1
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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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2
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Huang L, Chen Y, Ding S, Qu L, He R, Dai C. Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions. Food Chem 2024; 430:136995. [PMID: 37544152 DOI: 10.1016/j.foodchem.2023.136995] [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: 04/04/2023] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/08/2023]
Abstract
In this study, carboxymethyl cellulose (CMC) was used to interact with whey protein isolate (WPI) to prepare conjugates as emulsifiers and embedding agents, which can be used under acidic conditions. Firstly, the effects of ratios and pH values on the formation of WPI-CMC conjugates were investigated. The turbidity and particle size of WPI were reduced in the presence of CMC at pH 4.6 (near the isoelectric point). Then the characterization of physicochemical properties indicated that electrostatic interactions played a major role in the formation of WPI-CMC conjugates, thereby changing the structure and function of conjugates. CMC and WPI reached the optimal aggregation state at pH 4.6 and a ratio of 4:1. The conjugates exhibited excellent emulsifying activity and stability for the oil-in-water emulsions. WPI-CMC conjugates also could provide protection to allicin by preventing degradation under environmental stresses, while maintaining its antioxidant activity.
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Affiliation(s)
- Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Yu Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Shuang Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Lulu Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
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3
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Wang Z, Zhang M, Zhou Y, Zhang Y, Wang K, Liu J. Coacervate Microdroplets as Synthetic Protocells for Cell Mimicking and Signaling Communications. SMALL METHODS 2023; 7:e2300042. [PMID: 36908048 DOI: 10.1002/smtd.202300042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/24/2023] [Indexed: 06/18/2023]
Abstract
Synthetic protocells are minimal systems that mimic certain properties of natural cells and are used to research the emergence of life from a nonliving chemical network. Currently, coacervate microdroplets, which are formed via liquid-liquid phase separation, are receiving wide attention in the context of cell biology and protocell research; these microdroplets are notable because they can provide liquid-like compartment structures for biochemical reactions by creating highly macromolecular crowded local environments. In this review, an overview of recent research on the formation of coacervate microdroplets through phase separation; the design of coacervate-based stimuli-responsive protocells, multichamber protocells, and membranized protocells; and their cell mimic behaviors, is provided. The simplified protocell models with precisely defined and tunable compositions advance the understanding of the requirements for cellular structure and function. Efforts are then discussed to establish signal communication systems in protocell and protocell consortia, as communication is a fundamental feature of life that coordinates matter exchanges and energy fluxes dynamically in space and time. Finally, some perspectives on the challenges and future developments of synthetic protocell research in biomimetic science and biomedical applications are provided.
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Affiliation(s)
- Zefeng Wang
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Biology, College of Chemistry and Chemical Engineering, Key Laboratory for Bio-Nanotechnology and Molecular Engineering of Hunan Province, Hunan University, Changsha, 410082, P. R. China
| | - Min Zhang
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Biology, College of Chemistry and Chemical Engineering, Key Laboratory for Bio-Nanotechnology and Molecular Engineering of Hunan Province, Hunan University, Changsha, 410082, P. R. China
| | - Yan Zhou
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Biology, College of Chemistry and Chemical Engineering, Key Laboratory for Bio-Nanotechnology and Molecular Engineering of Hunan Province, Hunan University, Changsha, 410082, P. R. China
| | - Yanwen Zhang
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Biology, College of Chemistry and Chemical Engineering, Key Laboratory for Bio-Nanotechnology and Molecular Engineering of Hunan Province, Hunan University, Changsha, 410082, P. R. China
| | - Kemin Wang
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Biology, College of Chemistry and Chemical Engineering, Key Laboratory for Bio-Nanotechnology and Molecular Engineering of Hunan Province, Hunan University, Changsha, 410082, P. R. China
| | - Jianbo Liu
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Biology, College of Chemistry and Chemical Engineering, Key Laboratory for Bio-Nanotechnology and Molecular Engineering of Hunan Province, Hunan University, Changsha, 410082, P. R. China
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4
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Biswas S, Hecht AL, Noble SA, Huang Q, Gillilan RE, Xu AY. Understanding the Impacts of Molecular and Macromolecular Crowding Agents on Protein-Polymer Complex Coacervates. Biomacromolecules 2023; 24:4771-4782. [PMID: 37815312 PMCID: PMC10646951 DOI: 10.1021/acs.biomac.3c00545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/25/2023] [Indexed: 10/11/2023]
Abstract
