1
|
Tong Q, Yi Z, Ma L, Tan Y, Cao X, Liu D, Li X. Influences of carboxymethyl chitosan upon stabilization and gelation of O/W Pickering emulsions in the presence of inorganic salts. Carbohydr Polym 2024; 331:121902. [PMID: 38388045 DOI: 10.1016/j.carbpol.2024.121902] [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: 11/20/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/24/2024]
Abstract
The objective of this study was to investigate the effects of carboxymethyl chitosan (CMCS) on the stabilization and gelation of oil-in-water (O/W) Pickering emulsions (PEs) with polyphenol-amino acid particles in the presence of inorganic salts. The results revealed that the CMCS-induced depletion interactions contributed to improving the emulsification ability and interfacial adsorption efficiency of polyphenol-amino acid particles as well as constructing the network structures in the continuous phase. These relevant changes collectively resulted in elevating stability, viscosity and moduli of PEs. The additional effects of different inorganic salts with varying additions were further investigated, and the addition-dependent phenomena were observed. At low additions of inorganic salts, the occurrence of the chelation of inorganic salts with CMCS consolidated the constructed network structure, favorable to the gelation of PEs. With increasing additions, this chelation effect became stronger which compromised the CMCS-induced depletion, gradually leading to destabilization of PEs. In terms of ion species, the more pronounced effect on emulsion stability was achieved with calcium ions than with potassium and iron ions. This study expects to provide a new perspective on the extending application of cationic CMCS for improving the stability of O/W PEs in the food industry.
Collapse
Affiliation(s)
- Qiulan Tong
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Zeng Yi
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Lei Ma
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Yunfei Tan
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xiaoyu Cao
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Danni Liu
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xudong Li
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China.
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
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]
|
4
|
Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins. Foods 2022; 11:foods11244096. [PMID: 36553838 PMCID: PMC9778069 DOI: 10.3390/foods11244096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained in vitro protein digestibility. The presence of flaxseed gum in the milk protein food models and in the oral food boluses obtained was associated with the occurrence of segregative microphase separation. Flaxseed gum exhibited a prominent role in controlling the acid-mediated protein aggregation phenomena, particularly in the sodium caseinate gastric chymes. The addition of FG in the food models was associated with a higher amount of intact total caseins and β-lactoglobulin at the end of the gastric processing step. Monitoring of the intestinal processing step revealed a very advanced cleavage of the whey proteins (>98%) and caseins (>90%). The degree of the milk protein hydrolysis achieved at the end of the intestinal processing was significantly higher in the systems containing flaxseed gum (i.e., 59−62%) than their gum-free protein counterparts (i.e., 46−47%). It was postulated that the electrostatic milk protein complexation capacity and, to a lesser extent, the thickening effect of flaxseed gum influenced the in vitro digestibility of the milk proteins.
Collapse
|
5
|
Influence of calcium and potassium ions on the rheological properties and network formation of hybrid gels constructed with iota-carrageenan and Ala-Lys dipeptide. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111470] [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]
|
6
|
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]
|
7
|
Huang M, Xu Y, Xu L, Bai Y, Xu X. Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
8
|
Zhu Q, Wei W, Zhang L, Meng J, Sui W, Wu T, Li J, Wang P, Zhang M. Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
9
|
Taheri A, Kashaninejad M. Rheological properties for determining the interaction of soluble cress seed mucilage and β-lactoglobulin nanocomplexes under sucrose and lactose treatments. Food Chem 2022; 378:132133. [PMID: 35042116 DOI: 10.1016/j.foodchem.2022.132133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 12/11/2021] [Accepted: 01/09/2022] [Indexed: 12/15/2022]
Abstract
Protein-polysaccharide complexes are commonly applied in different food products. Their interaction and their functional properties that arise as a consequence of interactions are remarkably influenced by the presence of co-solutes in the system. In this study, general rheological properties and the aggregation behavior of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes were studied in the presence of sucrose (5-20% w/v) and lactose (5-20% w/v). The highest values of apparent viscosity and stability (zeta potential) in CSM-Blg complexes were measured when the medium contained 5% w/v lactose (10.00 Pa.s at 0.1 s-1, -25 ± 0.8 mV) and 20% w/v sucrose (12.89 Pa.s at 0.1 s-1, -35 ± 0.2 mV). The results of oscillatory experiments indicated that the gel-like feature of the complexes improved, parallel to a decrease in frequency, which highlighted the shear-induced gelation phenomenon. The thermal analysis test demonstrated that the thermal stability of Blg (70.5◦C), with its complexation to CSM, improved through denaturation. Also, the association of CSM-Blg (82◦C) nanocomplexes with lactose (96◦C) can enhance the thermal stability more effectively. Considering the widespread use of protein-polysaccharide complexes in diverse sugar-containing food formulations, the results of this study can contribute to the creation of new compounds with special techno-functional features.
