) that indicates the presence of polymorphic self-assembly of protofilaments. However, observation of a single set of 13C and 15N resonances in the solid-state NMR spectra for the β-LG11–20 fibrils suggests that the observed polymorphism originates from the assembly of protofilaments at the nanoscale but not from the molecular structure. The secondary structure and inter-residue proximities in the β-LG11–20 fibrils were probed using NMR experiments of the peptide with 13C- and 15N-labelled amino acid residues at selected positions. We can conclude that the peptides form parallel β-sheets, but the NMR data was inconclusive regarding inter-sheet packing. Molecular dynamics simulations confirm the stability of parallel β-sheets and suggest two preferred modes of packing. Comparison of molecular dynamics models with NMR data and calculated chemical shifts indicates that both packing models are possible. A 10-residue peptide segment of β-lactoglobulin (β-LG11–20) forms amyloid-like fibrils as revealed by AFM, NMR, and MD simulations.![]()
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Affiliation(s)
- Vasantha Gowda
- Dept. of Chemistry, KTH Royal Institute of Technology Stockholm Sweden
| | - Michal Biler
- Dept. of Theoretical Chemistry, KTH Royal Institute of Technology Stockholm Sweden
| | - Andrei Filippov
- Chemistry of Interfaces, Luleå University of Technology Sweden.,Dept. Medical and Biological Physics, Kazan State Medical University 420012 Kazan Russia
| | | | | | - Mathieu Linares
- Dept. of Theoretical Chemistry, KTH Royal Institute of Technology Stockholm Sweden.,Laboratory of Organic Electronics and Group of Scientific Visualization, ITN, Linköping University 60174 Norrköping Sweden.,Swedish e-Science Research Centre (SeRC), Linköping University 60174 Norrköping Sweden
| | - Oleg N Antzutkin
- Chemistry of Interfaces, Luleå University of Technology Sweden.,Dept. of Physics, University of Warwick Coventry UK
| | - Christofer Lendel
- Dept. of Chemistry, KTH Royal Institute of Technology Stockholm Sweden
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17
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Xu W, Lv K, Mu W, Zhou S, Yang Y. Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111724] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Kim ES, Kim DY, Lee JS, Lee HG. Quercetin delivery characteristics of chitosan nanoparticles prepared with different molecular weight polyanion cross-linkers. Carbohydr Polym 2021; 267:118157. [PMID: 34119131 DOI: 10.1016/j.carbpol.2021.118157] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/29/2021] [Accepted: 04/15/2021] [Indexed: 12/14/2022]
Abstract
The aim of the study was to investigate the effects of cross-linkers on quercetin (QUE) absorption characteristics of QUE-loaded chitosan nanoparticles (CS-NPs). CS-NPs (461.2-482.7 nm) were prepared by ionic gelation at pH 3.5 using tripolyphosphate (367.9 Da), dextran sulfate (>15 kDa), arabic gum (AG, >250 kDa), or hyaluronic acid (HA, >1000 kDa). Mucoadhesion and cell permeation of QUE were significantly increased by positive charged CS-NPs due to interactions with negatively charged mucosal layer. Moreover, CS-AG and CS-HA NPs prepared with relatively higher MW cross-linkers exhibited significantly higher adhesion and permeation than the others. These results were verified by a cellular antioxidant activity assay; CS-AG (137.5 unit) and CS-HA NPs (126.5 unit) showed significantly higher activities after internalization into Caco-2 cells. Therefore, encapsulation within CS-NPs prepared using high MW cross-linkers such as AG and HA is found to be potentially valuable techniques for improving the QUE absorption.
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Affiliation(s)
- Eun Suh Kim
- Department of Food and Nutrition, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Da Young Kim
- Department of Food and Nutrition, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Ji-Soo Lee
- Department of Food and Nutrition, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea.