Complex coacervation refers to the liquid-liquid phase separation (LLPS) process occurring between charged macromolecules. The study of complex coacervation is of great interest due to its implications in the formation of membraneless organelles (MLOs) in living cells. However, the impacts of the crowded intracellular environment on the behavior and interactions of biomolecules involved in MLO formation are not fully understood. To address this knowledge gap, we investigated the effects of crowding on a model protein-polymer complex coacervate system. Specifically, we examined the influence of sucrose as a molecular crowder and polyethylene glycol (PEG) as a macromolecular crowder. Our results reveal that the presence of crowders led to the formation of larger coacervate droplets that remained stable over a 25-day period. While sucrose had a minimal effect on the physical properties of the coacervates, PEG led to the formation of coacervates with distinct characteristics, including higher density, increased protein and polymer content, and a more compact internal structure. These differences in coacervate properties can be attributed to the effects of crowders on individual macromolecules, such as the conformation of model polymers, and nonspecific interactions among model protein molecules. Moreover, our results show that sucrose and PEG have different partition behaviors: sucrose was present in both the coacervate and dilute phases, while PEG was observed to be excluded from the coacervate phase. Collectively, our findings provide insights into the understanding of crowding effects on complex coacervation, shedding light on the formation and properties of coacervates in the context of MLOs.
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Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Alison L Hecht
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Sadie A Noble
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Qingqiu Huang
- Cornell High Energy Synchrotron Source (CHESS), Cornell University, Ithaca, New York 14853, United States
| | - Richard E Gillilan
- Cornell High Energy Synchrotron Source (CHESS), Cornell University, Ithaca, New York 14853, United States
| | - Amy Y Xu
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
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5
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Zheng C, Chen M, Chen Y, Qu Y, Shi W, Shi L, Qiao Y, Li X, Guo X, Wang L, Wu W. Preparation of polysaccharide-based nanoparticles by chitosan and flaxseed gum polyelectrolyte complexation as carriers for bighead carp (Aristichthys nobilis) peptide delivery. Int J Biol Macromol 2023; 249:126121. [PMID: 37541467 DOI: 10.1016/j.ijbiomac.2023.126121] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 07/07/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Polysaccharide-based nanoparticles formed by the polyelectrolyte complexation between chitosan (CS) and flaxseed gum (FG) was developed in this work, and it was further used as a carrier for bighead carp peptide (BCP) delivery. The CS molecular weight (MW) of 50 kDa and CS/FG mass ratio of 1:2 at pH 3.5 were optimal conditions for the NP preparation, with the minimum particle size (∼155.1 nm) and the maximum BCP encapsulation efficiency (60.3 %). The BCP-loaded CS/FG NPs exhibited the smallest particle size (175.8 nm). Both CS/FG NPs and CS/FG-BCP NPs exhibited roughly uniform spherical shape. FT-IR spectra confirmed the existence of hydrogen bonds and electrostatic interactions in the nanoparticles. The BCP-loaded NPs displayed a higher thermal stability than BCP. Moreover, the release of BCP was controllable and dose-dependent, following a first-order kinetics model. These findings suggested that our CS/FG NPs are a promising carrier for bioactive peptide delivery.
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Affiliation(s)
- Changliang Zheng
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Yinghong Qu
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xin Li
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xiaojia Guo
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
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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: 4] [Impact Index Per Article: 4.0] [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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Duan W, Chen L, Liu F, Li X, Wu Y, Cheng L, Liu J, Ai C, Huang Q, Zhou Y. The properties and formation mechanism of ovalbumin-fucoidan complex. Int J Biol Macromol 2023; 241:124644. [PMID: 37121411 DOI: 10.1016/j.ijbiomac.2023.124644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/02/2023]
Abstract
The polymeric materials formed by proteins and polysaccharides through molecular interactions have attracted public attention. In this study, a novel binary complex consisting of ovalbumin (OVA) and fucoidan (FUC) was obtained by electrostatic self-assembly. The self-assembly properties and the formation mechanism of the OVA-FUC binary complex were investigated by changing the charging degree and density of complex through altering pH value and polysaccharides proportion. Structural changes during the OVA-FUC electrostatic self-assembly process were investigated by a phase diagram, ζ-potential, and particle size. The optimal conditions for preparing soluble OVA-FUC binary complex were determined by the protein retention rate and insoluble solids content. Results showed that the soluble OVA-FUC binary complex could be obtained at the pH of 3.5 to 5, and the insoluble OVA-FUC binary complex was generated at the pH of 2.5 to 3.5. The OVA-FUC binary complex (19 ± 0.29 mN/m) possessed a medium ability to reduce interfacial tension of the water-oil interface compared with OVA (15 ± 1.13 mN/m) and FUC (24 ± 0.3 mN/m), indicating that OVA-FUC binary complex has good amphiphilicity and can be applied as a potential pH-controlled emulsifier in function food systems for delivering bioactive substances.