Collapse
Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
10
|
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]
|
11
|
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]
|
12
|
Application of Liposome Encapsulating Lactobacillus curvatus Extract in Cosmetic Emulsion Lotion. MATERIALS 2021; 14:ma14247571. [PMID: 34947163 PMCID: PMC8706523 DOI: 10.3390/ma14247571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/03/2021] [Accepted: 12/06/2021] [Indexed: 11/17/2022]
Abstract
Probiotic extracts have various positive attributes, such as antioxidant, tyrosinase inhibitory, and antimicrobial activity. Lactobacillus curvatus produces bacteriocin, which activates the lipid membrane structure and has potential as a natural preservative for cosmetic emulsions. In this study, L. curvatus extract was encapsulated in liposomes and formulated as an oil-in-water (O/W) emulsion. Radical scavenging activity, tyrosinase inhibition, and challenge tests were conducted to confirm the liposome activity and the activity of the applied lotion emulsion. The liposome-encapsulated extract had a relatively high absolute ζ-potential (52.53 > 35.43), indicating its stability, and 96% permeability, which indicates its potential as an active agent in lotion emulsions. Characterization of emulsions containing the liposomes also indicated a stable state. The liposome-encapsulated extract exhibited a higher radical scavenging activity than samples without the extract and non-encapsulated samples, and the functionality was preserved in the lotion emulsion. The tyrosinase inhibition activity of the lotion emulsion with the liposome-encapsulated extract was similar to that of the non-treated extract. Candida albicans and Aspergillus niger were also inhibited in the challenge test with the lotion emulsions during storage. Collectively, these findings indicate that the liposome-encapsulated extract and the lotion containing the encapsulated extract have potential applicability as natural preservatives.
Collapse
|
13
|
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]
|
14
|
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.
Collapse
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.
| |
Collapse
|
15
|
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.
Collapse
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.
| |
Collapse
|
16
|
Yan JN, Nie B, Jiang XY, Han JR, Du YN, Wu HT. Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl. Food Res Int 2020; 137:109659. [DOI: 10.1016/j.foodres.2020.109659] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 07/31/2020] [Accepted: 08/31/2020] [Indexed: 02/05/2023]
|
17
|
Yan JN, Wang YQ, Jiang XY, Han JR, Du YN, Pan JF, Wu HT. Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. Food Chem 2020; 336:127687. [PMID: 32771901 DOI: 10.1016/j.foodchem.2020.127687] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 05/26/2020] [Accepted: 07/25/2020] [Indexed: 12/19/2022]
Abstract
The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C) were monitored by using turbidimetry at various pH (1-12) and biopolymer mixing ratio (9:1-1:9). The pHc exhibited ratio-independent behavior, and pHφ1, pHmax exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/κ-C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ-C at lower pH and higher ratio. Moreover, SMGHs/κ-C gel at acid condition exhibited lower relaxation times (T21 and T23). Furthermore, the rheological and relaxation time T2 data were well associated with microscopy images which indicated that SMGHs/κ-C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity.