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19
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Prichapan N, McClements DJ, Klinkesorn U. Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106334] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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20
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Sun Y, Zhang M, Bhandari B, Bai B. Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork. Int J Biol Macromol 2021; 172:464-474. [PMID: 33465361 DOI: 10.1016/j.ijbiomac.2021.01.090] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 12/27/2020] [Accepted: 01/14/2021] [Indexed: 01/19/2023]
Abstract
Porous starch (PS) was used as the core material carrier to adsorb fennel essential oil (FEO). Using sodium alginate (SA)-chitosan (CS) as the wall material and glutaraldehyde as the curing cross-linking agent, CS/SA/PS-FEO microcapsules were successfully prepared by polyelectrolyte complex coagulation method. The formation process, structural properties and release behavior of CS/SA/PS-FEO microcapsules were analyzed. The results showed that the essential oil was encapsulated in the form of micro-capsules according to infrared spectroscopy and X-ray diffraction analysis. In open and closed systems, the 16-day cumulative release rate of FEO obtained was 70.62% and 43.87%, respectively indicating that the prepared CS/SA/PS-FEO microcapsules had a good sustained-release ability. The fennel essential oil micro-capsules exhibited good antibacterial and antioxidant activities, delayed the oxidation of fat and protein, reduced the total viable counts, total volatile-base nitrogen and methemoglobin. The textural property and status of water (analyzed by NMR) suggested that the quality of the meat can be maintained for an extended period by incorporating the CS/SA/PS-FEO microcapsules in the minced pork meat.
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Affiliation(s)
- Yanan Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
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21
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22
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Xu W, Tang Y, Yang Y, Wang G, Zhou S. Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses. Int J Biol Macromol 2020; 165:2823-2833. [PMID: 33736285 DOI: 10.1016/j.ijbiomac.2020.10.130] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 10/15/2020] [Accepted: 10/15/2020] [Indexed: 01/19/2023]
Abstract
This study aimed to investigate the stability of a complex formed with whey protein isolate (WPI) and chitosan under environmental stress. The optical density, particle size, zeta potential, chemical characteristics, electrostatic interactions, and surface morphology were evaluated for the stable complexes; the optimum conditions for the generation of the stable complex were 0.2% (wt/wt) whey protein with 0.05% (wt/wt) chitosan at pH 5.7. Under these conditions, the complex particle size was 217.8 ± 11.3 nm and the zeta potential was 16.7 ± 0.92 mV. The complex was formed through electrostatic interactions between the amine groups of chitosan (-NH3+) and carboxyl groups of whey protein (-COO-), and contained a porous network interspaced by heterogeneously sized vacuoles. The complex displayed stable physiochemical characteristics under environmental stresses including NaCl (0-75 mM) or sugar (0-5%) at ambient temperature and upon heating for 15 min at 25-65 °C, up to 65 °C for 30 min. Moreover, the complex could be stably stored for 30 d at 4 °C and for 20 d at 25 °C. The present results provide theoretical insights into the industrial production of chitosan-protein complexes and for microencapsulation of sensitive food or medicinal ingredients to increase their intestinal absorption.
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Affiliation(s)
- Weili Xu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 150001 Harbin, China.
| | - Yinzhao Tang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 150001 Harbin, China
| | - Yang Yang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 150001 Harbin, China
| | - Guijie Wang
- School of Life Sciences, Institute of Biomedical and Environmental Science and Technology, University of Bedfordshire, Luton LU1 3JU, UK
| | - Shaobo Zhou
- School of Life Sciences, Institute of Biomedical and Environmental Science and Technology, University of Bedfordshire, Luton LU1 3JU, UK.
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23
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Zhang Q, Dong H, Gao J, Chen L, Vasanthan T. Field pea protein isolate/chitosan complex coacervates: Formation and characterization. Carbohydr Polym 2020; 250:116925. [PMID: 33049839 DOI: 10.1016/j.carbpol.2020.116925] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/21/2020] [Accepted: 08/09/2020] [Indexed: 12/24/2022]
Abstract
Influence of chitosan (Ch) with low, medium, and high molecular weight (LMW, MMW, and HMW) on the formation of field pea protein isolate (FPPI)/Ch complex coacervates was investigated. An increase in maximum turbidity and a gradual shift of critical pH values towards the isoelectronic point of FPPI were observed as the FPPI/Ch ratio increased. Formation of FPPI/Ch complex coacervates was dominated by the electrostatic and hydrophobic interactions. FPPI/Ch complex coacervates exhibited a porous network microstructure and relatively uniform-sized and even-distributed pores were found in FPPI/Ch-HMW coacervates. Different thermodynamic profiles were observed during complex coacervation between FPPI and Ch with varying MWs and the largest binding stoichiometry was observed in the Ch-MMW at pH 6.6. In summary, the Ch-HMW was demonstrated to be most suitable for the formation of FPPI/Ch complex coacervates with homogenous microstructure but caused less changes in the tertiary conformation of FPPI compared to the Ch-LWM and Ch-MMW.