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Affiliation(s)
- Wenshan Duan
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Fei Liu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Yongyan Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lujie Cheng
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junmei Liu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Yan Zhou
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
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Ding S, Zhao J, Jiang Z, Mu J, Huang L, Dai C. Fabrication of whey protein isolate/chitosan complexes and its protective effect on allicin. J Appl Polym Sci 2022. [DOI: 10.1002/app.53576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Shuang Ding
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Jun Zhao
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Zhiyuan Jiang
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Jing Mu
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Liurong Huang
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Chunhua Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
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9
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Wang T, Zhang L, Chen L, Li X. Preparation of Oxidized Starch/β-Lactoglobulin Complex Particles Using Microfluidic Chip for the Stabilization of Astaxanthin Emulsion. Foods 2022; 11:3078. [PMID: 36230154 PMCID: PMC9563734 DOI: 10.3390/foods11193078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/17/2022] Open
Abstract
Here, we designed an oxidized starch/β-lactoglobulin (OS/β-lg) complex colloidal particle using a dual-channel microfluidic chip for the stabilization of astaxanthin emulsion. The effect of the mixing ratio, pH, and the degree of substitution (DS) of the oxidized starch on the formation of OS/β-lg complex particles was investigated in detail. The optimal complexation occurred at a pH of 3.6, a mixing ratio of 2:10, and a DS of 0.72%, giving an ideal colloidal particle with near-neutral wettability. With this optimum agent, the astaxanthin-loaded oil-in-water emulsions were successfully prepared. The obtained emulsions showed the typical non-Newton fluid behavior, and the rheological data met the Herschel-Bulkley model. The microscopic images confirmed the dense adsorption of the particle on the oil/water interface. In vitro release and stability studies demonstrated this compact layer contributed to the controlled-release and excellent stability of astaxanthin emulsions facing heat, ultraviolet, and oxidative intervention. This work suggests the potential of microfluidics for the production of food-grade solid emulsifiers.
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Affiliation(s)
| | | | | | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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10
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Sarmah RJ, Kundu S. Structure and morphology of bovine serum albumin–lysozyme (BSA–Lys) complex films at air–water interface. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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11
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Han J, Yan J, Du Y, Wu H, Zhu B. Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength. J Food Sci 2022; 87:2504-2514. [DOI: 10.1111/1750-3841.16176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 02/06/2022] [Accepted: 04/12/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Jia‐Run Han
- College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Jia‐Nan Yan
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Yi‐Nan Du
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Hai‐Tao Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Bei‐Wei Zhu
- College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
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12
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Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study. Foods 2022; 11:foods11101394. [PMID: 35626964 PMCID: PMC9141807 DOI: 10.3390/foods11101394] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/06/2022] [Accepted: 05/07/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, a system was designed that can encapsulate and deliver gallic acid (GA), which was composed of polysaccharide polymers based on sodium alginate (SA), carboxymethyl chitosan (CCT), and cellulose nanofibers (CN) and was assisted by porous starch. The compositions were characterized by rheology and zeta potentials, and the results showed that the materials used in this study could effectively guarantee the stability of the system. The morphology and chemical structure of the beads were characterized by SEM and FT-IR, the results indicated that the addition of CCT could effectively reduce the cracks and pores on the surface of the beads, which was beneficial to the encapsulation and delivery of GA. Moreover, the results of the swelling rate, release tests, and antioxidant tests also proved the effectiveness of the system. The pH response effect of SA/CN/CCT (SCC) beads and the protection of GA were superior, and the release rate of GA in simulated gastric fluid (SGF) was only 6.95%, while SA and SA/CN (SCN) beads reached 57.94% and 78.49%, respectively. In conclusion, the interpenetrating network polymers constructed by SA, CCT, and CN, which, combined with porous starch as a coating layer, can achieve the embedding and the delivery of GA.
