1
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Gu R, Guo J, Zhang S, Zhou J, Wang J, Cohen Stuart MA, Wang M. Effects of catechol grafting on chitosan-based coacervation and adhesion. Int J Biol Macromol 2024; 267:131662. [PMID: 38636754 DOI: 10.1016/j.ijbiomac.2024.131662] [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: 01/16/2024] [Revised: 04/01/2024] [Accepted: 04/15/2024] [Indexed: 04/20/2024]
Abstract
In this study, we investigated detailedly the contribution of catechol in tuning the formation and adhesive properties of coacervates. We have constructed a series of catechol-grafted Chitosan (Chitosan-C), and investigated their coacervation with gum arabic (GA) and the corresponding adhesion. We demonstrate that, increasing catechol grafting ratio from 0 %-44 % impacted the coacervation moderately, while enhanced the adhesion of the coacervate up to 438 % when the catechol faction was 37 %. Further increasing the grafting ratio to 55 % led to precipitated coacervates associated with a declined adhesion. Our findings identify the optimal grafting threshold for coacervation and adhesion, providing insights into the underlying mechanism of coacervate binding. Moreover, the catechol enhancement on adhesion of coacervates tolerates different substrates and diverse polyelectrolyte pairs. The revealed principles shall be helpful for designing adhesive coacervates and boosting their applications in various industrial and biomedical areas.
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Affiliation(s)
- Runkang Gu
- State-Key Laboratory of Chemical Engineering, and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, 200237 Shanghai, People's Republic of China
| | - Jiangtao Guo
- State-Key Laboratory of Chemical Engineering, and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, 200237 Shanghai, People's Republic of China
| | - Shiting Zhang
- State-Key Laboratory of Chemical Engineering, and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, 200237 Shanghai, People's Republic of China
| | - Jin Zhou
- State-Key Laboratory of Chemical Engineering, and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, 200237 Shanghai, People's Republic of China
| | - Junyou Wang
- State-Key Laboratory of Chemical Engineering, and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, 200237 Shanghai, People's Republic of China
| | - Martien A Cohen Stuart
- State-Key Laboratory of Chemical Engineering, and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, 200237 Shanghai, People's Republic of China
| | - Mingwei Wang
- State-Key Laboratory of Chemical Engineering, and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, 200237 Shanghai, People's Republic of China.
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2
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Chen Y, Chen X, Luo S, Chen T, Ye J, Liu C. Complex bio-nanoparticles assembled by a pH-driven method: environmental stress stability and oil-water interfacial behavior. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1971-1983. [PMID: 37897157 DOI: 10.1002/jsfa.13085] [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: 09/01/2023] [Revised: 10/22/2023] [Accepted: 10/28/2023] [Indexed: 10/29/2023]
Abstract
BACKGROUND Protein-based nanoparticles have gained considerable interest in recent years due to their biodegradability, biocompatibility, and functional properties. However, nanoparticles formed from hydrophobic proteins are prone to instability under environmental stress, which restricts their potential applications. It is therefore of great importance to develop green approaches for the fabrication of hydrophobic protein-based nanoparticles and to improve their physicochemical performance. RESULTS Gliadin/shellac complex nanoparticles (168.87 ~ 403.67 nm) with various gliadin/shellac mass ratios (10:0 ~ 5:5) were prepared using a pH-driven approach. In comparison with gliadin nanoparticles, complex nanoparticles have shown enhanced stability against neutral pH, ions, and boiling. They remained stable under neutral conditions at NaCl concentrations ranging from 0 to 100 mmol L-1 and even when boiled at 100 °C for 90 min. These nanoparticles were capable of effectively reducing oil-water interfacial tension (5 ~ 11 mNm-1 ) but a higher amount of shellac in the nanoparticles compromised their ability to lower interfacial tension. Moreover, the wettability of the nanoparticles changed as the gliadin/shellac mass ratio changed, leading to a range of three-phase contact angles from 52.41° to 84.85°. Notably, complex nanoparticles with a gliadin/shellac mass ratio of 8:2 (G/S 8:2) showed a contact angle of 84.85°, which is considered suitable for the Pickering stabilization mechanism. Moreover, these nanoparticles exhibited the highest emulsifying activity of 52.42 m2 g-1 and emulsifying stability of 65.33%. CONCLUSIONS The findings of the study revealed that gliadin/shellac complex nanoparticles exhibited excellent resistance to environmental stress and demonstrated superior oil-water interfacial behavior. They have strong potential for further development as food emulsifiers or as nano-delivery systems for nutraceuticals. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yan Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Tingting Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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3
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Ban Z, Chen F, Liu L, Zhang S, Wang L, Wang H, Wang L, Zhu Y. Gliadin nanoparticles stabilized by sodium carboxymethyl cellulose as carriers for improved dispersibility, stability and bacteriostatic activity of Natamycin. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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4
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Carpentieri S, Ferrari G, Donsì F. All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures. Food Chem 2023; 424:136385. [PMID: 37247597 DOI: 10.1016/j.foodchem.2023.136385] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 03/21/2023] [Accepted: 05/13/2023] [Indexed: 05/31/2023]
Abstract
Grape pomace (GP), the major winery by-product, is still rich in phenolic compounds, scarcely applied in food systems due to physicochemical instability issues. This work aimed at fabricating gliadin (G)-based nanoparticles through antisolvent precipitation, for delivery of GP extracts, investigating different extraction strategies with ethanol/water solution (70:30 v/v). Interestingly, the fabricated nanoparticles were characterized by a nanometric size range with hydraulic diameter values around 100 nm and ζ-potential of 18-22 mV. The addition of gum arabic (GA), at the optimized G/GA ratio 1:1, improved particle stability and encapsulation efficiency of GP polyphenols. The two-step extraction of GP in the G-rich solvent retrieved from G extraction, as evidenced by total phenolics (1.24 times higher than the two separately obtained extracts G/GP10:10), HPLC-PDA analysis, encapsulation efficiency (62.9% in terms of epicatechin), and simulated digestion (95.6% release of epicatechin), represented the most promising approach to obtain G nanoparticles for efficient delivery of GP extracts.