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Affiliation(s)
- Qing Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014, Sichuan, China.
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Jun Gao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada.
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24
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Yang Y, Wang Q, Lei L, Li F, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106010] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Huang S, He J, Cao L, Lin H, Zhang W, Zhong Q. Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7072-7081. [PMID: 32511914 DOI: 10.1021/acs.jafc.0c01171] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared with NaCas, including higher sphericity and homogeneity; higher entrapment efficiency; better stability against pH, ionic strength, and simulated gastrointestinal digestions; and more controlled release. SLNs also greatly enhanced the antioxidant activity of encapsulated curcumin and the retention of curcumin during storage. Therefore, the present SLNs may find applications to deliver lipophilic compounds in functional foods and beverages.
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Affiliation(s)
- Shuangshuang Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Junbo He
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Cao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hong Lin
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Weinong Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States
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26
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Cheng H, Dong H, Wusigale, Liang L. A comparison of β-casein complexes and micelles as vehicles for trans-/cis-resveratrol. Food Chem 2020; 330:127209. [PMID: 32535314 DOI: 10.1016/j.foodchem.2020.127209] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 05/30/2020] [Accepted: 05/31/2020] [Indexed: 11/25/2022]
Abstract
Bovine β-casein is an amphiphilic protein that exists as a monomer and self-organizes into micelles in aqueous solution. The protein has been used as natural vehicles for bioactives. Trans-resveratrol has received significant attention due to its vast health benefits and conversion to cis-isomer during processing and storage. However, cis-isomer has not yet gained as much attention as that of trans-isomer. In this study, the interaction of β-casein with trans- and cis-resveratrol was characterized. Trans-resveratrol exhibited a higher affinity for β-casein than cis-isomer, and β-casein could bind two isomers simultaneously to form protein-diligand complexes. Both trans- and cis-isomers could be encapsulated into β-casein micelles with encapsulation efficiencies of ~69% and ~57%, respectively. The β-casein micelles could delay photo-isomerization of trans-isomer to cis-isomer, while β-casein-ligand complex showed a better protective effect for both isomers during storage than β-casein micelles. These results might be useful for the development of protein-based carriers for the polyphenols.
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Affiliation(s)
- Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Huanhuan Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wusigale
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
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27
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Oxidative stability of linseed oil nano-emulsions filled in calcium alginate hydrogels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109392] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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28
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Rahayu PP, Andriani RD, Maligan JM. Molecular docking studies and physicochemical properties on the interaction of xanthone with whey protein (β-lactoglobulin and α-lactalbumin). ACTA ACUST UNITED AC 2020. [DOI: 10.1088/1755-1315/443/1/012011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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29
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Yang S, Li X, Hua Y, Chen Y, Kong X, Zhang C. Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S Albumins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1698-1706. [PMID: 31986048 DOI: 10.1021/acs.jafc.9b06311] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Proteins of pea whey were separated by 1-D electrophoresis and 2-D electrophoresis and identified by MALDI-TOF/TOF-MS. In addition to lectin, pea albumin 2 (PA2) and pea albumin 1a (PA1a) were identified as the main 2S albumins. The complex behavior of pea whey proteins with chitosan as a function of pH and protein to polysaccharide ratio was studied by turbidimetric titration, zeta potential, and Tricine-SDS-PAGE. During pH titration, the zeta potential reveals that at maximum turbidity (pHmax), charge neutrality was fulfilled. The maximal protein recovery was obtained at a mass ratio of 1:1. After coacervation with chitosan, lectin was not involved in the formation of complexes and PA2 transferred into complex preferentially as compared to PA1a. The weak binding affinity and high hydrophilicity of PA1a made it selectively dissolve out from the PA2/PA1a complex at acidic pH conditions. After removal of chitosan and small molar weight peptides, high-purity PA2 and PA1a (>90% by SEC-HPLC) could be obtained. This work provides a novel strategy for the purification of proteins from a multiprotein pea whey system.
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Affiliation(s)
- Shunuan Yang
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , Wuxi 214122 , China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , Wuxi 214122 , China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , Wuxi 214122 , China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi 214122 , China
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30
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Liu Y, Fan Y, Wu X, Lu Y, Yi J. Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin–chitosan electrostatic complexes: effects of mass ratio and pH. Food Funct 2020; 11:1740-1753. [DOI: 10.1039/c9fo02504a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Essential hydrophobic carrier properties of α-lactalbumin (α-LA) : chitosan (CHI) including mass ratio and pH have significant impacts on the characteristics, emulsifying activities, and interfacial properties of α-LA–CHI complexes.