Collapse
Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jin-Feng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
| |
Collapse
|
18
|
Güner OZ, Kocaaga B, Batirel S, Kurkcuoglu O, Güner FS. 2-Thiobarbituric acid addition improves structural integrity and controlled drug delivery of biocompatible pectin hydrogels. INT J POLYM MATER PO 2020. [DOI: 10.1080/00914037.2020.1760272] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- O. Z. Güner
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - B. Kocaaga
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - S. Batirel
- Department of Medical Biochemistry, School of Medicine, Marmara University, Istanbul, Turkey
| | - O. Kurkcuoglu
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - F. S. Güner
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
| |
Collapse
|
19
|
Buruaga-Ramiro C, Valenzuela SV, Valls C, Roncero MB, Pastor FIJ, Díaz P, Martinez J. Development of an antimicrobial bioactive paper made from bacterial cellulose. Int J Biol Macromol 2020; 158:S0141-8130(20)33100-7. [PMID: 32360968 DOI: 10.1016/j.ijbiomac.2020.04.234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/16/2020] [Accepted: 04/27/2020] [Indexed: 12/20/2022]
Abstract
Bacterial cellulose (BC) has emerged as an attractive adsorptive material for antimicrobial agents due to its fine network structure, its large surface area, and its high porosity. In the present study, BC paper was first produced and then lysozyme was immobilized onto it by physical adsorption, obtaining a composite of lysozyme-BC paper. The morphology and the crystalline structure of the composite were similar to that of BC paper as examined by scanning electron microscopy and X-ray diffraction, respectively. Regarding operational properties, specific activities of immobilized and free lysozyme were similar. Moreover, immobilized enzyme showed a broader working temperature and higher thermal stability. The composites maintained its activity for at least 80 days without any special storage. Lysozyme-BC paper displayed antimicrobial activity against Gram-positive and Gram-negative bacteria, inhibiting their growth by 82% and 68%, respectively. Additionally, the presence of lysozyme increased the antioxidant activity of BC paper by 30%. The results indicated that BC is a suitable material to produce bioactive paper as it provides a biocompatible environment without compromising the activity of the immobilized protein. BC paper with antimicrobial and antioxidant properties may have application in the field of active packaging.
Collapse
Affiliation(s)
- Carolina Buruaga-Ramiro
- Department of Genetics, Microbiology and Statistics, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), Universitat de Barcelona, Av. Diagonal 645, 08028 Barcelona, Spain.
| | - Susana V Valenzuela
- Department of Genetics, Microbiology and Statistics, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), Universitat de Barcelona, Av. Diagonal 645, 08028 Barcelona, Spain.
| | - Cristina Valls
- CELBIOTECH_Paper Engineering Research Group, EGE Department, Universitat Politècnica de Catalunya, Barcelona Tech, 08222 Terrassa, Spain.
| | - M Blanca Roncero
- CELBIOTECH_Paper Engineering Research Group, EGE Department, Universitat Politècnica de Catalunya, Barcelona Tech, 08222 Terrassa, Spain.
| | - F I Javier Pastor
- Department of Genetics, Microbiology and Statistics, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), Universitat de Barcelona, Av. Diagonal 645, 08028 Barcelona, Spain.
| | - Pilar Díaz
- Department of Genetics, Microbiology and Statistics, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), Universitat de Barcelona, Av. Diagonal 645, 08028 Barcelona, Spain.
| | - Josefina Martinez
- Department of Genetics, Microbiology and Statistics, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), Universitat de Barcelona, Av. Diagonal 645, 08028 Barcelona, Spain.
| |
Collapse
|
20
|
Gharanjig H, Gharanjig K, Hosseinnezhad M, Jafari SM. Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin. Int J Biol Macromol 2020; 148:31-40. [DOI: 10.1016/j.ijbiomac.2020.01.115] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 12/26/2019] [Accepted: 01/11/2020] [Indexed: 01/10/2023]
|
21
|
Razi SM, Motamedzadegan A, Matia-Merino L, Shahidi SA, Rashidinejad A. The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
22
|
Cui X, Yu F, Xue Y, Zhang T, Ji L, Wang Y, Xue C. Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ-Carrageenan. J Food Sci 2018; 83:2176-2182. [PMID: 30059140 DOI: 10.1111/1750-3841.14099] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 12/28/2017] [Accepted: 02/06/2018] [Indexed: 01/01/2023]
Abstract
In order to widen the application of Alaska Pollock salt-soluble protein and improve the properties of κ-carrageenan (KC), we evaluated whether the electrostatic interaction between KC and hydrolyzed protein (HP) improved the solubility of salt-soluble proteins and assessed acid hydrolysis-induced changes in the viscosity of KC. Moreover, we determined the effects of pH, KC, and HP mixing weight ratio (R, from 1:8 to 8:1) on the properties of mixtures. ζ-Potential results demonstrated that there were electrostatic interactions between KC and HP. Results of solution transmission and precipitation diagram analysis demonstrated that increasing the ratio of KC in KC-HP mixtures expanded the pH range of HP water solubility and prevented HP from precipitating, even at pH values around the pI. The highest viscosity of the solution measured by rheology analysis occurred at pH 3.5, and the ratio of KC:HP (R) was 1:1. These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods; moreover, KC-HPs have a potential application as thickeners in acid condition. PRACTICAL APPLICATION These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods and that KC-HP may have applications as a new acid thickener.
