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Chen C, Liu Z, Xiong W, Yao Y, Li J, Wang L. Effect of alkaline treatment duration on rapeseed protein during pH-shift process: Unveiling physicochemical properties and enhanced emulsifying performance. Food Chem 2024; 459:140280. [PMID: 38991445 DOI: 10.1016/j.foodchem.2024.140280] [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: 03/08/2024] [Revised: 06/23/2024] [Accepted: 06/28/2024] [Indexed: 07/13/2024]
Abstract
This study aims to investigate the influence of alkaline treatment duration (0-5 h) on the physicochemical properties and emulsifying performance of rapeseed protein during pH-shift process. Results showed that a 4-h alkaline treatment significantly reduced the particle size of rapeseed protein and led to a notable decrease in disulfide bond content, as well as alterations in subunit composition. Moreover, solubility of rapeseed protein increased from 18.10 ± 0.13% to 40.44 ± 1.74% post-treatment, accompanied by a ∼ 40% enhancement in emulsifying properties. Morphological analysis revealed superior plasticity and sharper contours in 4-h alkali-treated rapeseed protein emulsions compared to untreated counterparts. Rheological analysis indicated higher viscosity and elasticity in the alkali-treated group. Overall, 4-h alkaline treatment markedly enhanced the multifaceted functional attributes of rapeseed protein during pH-shift process, rendering it a promising emulsifier in the food industry.
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Affiliation(s)
- Chao Chen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, 210023, China
| | - Zihua Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, 210023, China
| | - Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, 210023, China
| | - Yijun Yao
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, 210023, China
| | - Jing Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, 210023, China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, 210023, China.
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2
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Wang D, Zhang J, Zhong L, Yang C, Zhang X, Hu Q, Zhang L. Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes. Food Chem X 2024; 23:101689. [PMID: 39157656 PMCID: PMC11327432 DOI: 10.1016/j.fochx.2024.101689] [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: 04/07/2024] [Revised: 07/18/2024] [Accepted: 07/21/2024] [Indexed: 08/20/2024] Open
Abstract
Lycopene, a carotenoid with numerous physiological benefits, particularly in its Z-isomer form, faces challenges in its application due to low chemical stability. To address this limitation, high internal phase emulsion was successfully synthesized using ovalbumin-chitosan complexes. The aim was to enhance the stability of lycopene including Z-lycopene. The solubility, particle size, ζ-potential and uniformity of the mixture were dependent on pH value and biopolymer proportion. Notably, optimal ovalbumin-chitosan complex formation occurred at pH 2.5 with a ratio of 4:1 resulting in the highest solubility and optimal uniformity which contributed to its superior emulsification properties. Evaluation of encapsulating efficiency and loading amount revealed 98.19% and 1.7661 mg/g respectively for lycopene in ovalbumin-chitosan stabilized emulsions, inhibiting the transformation from Z-lycopene to (all-E)-lycopene. The encapsulated lycopene possessed UV stability where retention rate remained high at 81.86%. The retention rate was up to 65.37% and 41.82% at 45 °C and 80 °C, respectively.
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Affiliation(s)
- Dan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junmiao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuejian Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China
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3
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Wang F, Feng W, Zhu Z, Zhang J, Wei H, Dang L. Coacervating behavior of amino acid anionic and amphoteric mixed micelle-polymer. SOFT MATTER 2024; 20:5733-5744. [PMID: 38980096 DOI: 10.1039/d4sm00267a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
Abstract
In this paper, coacervates were formed with mixed micelles consisting of the anionic amino acid surfactant sodium lauroylsarcosinate (NLS) and amphoteric surfactant cocamidopropyl betaine (CAPB) in combination with cationic guar gum. Based on personal care formulation studies, coacervates were prepared by diluting a concentrated system with water to better suit the product application process. The phase behavior during dilution was revealed by turbidity, which was influenced by the mixed micelle ratio (X), salt concentration, and dilution ratio (R). Optical microscopy, cryo-SEM, SAXS and rotational rheometry were used to characterize the structure and properties of the coacervates, which strongly depended on the interaction strength between the polymer and micelles. Dominated by electrostatic interactions, the coacervates exhibited a dense porous structure with low water content and a high viscoelastic modulus, while weakened interactions resulted in a looser mesh internal structure with lower viscoelasticity, enhancing skin adsorption. These findings enhance our understanding of polymer-mixed micelle systems and offer practical strategies for controlling the properties of coacervates.