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Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; ProdAl Scarl c/o University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
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5
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Dillion Lima Cavalcanti I, Humberto Xavier Junior F, Stela Santos Magalhães N, Cajubá de Britto Lira Nogueira M. ISOTHERMAL TITRATION CALORIMETRY (ITC) AS A PROMISING TOOL IN PHARMACEUTICAL NANOTECHNOLOGY. Int J Pharm 2023; 641:123063. [PMID: 37209790 DOI: 10.1016/j.ijpharm.2023.123063] [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: 02/24/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 05/22/2023]
Abstract
Isothermal titration calorimetry (ITC) is a technique for evaluating the thermodynamic profiles of connection between two molecules, allowing the experimental design of nanoparticles systems with drugs and/or biological molecules. Taking into account the relevance of ITC, we conducted, therefore, an integrative revision of the literature, from 2000 to 2023, on the main purposes of using this technique in pharmaceutical nanotechnology. The search were carried out in the Pubmed, Sciencedirect, Web of Science, and Scifinder databases using the descriptors "Nanoparticles", "Isothermal Titration Calorimetry", and "ITC". We have observed that the ITC technique has been increasingly used in pharmaceutical nanotechnology, seeking to understand the interaction mechanisms in the formation of nanoparticles. Additionally, to understand the behavior of nanoparticles with biological materials (proteins, DNA, cell membranes, among others), thereby helping to understand the behavior of nanocarriers in vivo studies. As a contribution, we intended to reveal the importance of ITC in the laboratory routine, which is itself a quick and easy technique to obtain relevant results that help to optimize the nanosystems formulation process.
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Affiliation(s)
- Iago Dillion Lima Cavalcanti
- Keizo Asami Institute (iLIKA), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego - Cidade Universitária, Recife - PE, Brazil
| | - Francisco Humberto Xavier Junior
- Keizo Asami Institute (iLIKA), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego - Cidade Universitária, Recife - PE, Brazil; Department of Pharmacy, Pharmaceutical Biotechnology Laboratory (BioTecFarm), Federal University of Paraíba (UFPB), Campus I Lot. Cidade Universitaria, PB, 58051-900, Brazil
| | - Nereide Stela Santos Magalhães
- Keizo Asami Institute (iLIKA), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego - Cidade Universitária, Recife - PE, Brazil
| | - Mariane Cajubá de Britto Lira Nogueira
- Keizo Asami Institute (iLIKA), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego - Cidade Universitária, Recife - PE, Brazil; Laboratory of Nanotechnology, Biotechnology and Cell Culture (NanoBioCel), Academic Center of Vitória, Federal University of Pernambuco (CAV/UFPE), R. Alto do Reservatório - Alto José Leal, Vitória de Santo Antão - PE, 55608-680, Brazil.
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6
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Zhang Y, Liu R, Li H, Li Y, Liu X. Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution. Polymers (Basel) 2023; 15:polym15071594. [PMID: 37050206 PMCID: PMC10097168 DOI: 10.3390/polym15071594] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
Supramolecular structures obtained from protein-polysaccharide association may be applied to encapsulate bioactive compounds or to improve the physical stability and texture properties of colloid-based products. In this study, the interaction of 0.1 wt% soybean trypsin inhibitor (STI) with different concentrations of chitosan (CS) in aqueous solutions was investigated under different pH by the analysis of state diagram, turbidity, zeta potential, spectroscopy, and microstructure; the protective effect of STI-CS complex coacervates on STI stability in simulated gastric juice was also discussed. The results suggested that interactions between STI and CS could form soluble/insoluble complexes mainly through hydrophobic interactions (pH 4.0) or electrostatic interactions (pH 6.0). The CD spectra showed that the secondary structure of STI did not change significantly when CS with the same charge was mixed with STI, and the secondary structure of STI was slightly changed when CS with the opposite charge was mixed with STI. Simulated gastric digestion experiments showed that the complex formed by non-covalent bonding had a protective effect on the active protein. This study provides information about the effect of different CS concentrations and pH values on the formation of complexes of CS and STI in an aqueous solution and provides theoretical references for the construction of supramolecular-structured carrier substances based on CS and STI.
