Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Han, Jia‐Run; Yan, Jia‐Nan; Du, Yi‐Nan; Wu, Hai‐Tao; Zhu, Beiwei

doi:10.1111/1750-3841.16176

Cited by 7 publications

(1 citation statement)

References 47 publications

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“…The presence of salts in the protein–polysaccharide system can result in decreased electrostatic interaction between protein and polysaccharide due to masking of the total charge carried by macromolecules, which leads to a decrease in the degree of complexation [ 48 , 49 ]. The effect of ionic strength on the interaction of gelatin and sodium alginate during acid titration was studied in aqueous solutions of sodium and calcium chlorides.…”

Section: Resultsmentioning

confidence: 99%

Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength

Kolotova,

Borovinskaya,

Bordiyan

et al. 2023

Polymers

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The phase behavior of aqueous mixtures of fish gelatin (FG) and sodium alginate (SA) and complex coacervation phenomena depending on pH, ionic strength, and cation type (Na+, Ca2+) were studied by turbidimetric acid titration, UV spectrophotometry, dynamic light scattering, transmission electron microscopy and scanning electron microscopy for different mass ratios of sodium alginate and gelatin (Z = 0.01–1.00). The boundary pH values determining the formation and dissociation of SA-FG complexes were measured, and we found that the formation of soluble SA-FG complexes occurs in the transition from neutral (pHc) to acidic (pHφ1) conditions. Insoluble complexes formed below pHφ1 separate into distinct phases, and the phenomenon of complex coacervation is thus observed. Formation of the highest number of insoluble SA-FG complexes, based on the value of the absorption maximum, is observed at рHopt and results from strong electrostatic interactions. Then, visible aggregation occurs, and dissociation of the complexes is observed when the next boundary, pHφ2, is reached. As Z increases in the range of SA-FG mass ratios from 0.01 to 1.00, the boundary values of рНc, рHφ1, рHopt, and рHφ2 become more acidic, shifting from 7.0 to 4.6, from 6.8 to 4.3, from 6.6 to 2.8, and from 6.0 to 2.7, respectively. An increase in ionic strength leads to suppression of the electrostatic interaction between the FG and SA molecules, and no complex coacervation is observed at NaCl and CaCl2 concentrations of 50 to 200 mM.

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Section: Resultsmentioning

confidence: 99%

Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength

Kolotova,

Borovinskaya,

Bordiyan

et al. 2023

Polymers

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Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH

Liu,

Nie,

Wang

et al. 2024

J Sci Food Agric

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BACKGROUNDPrevious studies have investigated complexation and coacervation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and polysaccharides influenced by pH and blending ratio. It has been found that SMGHs/polysaccharide composite shows better gel properties under strongly acidic conditions. Thus, the complexation and coacervation of SMGHs and gellan gum (GG) were investigated via turbidimetric titration at different pH values (1–12) and biopolymer blending ratios (9.5:0.5–6:4).RESULTSBoth pHc and pHφ1 exhibited ratio‐independent behavior with constant values at approximately pH 5.8 and pH 3.8, respectively, dividing SMGHs/GG blends into three phases named mixed polymers, soluble complexes and insoluble coacervates, respectively. Overall, SMGHs and GG exhibited synergistic gelation under neutral and acidic conditions, with the initial storage modulus (G') increasing by approximately 42.5‐, 573.7‐ and 3421‐fold and 97.7‐, 550.3‐ and 0.5‐fold, respectively, at pH 7, 5 and 3, compared with SMGHs and GG. As pH decreased from 7 to 3, the initial G' and viscosity η values of SMGHs/GG gels increased by 20.1‐ and 2.3‐fold, respectively, exhibiting the greatest increase in gel strength. Moreover, the free water in the SMGHs/GG system significantly shifted toward lower relaxation times attributed to the immobilization of the outer hydration layers. SMGHs/GG gels in the insoluble phase exhibited denser networks and rougher surfaces, supporting the enhanced rheological properties and water retention capacity of the gel.CONCLUSIONThis work provides a basic foundation for the development of pH‐driven SMGHs/GG gelation by examining complexation and coacervation processes. © 2024 Society of Chemical Industry.

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Stepwise extraction of Fe, Si from copper slag and self-assembly synthesis of microspheres for As(V) removal: Resource transformation and environmental governance

Chen,

Li,

Tan

et al. 2024

Chemical Engineering Journal

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Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Cited by 7 publications

References 47 publications

Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength

Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength

Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH

Stepwise extraction of Fe, Si from copper slag and self-assembly synthesis of microspheres for As(V) removal: Resource transformation and environmental governance

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