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Affiliation(s)
- Feihong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Wenhui Feng
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Zhendong Zhu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Jiahao Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Hongyuan Wei
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
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Pan F, Wu X, Gong L, Xu H, Yuan Y, Lu J, Zhang T, Liu J, Shang X. Dextran sulfate acting as a chaperone-like component on inhibition of amorphous aggregation and enhancing thermal stability of ovotransferrin. Food Chem 2024; 445:138720. [PMID: 38359570 DOI: 10.1016/j.foodchem.2024.138720] [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: 09/26/2023] [Revised: 01/25/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
The tendency of ovotransferrin (OVT) to unfold and aggregate under 60 °C severely restricted sterilization temperature during egg processing. Searching for efficient strategies to improve OVT thermal stability is essential for improving egg product quality and processing suitability. Here, we investigated the effect of sulfate polysaccharide (dextran sulfate, DS) on heat-induced aggregation of OVT. We found that DS can effectively suppress amorphous aggregation of OVT at pH 7.0 after heating. Strikingly, the addition of 5 µM DS fully suppressed insoluble aggregates formation of 0.5 mg/mL OVT. Structure analysis confirmed that DS preserves nearly the entire secondary and tertiary structure of OVT during heating. The steric hindrance effect arising from strong electrostatic interactions between OVT and DS, coupled with reduced OVT hydrophobicity, is the underlying mechanism in suppressing protein-protein interactions, thus enhancing thermal stability. These findings suggest DS could act as protein stabilizers and chaperones, enhancing the thermostability of heat-sensitive proteins.
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Affiliation(s)
- Fengguang Pan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xinling Wu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Lingling Gong
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Haojie Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Yixin Yuan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jinming Lu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
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Xu L, Wang Y, Yang Y, Qiu C, Jiao A, Jin Z. Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing. Int J Biol Macromol 2024; 269:131967. [PMID: 38692528 DOI: 10.1016/j.ijbiomac.2024.131967] [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: 10/20/2023] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/03/2024]
Abstract
The development of food-grade high internal phase emulsions (HIPEs) for 3D printing and the replacement of animal fats have attracted considerable attention. In this study, in order to improve the rheological properties and stability of pea protein to prepare HIPE, pea protein/carboxymethyl cellulose (pH-PP/CMC) was prepared and subjected to pH cycle treatment to produce HIPEs. The results showed that pH cycle treatment and CMC significantly reduced the droplet size of HIPEs (from 143.33 to 12.10 μm). At higher CMC concentrations, the interfacial tension of the PP solution decreased from 12.84 to 11.71 mN/m without pH cycle treatment and to 10.79 mN/m with pH cycle treatment. The HIPEs with higher CMC concentrations subjected to pH cycle treatment showed shear thinning behavior and higher viscoelasticity and recovered their solid-like properties after being subjected to 50 % strain, indicating that they could be used for 3D printing. The 3D printing results showed that the pH-PP/CMC HIPE with 0.3 % CMC had the finest structure. Our work provides new insights into developing food-grade HIPEs and facilitating their use in 3D printing inks as nutrient delivery systems and animal fat substitutes.