Collapse
Affiliation(s)
- Xiao Cui
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Fanqianhui Yu
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yong Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Tao Zhang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Lei Ji
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yuming Wang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Changhu Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| |
Collapse
|
23
|
Santos MB, da Costa NR, Garcia-Rojas EE. Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients. Compr Rev Food Sci Food Saf 2018; 17:792-805. [DOI: 10.1111/1541-4337.12350] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/08/2018] [Accepted: 03/09/2018] [Indexed: 12/19/2022]
Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Naiara Rocha da Costa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA); Univ. Federal Fluminense (UFF); Av. dos Trabalhadores, 420, Volta Redonda/RJ 27255-125 Brazil
| |
Collapse
|
24
|
Souza CJ, Souza CS, Heckert Bastos LP, Garcia-Rojas EE. Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties. Int J Biol Macromol 2018; 109:467-475. [DOI: 10.1016/j.ijbiomac.2017.12.116] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 12/19/2017] [Accepted: 12/20/2017] [Indexed: 11/29/2022]
|
25
|
|
26
|
Modeling counterion partition in composite gels of BSA with gelatin following thermal treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
27
|
Xiong W, Ren C, Tian M, Yang X, Li J, Li B. Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.031] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
28
|
Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan – gum Arabic coacervates. Food Chem 2017; 228:236-242. [DOI: 10.1016/j.foodchem.2017.01.147] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 09/23/2016] [Accepted: 01/31/2017] [Indexed: 11/20/2022]
|
29
|
Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.039] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
30
|
Meng X, Perry SL, Schiffman JD. Complex Coacervation: Chemically Stable Fibers Electrospun from Aqueous Polyelectrolyte Solutions. ACS Macro Lett 2017; 6:505-511. [PMID: 35610881 DOI: 10.1021/acsmacrolett.7b00173] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
In this study, we provide the first demonstration that aqueous complex coacervates can be electrospun into chemically robust polyelectrolyte complex (PEC) fiber mats. PECs form due to electrostatic complexation between oppositely charged polymers. Here, we exploit the ability of salt to plasticize PECs, thus enabling the electrospinning of solid fibers. Electrospinning solutions were composed of a pair of strong polyelectrolytes, poly(4-styrenesulfonic acid, sodium salt) and poly(diallyldimethylammonium chloride) using potassium bromide as the plasticizing salt. We systematically investigated the effect of salt concentration and electrospinning apparatus parameters on fiber formation. Electrospun PEC fiber mats were stable over a wide range of pH values, ionic strength conditions, and many organic solvents. This study demonstrates that the electrospinning of aqueous complex coacervates can generate chemically robust, free-standing PEC fiber mats while circumventing the reliance on organic solvents, the challenge of working with entangled polyelectrolytes in solution, and the need to chemically cross-link the as-spun fibers. These PEC fiber mats hold potential in applications where environmentally benign fiber mats are imperative, such as tissue engineering scaffolds and water purification technologies.
Collapse
Affiliation(s)
- Xiangxi Meng
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Sarah L. Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Jessica D. Schiffman
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| |
Collapse
|
31
|
Souza CJ, Garcia-Rojas EE. Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.032] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
32
|
Biopolymer-based coacervates: Structures, functionality and applications in food products. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
33
|
Liu Y, Winter HH, Perry SL. Linear viscoelasticity of complex coacervates. Adv Colloid Interface Sci 2017; 239:46-60. [PMID: 27633928 DOI: 10.1016/j.cis.2016.08.010] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 08/31/2016] [Accepted: 08/31/2016] [Indexed: 01/15/2023]
Abstract
Rheology is a powerful method for material characterization that can provide detailed information about the self-assembly, structure, and intermolecular interactions present in a material. Here, we review the use of linear viscoelastic measurements for the rheological characterization of complex coacervate-based materials. Complex coacervation is an electrostatically and entropically-driven associative liquid-liquid phase separation phenomenon that can result in the formation of bulk liquid phases, or the self-assembly of hierarchical, microphase separated materials. We discuss the need to link thermodynamic studies of coacervation phase behavior with characterization of material dynamics, and provide parallel examples of how parameters such as charge stoichiometry, ionic strength, and polymer chain length impact self-assembly and material dynamics. We conclude by highlighting key areas of need in the field, and specifically call for the development of a mechanistic understanding of how molecular-level interactions in complex coacervate-based materials affect both self-assembly and material dynamics.