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13
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Encapsulation of quercetin in pea protein-high methoxyl pectin nanocomplexes: Formation, stability, antioxidant capacity and in vitro release profile. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Lv Y, Liang Q, Li Y, Liu X, Zhang D, Li X. Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107072] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Yan JN, Xue S, Du YN, Wang YQ, Xu SQ, Wu HT. Influence of pH and blend ratios on the complex coacervation and synergistic enhancement in composite hydrogels from scallop (patinopecten yessoensis) protein hydrolysates and κ-carrageenan/xanthan gum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112745] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127828] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Interaction between Negatively Charged Fish Gelatin and Cyclodextrin in Aqueous Solution: Characteristics and Formation Mechanism. Gels 2021; 7:gels7040260. [PMID: 34940321 PMCID: PMC8701615 DOI: 10.3390/gels7040260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/01/2021] [Accepted: 12/03/2021] [Indexed: 11/20/2022] Open
Abstract
The effect that ratios of fish gelatin (FG) to α/β/γ cyclodextrins (α, β, γCDs) had on the phase behavior of a concentrated biopolymer mixture were comparatively investigated. This showed that the formed biopolymer mixture had the highest gel strength at ratios of FG–CD = 90:10. FG could interact with CDs to form stable soluble complexes with lower values of turbidity, particle size and ζ-potential. All of the FG–CD mixture solutions exhibited pseudo-plastic behaviors, and FG–αCD samples had the highest viscosity values than others. The addition of CDs could unfold FG molecules and make conformation transitions of FG from a random coil to β-turn, leading to the environmental change of hydrophobic residues and presenting higher fluorescence intensity, especially for βCDs. FTIR results revealed that the formation of intermolecular hydrogen bonds between FG and CD could change the secondary structure of FG. These findings might help further apply FG–CD complexes in designing new food matrixes.
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18
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Silva L, Dambros R, Leonardi G, Perrechil F. Biopolymer‐based microparticles for encapsulation of all‐
trans
‐retinoic acid. J Appl Polym Sci 2021. [DOI: 10.1002/app.51335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Letícia Silva
- Departamento de Engenharia Química Universidade Federal de São Paulo – UNIFESP Diadema Brazil
| | - Roberta Dambros
- Departamento de Engenharia Química Universidade Federal de São Paulo – UNIFESP Diadema Brazil
| | - Gislaine Leonardi
- Faculty of Pharmaceutical Sciences University of Campinas Campinas Brazil
| | - Fabiana Perrechil
- Departamento de Engenharia Química Universidade Federal de São Paulo – UNIFESP Diadema Brazil
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19
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Liu J, Chai J, Zhang T, Yuan Y, Saini RK, Xu M, Li S, Shang X. Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106777] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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20
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Plati F, Ritzoulis C, Pavlidou E, Paraskevopoulou A. Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization. Int J Biol Macromol 2021; 182:144-153. [PMID: 33836200 DOI: 10.1016/j.ijbiomac.2021.04.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/19/2021] [Accepted: 04/02/2021] [Indexed: 11/19/2022]
Abstract
In this study, intermolecular interactions and structure formation between hemp protein isolate (HPI) and gum Arabic (GA) were investigated to unravel their complexation mechanisms. For this purpose, structural transition as a function of pH (2.0-7.0) and protein to polysaccharide ratio (HPI:GA, R = 0.5:1-13:1 w/w) was evaluated via turbidimetric analysis, ζ-potentiometry, state diagram construction and coacervate yield. It was proved that critical phase transition pH shifted to higher values with R increase, until reaching a plateau at ratio 10:1, with complexes to be formed even at pH region where both biopolymers were negatively charged. The shift of pH value, where maximum turbidity was noticed (pHopt), was well in accordance with net charge neutrality of HPI-GA mixtures found by electrophoretic mobility measurements. Maximum coacervation, occurred at ratio R = 2:1 and pHopt = 3.5, was depicted by the highest yield (92%), while morphological characteristics of liquid as well as freeze-dried HPI-GA coacervates, obtained through optical and scanning electron microscope measurements, gave a further perception of the associative processes during complex coacervation. Additionally, the molecular interactions between HPI and GA were confirmed by Fourier transform infrared spectroscopy (FTIR) revealing primarily electrostatic interactions with secondary stabilization of hydrogen bonds. Therefore, these findings could provide useful information for the development of HPI - GA coacervates as a potential bioactive encapsulation means.