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Affiliation(s)
- Liangyun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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Zhang Y, Xie S, Huang W, Zhan L, Huang Y, Chen P, Xie F. Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3585-3593. [PMID: 38150581 DOI: 10.1002/jsfa.13242] [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: 09/28/2023] [Revised: 12/14/2023] [Accepted: 12/28/2023] [Indexed: 12/29/2023]
Abstract
BACKGROUND Modified polysaccharides have greatly expanded applications in comparison with native polysaccharides due to their improved compatibility and interactions with proteins and active compounds in food-related areas. Nonetheless, there is a noticeable dearth of research concerning the utilization of carboxymethyl starch (CMS) as a microcapsule wall material in food processing, despite its common use in pharmaceutical delivery. The development of an economical and safe embedding carrier using CMS and gelatin (GE) holds immense importance within the food-processing industry. In this work, the potential of innovative coacervates formed by the combination of GE and CMS as a reliable, stable, and biodegradable embedding carrier is evaluated by turbidity measurements, thermogravimetric analysis (TGA), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and rheological measurements. RESULTS The results indicate that GE-CMS coacervates primarily resulted from electrostatic interactions and hydrogen bonding. The optimal coacervation was observed at pH 4.6 and with a GE/CMS blend ratio of 3:1 (w/w). However, the addition of NaCl reduced coacervation and made it less sensitive to temperature changes (35-55 °C). In comparison with individual GE or CMS, the coacervates exhibited higher thermal stability, as shown by TGA. X-ray diffraction analysis shows that the GE-CMS coacervates maintained an amorphous structure. Rheological testing reveals that the GE-CMS coacervates exhibited shear-thinning behavior and gel-like properties. CONCLUSION Overall, attaining electroneutrality in the mixture boosts the formation of a denser structure and enhances rheological properties, leading to promising applications in food, biomaterials, cosmetics, and pharmaceutical products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yiling Zhang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shumin Xie
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yingwei Huang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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7
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Lu X, Qian S, Wu X, Lan T, Zhang H, Liu J. Research progress of protein complex systems and their application in food: A review. Int J Biol Macromol 2024; 265:130987. [PMID: 38508559 DOI: 10.1016/j.ijbiomac.2024.130987] [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: 07/06/2023] [Revised: 03/16/2024] [Accepted: 03/16/2024] [Indexed: 03/22/2024]
Abstract
Among the common natural biomolecules, the excellent properties of proteins have attracted extensive attention from researchers for functional applications, however, in native form proteins have many limitations in the performance of their functional attribute. However, with the deepening of research, it has been found that the combination of natural active substances such as polyphenols, polysaccharides, etc. with protein molecules will make the composite system have stronger functional properties, while the utilization of pH-driven method, ultrasonic treatment, heat treatment, etc. not only provides a guarantee for the overall protein-based composite system, but also gives more possibilities to the protein-composite system. Protein composite systems are emerging in the fields of novel active packaging, functional factor delivery systems and gel systems with high medical value. The products of these protein composite systems usually have high functional properties, mainly due to the interaction of the remaining natural active substances with protein molecules, which can be broadly categorized into covalent interactions and non-covalent interactions, and which, despite the differences in these interactions, together constitute the cornerstone for the stability of protein composite systems and for in-depth research.
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Affiliation(s)
- Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xinhui Wu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
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8
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Sarker P, Jani PK, Hsiao LC, Rojas OJ, Khan SA. Interacting collagen and tannic acid Particles: Uncovering pH-dependent rheological and thermodynamic behaviors. J Colloid Interface Sci 2023; 650:541-552. [PMID: 37423181 DOI: 10.1016/j.jcis.2023.06.209] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/04/2023] [Accepted: 06/30/2023] [Indexed: 07/11/2023]
Abstract
HYPOTHESIS Biomaterials such as collagen and tannic acid (TA) particles are of interest in the development of advanced hybrid biobased systems due to their beneficial therapeutic functionalities and distinctive structural properties. The presence of numerous functional groups makes both TA and collagen pH responsive, enabling them to interact via non-covalent interactions and offer tunable macroscopic properties. EXPERIMENT The effect of pH on the interactions between collagen and TA particles is explored by adding TA particles at physiological pH to collagen at both acidic and neutral pH. Rheology, isothermal titration calorimetry (ITC), turbidimetric analysis and quartz crystal microbalance with dissipation monitoring (QCM-D) are used to study the effects. FINDINGS Rheology results show significant increase in elastic modulus with an increase in collagen concentration. However, TA particles at physiological pH provide stronger mechanical reinforcement to collagen at pH 4 than collagen at pH 7 due to the formation of a higher extent of electrostatic interaction and hydrogen bonding. ITC results confirm this hypothesis, with larger changes in enthalpy, |ΔH|, observed when collagen is at acidic pH and |ΔH| > |TΔS| indicating enthalpy-driven collagen-TA interactions. Turbidimetric analysis and QCM-D help to identify structural differences of the collagen-TA complexes and their formation at both pH conditions.