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Affiliation(s)
- Yuexiang Liu
- Department of Food Science and Engineering
- College of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen
- China
| | - Yuting Fan
- School of Public Health
- Health Science Center
- Shenzhen University
- Shenzhen
- China
| | - Xuli Wu
- School of Public Health
- Health Science Center
- Shenzhen University
- Shenzhen
- China
| | - Yujuan Lu
- Department of Food Science and Engineering
- College of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen
- China
| | - Jiang Yi
- Department of Food Science and Engineering
- College of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen
- China
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31
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Raeisi S, Ojagh SM, Quek SY, Pourashouri P, Salaün F. Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108494] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Wu C, Chen Q, Li X, Su J, He S, Liu J, Yuan Y. Formation and characterisation of food protein–polysaccharide thermal complex particles: effects of pH, temperature and polysaccharide type. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14416] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chu‐Li Wu
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou510006China
| | - Qi‐Hui Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou510006China
| | - Xiao‐Yin Li
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou510006China
| | - Jia‐hui Su
- School of Enviromental Science and Engineering Guangzhou University Guangzhou510006China
| | - Shan He
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou510006China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Yucheng251200China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou510006China
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33
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YE L, CHEN H. Characterization of the interactions between chitosan/whey protein at different conditions. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.29217] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lizhu YE
- Xiamen Ocean Vocational College, China
| | - Huibin CHEN
- Xiamen Ocean Vocational College, China; Third Institute of Oceanography, China
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34
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Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior. Carbohydr Polym 2019; 208:133-141. [DOI: 10.1016/j.carbpol.2018.12.015] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 09/19/2018] [Accepted: 12/07/2018] [Indexed: 01/18/2023]
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35
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Su J, Guo Q, Mao L, Gao Y, Yuan F. Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d-limonene emulsion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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36
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Sepeidnameh M, Hosseini SMH, Niakosari M, Mesbahi GR, Yousefi GH, Golmakani MT, Nejadmansouri M. Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum. Int J Biol Macromol 2018; 118:1639-1647. [DOI: 10.1016/j.ijbiomac.2018.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 06/22/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
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37
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Caro-León FJ, Argüelles-Monal W, Carvajal-Millán E, López-Franco YL, Goycoolea-Valencia FM, San Román del Barrio J, Lizardi-Mendoza J. Production and characterization of supercritical CO2 dried chitosan nanoparticles as novel carrier device. Carbohydr Polym 2018; 198:556-562. [DOI: 10.1016/j.carbpol.2018.06.102] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 05/10/2018] [Accepted: 06/22/2018] [Indexed: 02/07/2023]
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38
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Ahmed KF, Aschi A, Nicolai T. Formation and characterization of chitosan-protein particles with fractal whey protein aggregates. Colloids Surf B Biointerfaces 2018; 169:257-264. [DOI: 10.1016/j.colsurfb.2018.05.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 05/06/2018] [Accepted: 05/14/2018] [Indexed: 10/16/2022]
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39
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Neves ICO, de Faria JT, Vidigal MCTR, Fidelis PC, Minim VPR, Minim LA. Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.04.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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41
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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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Li Q, Zhao Z. Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:972-978. [PMID: 29301069 DOI: 10.1021/acs.jafc.7b04628] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This research investigated the interaction between α-lactalbumin (α-la) and chitosan at different temperatures. Chitosan was added to α-la solution (5 g L-1) to achieve different α-la/chitosan ratios (8:1, 5:1, and 2:1), which were then subjected to different heating temperatures (20, 70, and 90 °C). The results indicated that a low amount of chitosan (8:1) precipitated α-la molecules. Increasing chitosan to a ratio of 5:1 resulted in exposure of the internal structure of α-la, and those formed complexes had high turbidity and average size, which were decreased by an increasing temperature. A further increase of chitosan to a ratio of 2:1 protected the internal structure of α-la molecules. All samples exhibited a similar adsorption behavior at the air/water interface, but the presence of chitosan significantly increased film elasticity. The produced complexes can be regarded as functional ingredients, which can be used as an emulsifying agent and a delivery material to control the release of bioactive compounds.