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Affiliation(s)
- Fotini Plati
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Sindos Campus, Thessaloniki 57400, Greece
| | - Eleni Pavlidou
- Solid State Physics Section, Physics Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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21
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Zhang Q, Zhou Y, Yue W, Qin W, Dong H, Vasanthan T. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.026] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Interaction between ovalbumin and pectin and coacervate characterization. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-021-04818-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Ferreira LO, Santos MB, Garcia-Rojas EE. Complex coacervates between bovine serum albumin and anionic polysaccharides: formation and characterization. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.07021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The comparative study regarding complexes coacervated between Bovine Serum Albumin (BSA) and different polysaccharides, Pectin (PEC) and Gum Acacia (GA), was carried out by evaluating the influence of different ratios (protein:polysaccharide) and sodium chloride (NaCl) concentrations on turbidity and zeta potential. The BSA:PEC complexes were formed in a 10:1 ratio whereas BSA:GA at 3:1. The complexation pH showed different behavior, BSA: PEC complexes exhibited maximum turbidity in a wide pH range (4.9 to 1.5), while BSA: GA had maximum turbidity at pH 3.5. The increase in the concentration of NaCl negatively influenced the complexation. The NaCl concentration of 0.40 mol L-1 suppressed the interaction in BSA:PEC (10:1) and reduced the range formation of BSA:GA (3:1). The Fourier Transform Infrared (FTIR) demonstrated the participation not only of electrostatic interactions, but also of hydrogen bonds in the complexation. This initial study elucidated fundamental aspects about the formation of coacervate complexes between BSA:GA/PEC that assist in directing its application in food products especially, in acidic matrices (pH~4.0) as well as with low concentration of salts, in view of the effect of pH on maximum formation and sensitivity to NaCl. These complexes can be added directly to products in order to add nutritional value or even be used as a new matrix for the encapsulation of bioactive compounds.
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24
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Hernández‐Carrión M, Moyano M, Quintanilla‐Carvajal MX. Design of high‐oleic palm oil nanoemulsions suitable for drying in refractance window™. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - Miguel Moyano
- Facultad de Ingeniería Universidad de la Sabana Bogotá Colombia
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25
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Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Crit Rev Food Sci Nutr 2020; 62:1363-1382. [DOI: 10.1080/10408398.2020.1843132] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
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26
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Zou W, Mourad FK, Zhang X, Ahn DU, Cai Z, Jin Y. Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105978] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Naderi B, Keramat J, Nasirpour A, Aminifar M. Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825484] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Behnaz Naderi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Javad Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Mehrnaz Aminifar
- Department of Food, Halal and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute – SRI, Karaj, Iran
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28
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Lu X, Xie S, Wang L, Xie H, Lei Q, Fang W. Electrostatic-driven structural transformation in the complexation of lysozyme and κ-carrageenan. Chem Phys 2020. [DOI: 10.1016/j.chemphys.2020.110910] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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You G, Niu G, Long H, Zhang C, Liu X. Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions. Food Chem 2020; 319:126532. [DOI: 10.1016/j.foodchem.2020.126532] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/29/2020] [Accepted: 02/29/2020] [Indexed: 11/16/2022]
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30
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Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124673] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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31
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Nikbakht Nasrabadi M, Goli SAH, Sedaghat Doost A, Van der Meeren P. Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes. Int J Biol Macromol 2020; 151:116-123. [PMID: 32070736 DOI: 10.1016/j.ijbiomac.2020.02.149] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 01/26/2023]
Abstract
The formation, characterization, and functionality of hybrid nanoparticles based on linseed bio-macromolecules extracted as linseed protein (LP) and linseed gum (LG) from the remaining meal after oil extraction were investigated. The assembly of bioparticles at different protein to polysaccharide ratios as a function of pH was characterized in terms of absorbance measurements, dynamic light scattering and surface charge. The wettability of the assembled particles as well as the plain LP and LG was also determined. By increasing the LG proportion in the bioparticles, both the size of the particles and their contact angle tended to decrease, whereas their zeta potential became more negative over the whole studied pH range. The formed negatively charged particles at pH 3 with a 50:50 LP to LG ratio and a size of approximately 300 nm were selected and their functional properties (solubility, emulsifying and foaming properties) were compared to the individual biopolymers. The interaction between LG and LP was found to modify the functional properties of native LP especially at and around its isoelectric point. The LP-LG particles could be useful for stabilizing plant-based emulsions and foams.