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Affiliation(s)
- Prottasha Sarker
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States
| | - Pallav K Jani
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States
| | - Lilian C Hsiao
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States
| | - Orlando J Rojas
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States; Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry and Department of Wood Science, The University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada.
| | - Saad A Khan
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States.
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Taheri A, Kashaninejad M, Tamaddon AM, Du J, Jafari SM. Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement. Gels 2023; 9:485. [PMID: 37367155 DOI: 10.3390/gels9060485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/28/2023] Open
Abstract
Functional, physicochemical, and rheological properties of protein-polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes are discussed in the presence of CaCl2 (2-10 mM), (CSM-Blg-Ca), and NaCl (10-100 mM) (CSM-Blg-Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel-Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM-Blg-Ca could enhance elasticity and viscosity, as compared with the effect of CSM-Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole-Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein-polysaccharide complexes.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
| | - Ali Mohammad Tamaddon
- Department of Pharmaceutical Nanotechnology and Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol 2023; 14:35-61. [PMID: 36972160 DOI: 10.1146/annurev-food-060721-023522] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
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11
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Wan Y, Lin C, Li Y, Wang R, Feng W, Chen Z, Wang T, Luo X, Wu X. Tuning the electrostatic interaction between rice protein and carboxymethyl cellulose toward hydrophilic composites with enhanced functional properties. Int J Biol Macromol 2023; 235:123918. [PMID: 36871680 DOI: 10.1016/j.ijbiomac.2023.123918] [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: 12/08/2022] [Revised: 02/25/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC. Specifically, the water-dispersibility of RPs was increased from 1.7 % to 93.5 % at a RPs/CMC mass ratio of 10:1 with CMC of DS1.2 (Mw = 250 kDa). Fluorescence and circular dichroism spectra showed suppressed folding tendency of RPs by CMC during neutralizing the basicity, indicating controllable protein conformations. Furthermore, the structures of RCs became more unfolded for CMC with a larger DS or a smaller Mw. This enabled RCs with highly controllable functionalities in terms of emulsifying and foaming properties, which may have promising applications in developing food matrix with customized structures and textures.
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Affiliation(s)
- Ying Wan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chen Lin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiaohu Luo
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China.
| | - Xiping Wu
- Department of Neurology, Ningbo Medical Center Li-Huili Hospital, Ningbo, Zhejiang 315040, China; School of Medicine, Ningbo University, Zhejiang 315040, China.
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12
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Ionic Strength Dependence of the Complex Coacervation between Lactoferrin and β-Lactoglobulin. Foods 2023; 12:foods12051040. [PMID: 36900563 PMCID: PMC10001252 DOI: 10.3390/foods12051040] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/21/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Heteroprotein complex coacervation is an assembly formed by oppositely charged proteins in aqueous solution that leads to liquid-liquid phase separation. The ability of lactoferrin and β-lactoglobulin to form complex coacervates at pH 5.5 under optimal protein stoichiometry has been studied in a previous work. The goal of the current study is to determine the influence of ionic strength on the complex coacervation between these two proteins using direct mixing and desalting protocols. The initial interaction between lactoferrin and β-lactoglobulin and subsequent coacervation process were highly sensitive to the ionic strength. No microscopic phase separation was observed beyond a salt concentration of 20 mM. The coacervate yield decreased drastically with increasing added NaCl from 0 to 60 mM. The charge-screening effect induced by increasing the ionic strength is attributed to a decrease of interaction between the two oppositely charged proteins throughout a decrease in Debye length. Interestingly, as shown by isothermal titration calorimetry, a small concentration of NaCl around 2.5 mM promoted the binding energy between the two proteins. These results shed new light on the electrostatically driven mechanism governing the complex coacervation in heteroprotein systems.