Collapse
Affiliation(s)
- Yalin Liu
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - H Henning Winter
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Sarah L Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| |
Collapse
|
34
|
Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.07.018] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
35
|
Blocher WC, Perry SL. Complex coacervate-based materials for biomedicine. WILEY INTERDISCIPLINARY REVIEWS-NANOMEDICINE AND NANOBIOTECHNOLOGY 2016; 9. [DOI: 10.1002/wnan.1442] [Citation(s) in RCA: 120] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 09/10/2016] [Accepted: 10/02/2016] [Indexed: 02/06/2023]
Affiliation(s)
- Whitney C. Blocher
- Department of Chemical Engineering; University of Massachusetts Amherst; Amherst MA USA
| | - Sarah L. Perry
- Department of Chemical Engineering; University of Massachusetts Amherst; Amherst MA USA
| |
Collapse
|
36
|
Leite JP, Mota R, Durão J, Neves SC, Barrias CC, Tamagnini P, Gales L. Cyanobacterium-Derived Extracellular Carbohydrate Polymer for the Controlled Delivery of Functional Proteins. Macromol Biosci 2016; 17. [PMID: 27594050 DOI: 10.1002/mabi.201600206] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 06/29/2016] [Indexed: 11/11/2022]
Abstract
The unicellular cyanobacterium Cyanothece sp. CCY 0110 is a highly efficient producer of extracellular polymeric substances (EPS), releasing up to 75% of the polymer to the culture medium. The carbohydrate polymer released to the medium (RPS) was previously isolated and characterized; it is composed of nine different monosaccharides including two uronic acids, and also containing peptides and sulfate groups. Here it is shown that the RPS spontaneously assembles with proteins at high concentrations leading to a phase transition. The proteins are released progressively and structurally intact near physiological conditions, primarily through the swelling of the polymer-protein matrix. The releasing kinetics of the proteins can be modulated through the addition of divalent cations, such as calcium. Notably, the polymer is not toxic to human dermal neonatal fibroblasts in vitro at RPS concentrations bellow 0.1 mg mL-1 . The results show that this polymer is a good candidate for the delivery of therapeutic macromolecules.
Collapse
Affiliation(s)
- José P Leite
- i3S - Instituto de Investigação e Inovação em Saúde, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,IBMC - Instituto de Biologia Molecular e Celular Universidade do Porto, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal
| | - Rita Mota
- i3S - Instituto de Investigação e Inovação em Saúde, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,IBMC - Instituto de Biologia Molecular e Celular Universidade do Porto, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,Faculdade de Ciências, Departamento de Biologia, Universidade do Porto, Rua do Campo Alegre, Edifício FC4, 4169-007, Porto, Portugal
| | - Joana Durão
- i3S - Instituto de Investigação e Inovação em Saúde, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,IBMC - Instituto de Biologia Molecular e Celular Universidade do Porto, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal
| | - Sara C Neves
- i3S - Instituto de Investigação e Inovação em Saúde, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,INEB, Instituto de Engenharia Biomédica, Universidade do Porto, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,FEUP - Faculdade de Engenharia da Universidade do Porto, Departamento de Engenharia Metalúrgica e de Materiais, Rua Dr. Roberto Frias s/n, 4200-465, Porto, Portugal
| | - Cristina C Barrias
- i3S - Instituto de Investigação e Inovação em Saúde, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,INEB, Instituto de Engenharia Biomédica, Universidade do Porto, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,ICBAS - Instituto de Ciências Biomédicas Abel Salazar, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
| | - Paula Tamagnini
- i3S - Instituto de Investigação e Inovação em Saúde, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,IBMC - Instituto de Biologia Molecular e Celular Universidade do Porto, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,Faculdade de Ciências, Departamento de Biologia, Universidade do Porto, Rua do Campo Alegre, Edifício FC4, 4169-007, Porto, Portugal
| | - Luís Gales