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Affiliation(s)
- Maryam Nikbakht Nasrabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
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32
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Lu Z, Wang L, Xie H, Lei Q, Fang W, Lu X. Structural transitions of ovalbumin/κ-carrageenan complexes under the effects of pH and composition. Chem Phys 2020. [DOI: 10.1016/j.chemphys.2020.110733] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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33
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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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34
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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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35
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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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36
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Tian J, Liu Y, Miao S, Yang Q, Hu X, Han Q, Xue L, Yang P. Amyloid-like protein aggregates combining antifouling with antibacterial activity. Biomater Sci 2020; 8:6903-6911. [DOI: 10.1039/d0bm00760a] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
A new class of biopolymer coating based on amyloid-like protein aggregates is reported to combine both antifouling and antibacterial activity.
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Affiliation(s)
- Juanhua Tian
- Department of Urology
- The Second Affiliated Hospital of Xi'an Jiaotong University
- Xi'an 710004
- China
| | - Yongchun Liu
- Key Laboratory of Applied Surface and Colloid Chemistry
- Ministry of Education
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
| | - Shuting Miao
- Key Laboratory of Applied Surface and Colloid Chemistry
- Ministry of Education
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
| | - Qingmin Yang
- School of Chemistry and Chemical Engineering
- Northwestern Polytechnical University
- Xi'an 710072
- China
| | - Xinyi Hu
- Key Laboratory of Applied Surface and Colloid Chemistry
- Ministry of Education
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
| | - Qian Han
- Key Laboratory of Applied Surface and Colloid Chemistry
- Ministry of Education
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
| | - Li Xue
- Department of Urology
- The Second Affiliated Hospital of Xi'an Jiaotong University
- Xi'an 710004
- China
| | - Peng Yang
- Key Laboratory of Applied Surface and Colloid Chemistry
- Ministry of Education
- School of Chemistry and Chemical Engineering
- Shaanxi Normal University
- Xi'an 710119
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37
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Jiao W, Chen W, Mei Y, Yun Y, Wang B, Zhong Q, Chen H, Chen W. Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate. Molecules 2019; 24:molecules24234374. [PMID: 31795396 PMCID: PMC6930533 DOI: 10.3390/molecules24234374] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 11/24/2019] [Accepted: 11/28/2019] [Indexed: 01/22/2023] Open
Abstract
The aim of this study was to prepare sodium alginates (SAs) with different molecular weight and G/M ratio, and characterize their rheological behaviors and emulsifying properties. The result of Fourier transform infrared (FTIR) showed that the chemical bonds among the β-d-mannuronic acid- (M-), α-l-guluronic acid- (G-), and MG-sequential blocks in the SA chains were not changed significantly by acid treatment. Meanwhile, the molecular weight and G/M ratio of the SA exhibited drastic variation after acid modification. The result of rheological analysis suggesting that the apparent viscosity of SA reduced from 30 to 16.4 mPa.s with the increase of shear rate, reveals that SA solution belongs to pseudoplastic liquid. Also, the apparent viscosity of acid-modified SA solution dropped rapidly with the decrease of the molecular weight. The properties of emulsions stabilized by SA, SA-Ms, and commercial SAs were evaluated via the interface tensiometry and determination of the zeta potential, droplet size, creaming index (CI), and Turbiscan stability index (TSI). Compared with the SA-stabilized emulsion, the interfacial tension of the emulsion stabilized by SA-M increased with the decrease of the molecular weight reduced at the similar M/G ratio. The decrease in zeta potential and the increase in TSI of the emulsion were observed with the decrease of molecular weight, indicating that molecular weight plays an important role on the emulsifying ability of SA. In addition, the SA with low G/M ratio can form emulsions with stable and fine droplets.