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13
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Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Sarmah S, Hazarika U, Das SM, Quraishi S, Bhatta A, Belwal VK, Jha AN, Singha Roy A. Deciphering the interactions of phytochemicals with ovalbumin, the major food allergen from egg white: spectroscopic and computational studies. LUMINESCENCE 2022; 37:2105-2122. [PMID: 36271635 DOI: 10.1002/bio.4401] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/17/2022] [Accepted: 10/17/2022] [Indexed: 12/14/2022]
Abstract
Ovalbumin (OVA), the major component of egg white, has been used as a model carrier protein to study the interaction of four bioactive phytochemicals 6-hydroxyflavone, chrysin, naringin, and naringenin. A static quenching mechanism was primarily associated with the complexation of the flavonoids with OVA. Hydrophobic forces play a major part in the stability of the complexes. The structural changes within the protein in response to flavonoid binding revealed a decrease in OVA's α-helical content. The hypothesized binding site for flavonoids in OVA overlaps with one or more immunoglobulin E-binding epitopes that may have some effect in the immunoglobulin E response pathway. The flavonoids remain in the same binding site throughout the simulation time and impart protein stability by forming different noncovalent interactions. This study presents comprehensive information about the interaction of the flavonoids with OVA and the associated structural variations after the binding, which might help researchers better comprehend similar medication pharmacodynamics and provide critical information for future therapeutic development.
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Affiliation(s)
- Sharat Sarmah
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
| | - Upasana Hazarika
- Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, India
| | - Sony Moni Das
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
| | - Sana Quraishi
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
| | - Anindita Bhatta
- Centre for Advanced Studies, Department of Chemistry, North-Eastern Hill University, Shillong, India
| | - Vinay Kumar Belwal
- Department of Bioscience and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, India
| | - Anupam Nath Jha
- Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, India
| | - Atanu Singha Roy
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
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15
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Feng J, Tian H, Chen X, Cai X, Shi X, Wang S. Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Microencapsulation of betanin by complex coacervation of carboxymethylcellulose and amaranth protein isolate for application in edible gelatin films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Liao W, Dumas E, Elaissari A, Gharsallaoui A. The formation mechanism of multilayer emulsions studied by isothermal titration calorimetry and dynamic light scattering. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108275] [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]
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18
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Xi C, Sun Z, Chen X, Ding X, Zhang T. Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study. Food Chem X 2022; 15:100402. [PMID: 36211725 PMCID: PMC9532732 DOI: 10.1016/j.fochx.2022.100402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/15/2022] [Accepted: 07/22/2022] [Indexed: 11/28/2022] Open
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19
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Zhang N, Han J, Chen F, Gao C, Tang X. Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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20
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Wan Y, Li J, Ma J, Li Y, Wang R, Chen Z, Wang T. Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network. Food Chem 2022; 398:133862. [DOI: 10.1016/j.foodchem.2022.133862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/27/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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21
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Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing. Foods 2022; 11:foods11152244. [PMID: 35954010 PMCID: PMC9367761 DOI: 10.3390/foods11152244] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 02/04/2023] Open
Abstract
Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological, textural, and 3D printing characteristics. The textural and microstructural properties of different formulations were evaluated and compared. The addition of soy and cricket protein induced an increase in yield stress (τ₀), storage modulus (G′), and loss modulus (G″) while egg albumin protein decreased these parameters. The textural analysis (back extrusion and force of extrusion) demonstrated the relationship between increasing the amount of protein in the formula with an improvement in consistency and index of viscosity. These values showed a straight correlation with the printability of fortified formulas. 3D printing of the different formulas revealed that soy and cricket proteins allow the targeting of complex geometry with multilayers.