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Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University , Nanning, Guangxi 530004, People's Republic of China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University , Nanning, Guangxi 530004, People's Republic of China
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Zhao Z, Li H, Zhao M, Li Q. Structural and surface properties of whey protein from buffalo milk as influenced by exopolysaccharide. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1347673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, P. R. China
| | - Hong Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, P. R. China
| | - Mouming Zhao
- Bright Dairy and Food Co. Ltd., Shanghai, State Key Laboratory of Dairy Biotechnology, Shanghai, P. R. China
| | - Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, P. R. China
- Bright Dairy and Food Co. Ltd., Shanghai, State Key Laboratory of Dairy Biotechnology, Shanghai, P. R. China
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Wang C, Zhang X, Wang H, Wang J, Guo M. Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1508074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Hao Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Mingruo Guo
- College of Food Science and Engineering, Northeast Agricultural University, Haerbin, China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, USA
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45
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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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46
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Yang N, Ashton J, Gorczyca E, Kasapis S. In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels. Heliyon 2017; 3:e00421. [PMID: 29159316 PMCID: PMC5680984 DOI: 10.1016/j.heliyon.2017.e00421] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 09/15/2017] [Accepted: 09/26/2017] [Indexed: 12/05/2022] Open
Abstract
The study examined the influence of chitosan, incorporated into whey protein and wheat starch thermo gels, on the in-vitro hydrolysis of the polysaccharide. Gels were subjected to the following external conditions containing α-amylase at constant incubation temperature of 37 °C: In the first procedure, they were immersed in phosphate buffer (0.05 M) and maintained at pH 6.9 throughout the entire digestion. In the second instance, they were introduced into a salt solution, with pH and total volume adjusted at times in sync with the human gastrointestinal tract. Results indicate that low and medium molecular weight chitosan, in combination with whey protein, were effective at enhancing the protective barrier against starch degradation. Less maltose was liberated from gels containing medium molecular weight chitosan, as opposed to the low molecular weight counterpart, and results compare favorably with the outcome of the in-vitro digestion of binary whey protein and wheat starch composites.
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Affiliation(s)
- Natasha Yang
- School of Science, RMIT University, City Campus, Melbourne, Vic 3001, Australia
| | - John Ashton
- Sanitarium Development and Innovation, Sanitarium Health Food Company, Cooranbong, NSW 2265, Australia
| | - Elisabeth Gorczyca
- School of Science, RMIT University, City Campus, Melbourne, Vic 3001, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, City Campus, Melbourne, Vic 3001, Australia
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47
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Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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48
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Zhao Z, Xiao Q. Effect of chitosan on the heat stability of whey protein solution as a function of pH. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1576-1581. [PMID: 27417448 DOI: 10.1002/jsfa.7904] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 07/03/2016] [Accepted: 07/08/2016] [Indexed: 05/18/2023]
Abstract
BACKGROUND Chitosan was reported to interact with proteins through electrostatic interactions. Their interaction was influenced by pH, which was not fully characterized. Further research on the interactions between protein and chitosan at different pH and their influence on the thermal denaturation of proteins is necessary. RESULTS In this research, the effect of chitosan on the heat stability of whey protein solution at pH 4.0-6.0 was studied. At pH 4.0, a small amount chitosan was able to prevent the heat-induced denaturation and aggregation of whey protein molecules. At higher pH values (5.5 and 6.0), whey proteins complexed with chitosan through electrostatic attraction. The formation of chitosan-whey protein complexes at pH 5.5 improved the heat stability of dispersions and no precipitation could be detected up to 20 days. The dispersion with a medium amount of chitosan (chitosan:whey protein 1:5) produced the most stable particles, which had an average radius of 135 ± 14 nm and a zeta potential value of 36 ± 1 mV. In contrast, at pH 6.0 only the dispersion with a high amount of chitosan (chitosan:whey protein 1:2) showed good shelf stability up to 20 days. CONCLUSIONS It was possible to produce heat-stable whey protein beverages by regulating the interaction between chitosan and whey protein molecules. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Zhengtao Zhao
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - Qian Xiao
- School of Food Science and Technology, Hunan Agricultural University, Hunan 410128, People's Republic of China
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49
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Isolation of β-lactoglobulin from buffalo milk and characterization of its structure changes as a function of pH and ionic strength. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9468-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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50
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Khalesi H, Emadzadeh B, Kadkhodaee R, Fang Y. Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2016.1230064] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hoda Khalesi
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan, China
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