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Affiliation(s)
- Wenxiao Jiao
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Yuqi Mei
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Yonghuan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Boqiang Wang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: (H.C.); (W.C.); Tel./Fax: +86-0898-6625-6495 (H.C. & W.C.)
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: (H.C.); (W.C.); Tel./Fax: +86-0898-6625-6495 (H.C. & W.C.)
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Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Rashid F, Ahmed Z, Hussain S, Huang JY, Ahmad A. Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization. Carbohydr Polym 2019; 215:29-38. [DOI: 10.1016/j.carbpol.2019.03.054] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 03/12/2019] [Accepted: 03/15/2019] [Indexed: 01/05/2023]
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40
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Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.080] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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42
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Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.027] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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43
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Sedaghat Doost A, Nikbakht Nasrabadi M, Kassozi V, Dewettinck K, Stevens CV, Van der Meeren P. Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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44
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Nikbakht Nasrabadi M, Goli SAH, Sedaghat Doost A, Roman B, Dewettinck K, Stevens CV, Van der Meeren P. Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.12.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Bastos LPH, de Carvalho CWP, Garcia-Rojas EE. Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate. Int J Biol Macromol 2018; 120:332-338. [DOI: 10.1016/j.ijbiomac.2018.08.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 08/08/2018] [Accepted: 08/09/2018] [Indexed: 02/08/2023]
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46
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Coacervates and coaggregates: Liquid–liquid and liquid–solid phase transitions by native and unfolded protein complexes. Int J Biol Macromol 2018; 120:10-18. [DOI: 10.1016/j.ijbiomac.2018.08.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/11/2018] [Accepted: 08/13/2018] [Indexed: 11/23/2022]
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47
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Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects. Int J Biol Macromol 2018; 119:1052-1058. [DOI: 10.1016/j.ijbiomac.2018.07.168] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 07/12/2018] [Accepted: 07/26/2018] [Indexed: 02/08/2023]
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48
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Hasanvand E, Rafe A, Emadzadeh B. Phase separation behavior of flaxseed gum and rice bran protein complex coacervates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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49
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Anvari M, Smith B, Sannito C, Fong Q. Characterization of rheological and physicochemical properties of Alaska walleye pollock ( Gadus chalcogrammus) roe. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3616-3624. [PMID: 30150820 PMCID: PMC6098774 DOI: 10.1007/s13197-018-3287-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2018] [Accepted: 06/11/2018] [Indexed: 11/25/2022]
Abstract
Alaska walleye pollock (Gadus chalcogrammus) roe is a commercial product of the Alaska pollock fishery. Accordingly, the objective of this study was to determine functional properties of pollock roe through rheological and physicochemical analyses. Pollock roe rheological properties were determined by flow sweep and frequency sweep measurements. Zeta potential of the roe was measured at different pHs (2-12) and roe protein concentration of 0.05% (w/v). Protein solubility was determined by adjusting pH of the freeze-dried pollock roe powder between 2 and 12. Emulsion stability of the roe was determined by measuring creaming index at different oil:water ratios ranging from 5:95 to 65:35 (w/w). The obtained results showed that emulsifying activities of the pollock roe were high (2.93 ± 0.03 ml oil/g roe). Higher oil phase volume resulted in more stable emulsions. The highest charge densities were at pH 2 and 12, where the maximum protein solubility occurred. The DSC thermogram for the pollock roe exhibited a single endothermic peak at 82.89 °C in average, indicated thermal denaturation of the fish roe proteins. Rheological behaviors of the roe were determined as a function of temperature (5 and 25 °C). Viscosity profile showed shear thinning behavior in both samples. However, the pseudoplasticity degree (N) and viscosity values increased by decreasing temperature. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated viscoelastic behavior in all of the samples. However, higher dynamic moduli values at lower temperatures suggested more molecular connectivity and network formation, which was likely caused by protein-protein interactions.
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Affiliation(s)
- Mohammad Anvari
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844 USA
| | - Brennan Smith
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844 USA
| | - Chris Sannito
- Marine Advisory Program, Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK 99615 USA
| | - Quintin Fong
- Marine Advisory Program, Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK 99615 USA
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50
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Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions. Food Chem 2018; 256:62-70. [DOI: 10.1016/j.foodchem.2018.02.102] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 02/16/2018] [Accepted: 02/19/2018] [Indexed: 11/20/2022]
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