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22
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Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09754-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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23
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Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion. Int J Biol Macromol 2022; 211:150-158. [PMID: 35568148 DOI: 10.1016/j.ijbiomac.2022.05.078] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/08/2022] [Accepted: 05/09/2022] [Indexed: 11/22/2022]
Abstract
This study explored the mechanism underlying the interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on OVA-FA-stabilized emulsions. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to study the polysaccharide OVA-FA interactions mechanism and to resolve the changes in the protein secondary structure and crystal structure. OVA-FA-polysaccharide-stabilized emulsions were studied using confocal laser scanning microscopy (CLSM), and their rheological properties and stability were determined. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to an increase in the β-sheet content of OVA and a decrease in the α-helix and random coil contents. The stability of the OVA-FA-polysaccharide-stabilized emulsions was better compared with that of the OVA-FA-stabilized emulsions. By comparing the different OVA-FA-polysaccharide-stabilized emulsions, we observed that OVA-FA-agar did not stabilize the emulsion well, while the OVA-FA-SA- and OVA-FA-KC-stabilized emulsions had good elasticity, and the microstructure and storage stability of the OVA-FA-KC-stabilized emulsion were better. Our findings provide a new perspective for the application of OVA-FA-KC in complex food emulsions.
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24
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Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Complexation behavior of carboxymethyl short-chain amylose and quaternized chitosan. Int J Biol Macromol 2022; 209:1914-1921. [PMID: 35500772 DOI: 10.1016/j.ijbiomac.2022.04.165] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/27/2022] [Accepted: 04/22/2022] [Indexed: 11/24/2022]
Abstract
The complexation of carboxymethyl short-chain amylose (CSA) and hydroxypropyl trimethyl ammonium chloride chitosan (HACC) and the stability of CSA/HACC nanocomplex were investigated. Resonance light scattering (RLS), turbidity, nanoparticle size and zeta potential analyses revealed that the complex coacervation occurred between CSA and HACC. The mass ratio and pH markedly influenced the complexation behavior; CSA with a higher degree of substitution (DS0.2) altered the complexation at a lower mass ratio and pH, increasing the turbidity and RLS intensity. The results of particle size and zeta potential analyses indicated that CSA/HACC complexes possessed the good pH and ionic strength stability. In addition to electrostatic interactions, hydrogen bonding and hydrophobic effects were also determined to be involved in the complexation process using thermal titration calorimetry (ITC). Additionally, the process was spontaneous, and CSA with a higher DS showed stronger complexation ability. These results may enable the understanding of polysaccharide complex behaviors.
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26
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Structurally stable sustained-release microcapsules stabilized by self-assembly of pectin-chitosan-collagen in aqueous two-phase system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107413] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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27
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Duarte LG, Alencar WM, Iacuzio R, Silva NC, Picone CS. Synthesis, characterization and application of antibacterial lactoferrin nanoparticles. Curr Res Food Sci 2022; 5:642-652. [PMID: 35373146 PMCID: PMC8971344 DOI: 10.1016/j.crfs.2022.03.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/24/2022] Open
Abstract
Lactoferrin (L) and gellan gum (G) nanoparticles were produced in different biopolymer proportions through electrostatic complexation to enhance the antimicrobial properties of lactoferrin. The nanoparticles were characterized according to size, charge density, morphology and antimicrobial activity against S. aureus and E. coli, in two different broths to show the effect of the broth composition on the nanoparticle activity. The 9L:1G particles showed the highest positive zeta potential (+21.20 mV) and reduced diameter (92.03 nm) which resulted in a minimum inhibitory concentration six times smaller (0.3 mg/ml) than pure lactoferrin (2 mg/ml). However, the bacteriostatic action of nanoparticles was inhibited in the presence of divalent cations. When applied to strawberries as a coating, lactoferrin nanoparticles extended fruit shelf-life up to 6 days in the presence of carboxymethylcellulose (CMC). Therefore, lactoferrin-gellan gum complexation was proved to be a promising tool to enhance lactoferrin antimicrobial action and broaden its application as a food preserver.
