Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification

Li, Yong; Zhang, Xiyue; Sun, Na; Wang, Yifei; Lin, Songyi

doi:10.1016/j.ijbiomac.2018.08.145

Cited by 25 publications

(15 citation statements)

References 26 publications

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“…The significant increase in the thermal stability could be attributed to the non-covalent interactions (hydrogen bonds and electrostatic interactions) between OPI and GA, which is consistent with the results obtained from TGA. [13] A similar conclusion was obtained by Zou. et al (2020) who reported that ovalbumin and propylene glycol alginate complex coacervates showed higher thermal stability than the protein alone.…”

Section: Thermal Behaviorsupporting

confidence: 81%

“…[43] The exothermic process was related to weight loss; it is likely that the material became partially or totally degraded. [13,44] At the same temperature, the OPI-GA complex behaved similar to OPI due to the large amount of the protein in the complex. According to the results (Figure 9a), the shift of the transition point of OPI from 86.3°C to 96.8°C for the coacervates indicates the improved heat stability by the assembly of the biopolymers, which confirms that the protection of protein from heat can be achieved to some extent by forming complicated structures.…”

Section: Thermal Behaviormentioning

confidence: 94%

“…The infrared spectroscopy of OPI, GA, and the protein-gum Complex was carried out using a Fourier transform infrared spectroscopy (FTIR) Device (Bruker IFS 66, Karlsruhe, Ðermany) at 25 ± 2°C in the range of 40-4000 cm −1 at 4 cm −1 resolution. [13]…”

Section: Ftirmentioning

confidence: 99%

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Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

Naderi

Keramat

Nasirpour

et al. 2020

International Journal of Food Properties

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In this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0-1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant biopolymer concentration (0.125% w/w) was studied by turbidimetric analysis. The findings revealed that the pH = 3.2 and 4:1 mixing ratio were the optimum conditions for electrostatic complex formation. The functional properties (e.g., solubility, surface hydrophobicity, capacity of water and oil absorption, foam formation, and emulsifying properties) of the OPI-GA complexes were better than OPI. The FTIR spectra revealed that the complex coacervation between the amine groups of OPI and the carboxyl groups of GA caused the formation of the coacervate, with hydrogen bonding also being involved. The results of DSC and TGA showed that the complex coacervate had better thermal stability in comparison with OPI and GA.

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Section: Thermal Behaviorsupporting

confidence: 81%

Section: Thermal Behaviormentioning

confidence: 94%

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Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

Naderi

Keramat

Nasirpour

et al. 2020

International Journal of Food Properties

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“…Figure 1c shows the phase diagrams obtained from visual observation and turbidity measurement of the reaction mixtures at various combinations of GA to SA ratios and the reaction pH. Turbidity has been frequently used to describe phase behaviors of polyelectrolyte complexes [28,31,32]. For the HWGA-SA ratio from 1:1 to 1:0.2, coacervation occurred in narrow pH ranges, followed by massive precipitation at lower pH.…”

Section: Resultsmentioning

confidence: 99%

“…Coacervation requires sufficiently large charges on the polyelectrolytes to cause significant electrostatic interactions, but not so large to avoid precipitation [13]. The particular pH (pHc) required for coacervate formation varies depending on the molecular weight and the polymer ratios [13,31,32,33,34]. The pHφ, representing the pH of the first occurrence of a precipitate, also depends on the composition of reaction mixtures [13].…”

Section: Resultsmentioning

confidence: 99%

Gelatin-Alginate Complexes for EGF Encapsulation: Effects of H-Bonding and Electrostatic Interactions

et al. 2019

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Gelatin Type A (GA) and sodium alginate (SA) complexes were explored to encapsulate epidermal growth factor (EGF), and thereby to circumvent its proteolytic degradation upon topical application to chronic wounds. Phase diagrams were constructed based on turbidity as a function of GA to SA ratio and pH. Various GA-SA mixtures were compared for polydispersity index, zeta potential, Z-average, and ATR-FTIR spectra. Trypsin digestion and human dermal fibroblast scratch wound assay were done to evaluate the effects of EGF encapsulation. The onset pH values for coacervation and precipitation were closer together in high molecular weight GA (HWGA)-SA reaction mixtures than in low molecular weight GA (LWGA)-SA, which was attributed to strong H-bonding interactions between HWGA and SA probed by ATR-FTIR. EGF incorporation in both HWGA-SA precipitates and LWGA-SA coacervates below the isoelectric point of EGF, but not above it, suggests the contribution of electrostatic interactions between EGF and SA. EGF encapsulated in LWGA-SA coacervates was effectively protected from trypsin digestion and showed better in vitro scratch wound activity compared to free EGF. LWGA-SA coacervates are suggested as a novel delivery system for topical application of EGF to chronic wounds.

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Preparation and characterization of astaxanthin‐loaded microcapsules and its application in effervescent tablets

et al. 2022

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BACKGROUND Astaxanthin is a type of keto‐carotene with potential health benefits. However, astaxanthin has poor solubility and stability, resulting in its low oral bio‐availability. Microcapsules can be used to improve the water solubility, stability and oral bio‐availability of lipophilic bioactive compounds. Effervescent tablets can further improve the stability, smell and taste of microcapsules, and are more easily accepted by consumers. RESULTS Astaxanthin‐loaded microcapsules were prepared by layer‐by‐layer assembly and freeze‐drying technologies. Sodium caseinate and κ‐carrageenan were applied as wall materials. The prepared microcapsules had good flow properties and encapsulation efficiencies (> 85%). Fourier transform infrared spectroscopy demonstrated that the mechanisms of layer‐by‐layer self‐assembly between sodium caseinate and κ‐carrageenan might be electrostatic adsorption and hydrogen bonding. The preparation process and excipients did not affect the antioxidant effect of astaxanthin. The in vitro simulated digestion study showed that microcapsules were mainly dissolved and digested in the simulated intestinal solution. Compared with its raw material, microencapsulation could improve the bio‐accessibility of astaxanthin greatly. Then, astaxanthin‐loaded microcapsules were incorporated into effervescent tablets by wet granulation and tablet‐pressing methods. The dissolution of astaxanthin from effervescent tablets was over 90% in 2 h, which indicated a good dissolution effect. A cytotoxicity study revealed that astaxanthin loaded effervescent tablets had a good biocompatibility. Encapsulating astaxanthin‐loaded microcapsules in effervescent tablets can improve its chemical stability. CONCLUSION Effervescent tablets containing microcapsules could be used to improve the solubility, stability and bio‐accessibility of lipophilic bioactive compounds. © 2022 Society of Chemical Industry.

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Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification

Cited by 25 publications

References 26 publications

Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

Gelatin-Alginate Complexes for EGF Encapsulation: Effects of H-Bonding and Electrostatic Interactions

Preparation and characterization of astaxanthin‐loaded microcapsules and its application in effervescent tablets

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