- i3S - Instituto de Investigação e Inovação em Saúde, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,IBMC - Instituto de Biologia Molecular e Celular Universidade do Porto, Rua Alfredo Allen, 208, 4200-135, Porto, Portugal.,ICBAS - Instituto de Ciências Biomédicas Abel Salazar, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
| |
Collapse
|
37
|
Comert F, Malanowski AJ, Azarikia F, Dubin PL. Coacervation and precipitation in polysaccharide-protein systems. SOFT MATTER 2016; 12:4154-61. [PMID: 27071378 DOI: 10.1039/c6sm00044d] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Precipitation poses a consistent problem for the growing applications of biopolymer coacervation, but the relationship between the two types of phase separation is not well understood. To clarify this relationship, we studied phase separation as a function of pH and ionic strength, in three systems of proteins with anionic polysaccharides: β-lactoglobulin (BLG)/hyaluronic acid (HA); BLG/tragacanthin (TG); and monoclonal antibody (mAb)/HA. We found that coacervation and precipitation are intrinsically different phenomena, responsive to different factors, but their simultaneity (for example with changing pH) may be confused with transitions from one state to another. We propose that coacervate does not literally turn into precipitate, but rather that both coacervate and precipitate are in equilibrium with free protein and polyanion, so that dissolution of one and formation of the other can overlap in time. While protein-polyanion complexes must achieve neutrality for coacervation, precipitation only requires tight binding which leads to the expulsion of counterions and water molecules. The pH-dependence of phase separation, considered in terms of protein and polyion charge, revealed that the electrostatic magnitude of the protein's polymer-binding site ("charge patch") plays a key role in the strength of interaction. These findings were supported by the inhibition of precipitation, seen when the bulky side chains of TG impede close protein-polymer interactions.
Collapse
Affiliation(s)
- Fatih Comert
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, USA.
| | | | | | | |
Collapse
|
38
|
Li R, Wu Z, Wangb Y, Ding L, Wang Y. Role of pH-induced structural change in protein aggregation in foam fractionation of bovine serum albumin. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2016; 9:46-52. [PMID: 28352591 PMCID: PMC5360987 DOI: 10.1016/j.btre.2016.01.002] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 01/07/2016] [Accepted: 01/13/2016] [Indexed: 11/15/2022]
Abstract
For reducing protein aggregation in foam fractionation, the role of pH-induced structural change in the interface-induced protein aggregation was analyzed using bovine serum albumin (BSA) as a model protein. The results show that the decrease in pH from 7.0 to 3.0 gradually unfolded the BSA structure to increase the molecular size and the relative content of β-sheet and thus reduced the stability of BSA in the aqueous solution. At the isoelectric point (pH 4.7), BSA suffered the lowest level in protein aggregation induced by the gas-liquid interface. In the pH range from 7.0 to 4.7, most BSA aggregates were formed in the defoaming process while in the pH range from 4.7 to 3.0, the BSA aggregates were formed at the gas-liquid interface due to the unfolded BSA structure and they further aggregated to form insoluble ones in the desorption process.
Collapse
Affiliation(s)
- Rui Li
- School of Chemical Engineering and Technology, Hebei University of Technology, No.8 Guangrong Road, Dingzi Gu, Hongqiao District, Tianjin, 300130, China
| | - Zhaoliang Wu
- School of Chemical Engineering and Technology, Hebei University of Technology, No.8 Guangrong Road, Dingzi Gu, Hongqiao District, Tianjin, 300130, China
| | - Yanji Wangb
- Key Laboratory of Green Chemical Technology & High Efficient Energy Saving, Hebei University of Technology, No. 8 Guangrong Road, Dingzi Gu, Hongqiao District, Tianjin, 300130, China
| | - Linlin Ding
- School of Chemical Engineering and Technology, Hebei University of Technology, No.8 Guangrong Road, Dingzi Gu, Hongqiao District, Tianjin, 300130, China
| | - Yanyan Wang
- Lianyungang TCM Branch of Jiangsu Union Technical Institute, Jiangsu Lianyungang 222006, China
| |
Collapse
|
39
|
Kontogiorgos V, Smith AM, Morris GA. The parallel lives of polysaccharides in food and pharmaceutical formulations. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.04.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|