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Affiliation(s)
- Larissa G.R. Duarte
- School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - William M.P. Alencar
- School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Raiza Iacuzio
- School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Nathália C.C. Silva
- School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Carolina S.F. Picone
- School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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28
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Wang Q, Pan MH, Chiou YS, Li Z, Wei S, Yin X, Ding B. Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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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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30
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Li M, Li X, McClements DJ, Shi M, Shang Q, Liu X, Liu F. Physicochemical and functional properties of lactoferrin-hyaluronic acid complexes: Effect of non-covalent and covalent interactions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112121] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Xiong W, Li Y, Ren C, Li J, Li B, Geng F. Thermodynamic parameters of gelatin-pectin complex coacervation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106958] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112084] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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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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34
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Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106718] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106446] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106529] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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37
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Cao YQ, Huang GQ, Li XD, Guo LP, Xiao JX. Complex coacervation of carboxymethyl konjac glucomannan and ovalbumin and coacervate characterization. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1888747] [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]
Affiliation(s)
- Ya-Qian Cao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Guo-Qing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xiao-Dan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Li-Ping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jun-Xia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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38
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330047 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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39
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da Silva Soares B, de Carvalho CWP, Garcia-Rojas EE. Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02594-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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Pillai PK, Guldiken B, Nickerson MT. Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1209-1217. [PMID: 32789852 DOI: 10.1002/jsfa.10733] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 07/17/2020] [Accepted: 08/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study investigates the complexation of a pea albumin-rich fraction and ovalbumin with pectin of different degrees of esterification (DE) and blockiness (DB) as a function of pH and biopolymer mixing ratio by turbidimetric titration and isothermal titration calorimetry (ITC). RESULTS Turbidimetric analysis found maximum complexation occurred at a mixing ratio of 4:1 for pea albumin with high methoxy pectin, 8:1 for pea albumin with low methoxy pectin, and 8:1 for ovalbumin with low methoxy pectin. In the case of ovalbumin with high methoxy pectin, interactions were very weak. The pectin with high levels of esterification and blockiness displayed greater interactions with the pea albumin in both turbidimetry and ITC. However, low methoxy pectin imparted better interactions with ovalbumin and displayed higher optical density values than high methoxy pectin. CONCLUSIONS The current study indicated that the different thermodynamic parameters of PA-pectin complexes can be tuned by controlling the structural characteristics (DB, DE, and d-galacturonic acid) of the pectin. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Prasanth Ks Pillai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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41
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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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42
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Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-020-09659-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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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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Jin W, Wang Z, Peng D, Shen W, Zhu Z, Cheng S, Li B, Huang Q. Effect of linear charge density of polysaccharides on interactions with α-amylase: Self-Assembling behavior and application in enzyme immobilization. Food Chem 2020; 331:127320. [PMID: 32562981 DOI: 10.1016/j.foodchem.2020.127320] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/12/2020] [Accepted: 06/09/2020] [Indexed: 01/29/2023]
Abstract
The co-existence of polysaccharides and enzymes in the food matrix could form complexes that directly influence the catalytic efficacy of enzymes. This work investigated the self-assembly behaviors of α-amylase and charged polysaccharides and fabricated the α-amylase/polysaccharides complex coacervates. The results showed that the linear charge density of polysaccharides had a critical impact on the complex formation, structure, and enzyme protection under acidic conditions. At low pH, α-amylase formed compact and tight coacervates with the λ-carrageenan. However, α-amylase/pectin coacervates dissociated when the pH was lower than 3.0. The optimized binding ratio of α-amylase/λ-carrageenan was 12:1, and α-amylase/pectin was 4:1. Finally, the α-amylase/λ-carrageenan complex coacervates effectively immobilized the enzyme and almost 70% of enzyme activity remained in coacervates after exposure to pH3.0 for 1 h. This study demonstrates that the change in the linear charge density of polysaccharides could regulate the enzyme-catalyzed process in food processing by a simple and fine-controlled method.