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Affiliation(s)
- Yihao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Ruijia Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - You Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
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7
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Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin. Food Chem 2022; 397:133807. [DOI: 10.1016/j.foodchem.2022.133807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/19/2022]
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8
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Tan J, Tang H, Xu Q, Zheng Y, Su D, He S, Zeng Q, Yuan Y. The Formation of Egg White
Polypeptide‐Selenium
complex particles: Mechanism, Stability and Functional Properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jin‐Chao Tan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Hong‐Yan Tang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Qing‐Ling Xu
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Ying‐Min Zheng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Dong‐Xiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Shan He
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Qing‐Zhu Zeng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
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9
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Zhao C, Li Q, Hu N, Yin H, Wang T, Dai X, Zheng M, Liu J. Improvement of structural characteristics and in vitro digestion properties of zein by controlling postharvest ripening process of corn. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109221] [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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10
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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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11
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Ethanol-tolerant pickering emulsion stabilized by gliadin nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Zhang X, Wei Z, Wang X, Wang Y, Tang Q, Huang Q, Xue C. Fabrication and characterization of core-shell gliadin/tremella polysaccharide nanoparticles for curcumin delivery: Encapsulation efficiency, physicochemical stability and bioaccessibility. Curr Res Food Sci 2022; 5:288-297. [PMID: 36561330 PMCID: PMC9764391 DOI: 10.1016/j.crfs.2022.01.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/19/2022] [Accepted: 01/23/2022] [Indexed: 02/06/2023] Open
Abstract
The objectives of the present study were to synthesize gliadin/tremella polysaccharide nanoparticles (Gli/TP NPs) as well as curcumin-loaded gliadin/tremella polysaccharide nanoparticles (Cur-Gli/TP NPs) and evaluate the encapsulation efficiency (EE), physicochemical stability and bioaccessibility of Cur-Gli/TP NPs. The physicochemical properties of the nanoparticles depended on the mass ratio of Gli to TP and pH values. The characterization of the Gli/TP NPs indicated that the prepared nanoparticles were the most stable when the Gli/TP mass ratio was 1:1 and pH was at 4.0-7.0. Afterward, prepared Cur-Gli/TP NPs at different pH values were studied. Compared with the EE of Cur (58.2%) in Cur-Gli NPs at pH 5.0, the EE of Cur (90.6%) in Cur-Gli/TP NPs at pH 5.0 was increased by 32.4%. Besides, the Cur-Gli/TP NPs possessed excellent physical stability, photostability, thermal stability and re-dispersibility than Cur-Gli NPs. Furthermore, the bioaccessibility of Cur reached 83.5% after encapsulation of Cur into Gli/TP NPs after in vitro digestion, indicating that Cur-Gli/TP NPs could improve curcumin bioaccessibility significantly. In summary, this study demonstrates that the new food-grade Gli/TP NPs possess high encapsulation efficiency, excellent stability and prominent nutraceutical bioaccessibility. Meanwhile, it contributes to expanding the application of TP in food-grade delivery systems.
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Affiliation(s)
- Xiaomin Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China,Corresponding author.
| | - Xin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Yuming Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Qingjuan Tang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, United States
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China,Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266237, China
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13
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Cai M, Zhang G, Wang J, Li C, Cui H, Lin L. Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/ gliadin nanoparticles in meat preservation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101270] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Emulsification of Scutellaria baicalensis Georgi polysaccharide conjugate and its inhibition on epigallocatechin (EGC) oxidation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111175] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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A novel complex coacervate formed by gliadin and sodium alginate: Relationship to encapsulation and controlled release properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110591] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Yang S, Liu L, Chen H, Wei Y, Dai L, Liu J, Yuan F, Mao L, Li Z, Chen F, Gao Y. Impact of different crosslinking agents on functional properties of curcumin-loaded gliadin-chitosan composite nanoparticles. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106258] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Wang H, Li MF, Lin F, Su CR, Zeng QZ, Su DX, He S, Wang Q, Zhang JL, Yuan Y. Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110318] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Voci S, Fresta M, Cosco D. Gliadins as versatile biomaterials for drug delivery applications. J Control Release 2021; 329:385-400. [DOI: 10.1016/j.jconrel.2020.11.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 12/12/2022]
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19
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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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20
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Milošević MM, Đorđević TR, Antov MG. Complex coacervation of acid-extracted fiber from butternut squash (Cucurbita moschata) and protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105999] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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21
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Development, structure characterization and stability of food grade selenium nanoparticles stabilized by tilapia polypeptides. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109878] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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22
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Zheng J, Tang CH, Ge G, Zhao M, Sun W. Heteroprotein complex of soy protein isolate and lysozyme: Formation mechanism and thermodynamic characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105571] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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