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Affiliation(s)
- Weiping Jin
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Zhifeng Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dengfeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wangyang Shen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuiyuan Cheng
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingrong Huang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States
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45
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Xiong W, Li Y, Li B, Geng F. Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels. Int J Biol Macromol 2020; 167:1230-1240. [PMID: 33189755 DOI: 10.1016/j.ijbiomac.2020.11.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/04/2020] [Accepted: 11/11/2020] [Indexed: 02/06/2023]
Abstract
The relationship between the water holding (WH) and gel properties of protein-based hydrogels is important for designing and regulating the texture and sensory properties of foods. Herein, the relation among WH and heat-set gel properties of ovalbumin (OVA)-carboxymethylcellulose (CMC) electrostatic complexes was explored. The results showed that the gels exhibited homogeneous and dense structure and good WH compared with pure OVA at pH 4.6, while Young's modulus decreased significantly (P < 0.05). This was closely related to the inhibition of the electrostatic interaction on the formation of large protein aggregates during heat treatment (90 °C, 30 min). Specially, the CMC1.2 (the degree of substitution was 1.2) with higher charge density showed stronger interference than CMC0.7 (the degree of substitution was 0.7) for the gel network structure and properties. Moreover, the addition of salt ions could enhance the gel strength. Meanwhile, the coarseness and microstructure pore size were also increased with enhancing of ionic strength, resulting in a significant decrease in the WH. The effective permeability coefficient (k1) and water flux coefficient (k2) of gels have a significant positive correlation with their network pore size, indicated that the regulation of WH of hydrogel mainly depended on controlling the pore size of its microstructure.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China.
| | - Ya Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Fang Geng
- College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
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Zhang Q, Jeganathan B, Dong H, Chen L, Vasanthan T. Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates. Food Chem 2020; 344:128569. [PMID: 33280960 DOI: 10.1016/j.foodchem.2020.128569] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 08/11/2020] [Accepted: 11/02/2020] [Indexed: 01/18/2023]
Abstract
The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the increasing cNaCl. The tertiary conformation of FPPI was altered to facilitate the aggregation of FPPI/Ch complexes via hydrophobic interactions. Changes in thermodynamic parameters during the titration of FPPI with Ch confirmed the addition of NaCl could cause the inhibition of electrostatic complexation and the induction of non-Coulombic interactions. FPPI/Ch complex coacervates exhibited first enhanced and then weakened viscoelastic properties and an initially tightened and then a loosened microstructure as the cNaCl increased. In summary, appropriate cNaCl favors the formation of FPPI/Ch complex coacervates with improved functionalities via the coordination of promoted hydrophobic interactions and inhibited electrostatic attractions, facilitating the application of this protein ingredient in food development.
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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.
| | - Brasathe Jeganathan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Hongmin Dong
- 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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47
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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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48
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Li R, Cheng Y, Tang N, Wu L, Nirasawa S, Jia X, Cao W. Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels. Int J Biol Macromol 2020; 163:87-95. [DOI: 10.1016/j.ijbiomac.2020.06.172] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/16/2020] [Accepted: 06/17/2020] [Indexed: 01/21/2023]
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49
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Blocher McTigue WC, Voke E, Chang LW, Perry SL. The benefit of poor mixing: kinetics of coacervation. Phys Chem Chem Phys 2020; 22:20643-20657. [PMID: 32895678 DOI: 10.1039/d0cp03224g] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Complex coacervation has become a prominent area of research in the fields of food science, personal care, drug stabilization, and more. However, little has been reported on the kinetics of assembly of coacervation itself. Here, we describe a simple, low-cost way of looking at the kinetics of coacervation by creating poorly mixed samples. In particular, we examine how polymer chain length, the patterning and symmetry of charges on the oppositely charged polyelectrolytes, and the presence of salt and a zwitterionic buffer affect the kinetics of complex coacervation. Our results suggest an interesting relationship between the time for equilibration and the order of addition of polymers with asymmetric patterns of charge. Furthermore, we demonstrated that increasing polymer chain length resulted in a non-monotonic trend in the sample equilibration times as a result of opposing factors such as excluded volume and diffusion. We also observed differences in the rate of sample equilibration based on the presence of a neutral, zwitterionic buffer, as well as the presence and identity of added salt, consistent with previous reports of salt-specific effects on the rheology of complex coacervates. While not a replacement for more advanced characterization strategies, this turbidity-based method could serve as a screening tool to identify interesting and unique phenomena for further study.
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Affiliation(s)
| | - Elizabeth Voke
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
| | - Li-Wei Chang
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
| | - Sarah L Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
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50
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Sarabi-Aghdam V, Hosseini-Parvar SH, Motamedzadegan A, Razi SM, Rashidinejad A. Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09644-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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