Hydrogen bonding enhances the electrostatic complex coacervation between κ-carrageenan and gelatin

Wang, Lu; Cao, Yiping; Zhang, Ke; Fang, Yapeng; Nishinari, Katsuyoshi; Phillips, Glyn O.

doi:10.1016/j.colsurfa.2015.07.011

Cited by 48 publications

(22 citation statements)

References 22 publications

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“…However, electrostatic interactions are not always essential to form protein–polysaccharide coacervates. Intra‐ and intermolecular hydrogen bonding and hydrophobic interactions can also affect phase separation during protein–polysaccharides interactions (Wang et al, 2015). Antonov and Gonçalves (1999) investigated the influence of temperature on phase separation behavior of gelatin‐κ‐carrageenan (KC) mixtures.…”

Section: Resultsmentioning

confidence: 99%

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Shim

Reaney

2020

Food Science & Nutrition

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Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI‐FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear‐thinning behavior and gel‐like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI‐FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein‐based foods.

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Section: Resultsmentioning

confidence: 99%

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Shim

Reaney

2020

Food Science & Nutrition

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“…The formation of crosslinks in the genipin-treated tannic acid-induced gelatin hydrolysate (GP-GED-TA) particles was verified using a dissociation agent. In the presence of 8 mol L −1 urea solution, particles stabilized only by noncovalent bonds dissociate into individual molecules [31,32]. However, covalently crosslinked samples do not dissociate into individual molecules [33].…”

Section: Characterization Of Gel Particlesmentioning

confidence: 99%

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Wang

2020

Molecules

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The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysate (GED-TA) particles. The ability of the genipin-treated GED-TA (GP-GED-TA) to stabilize emulsions was evaluated by Turbiscan analysis and droplet-size changes. For comparison, gelatin hydrolysate (GE) and tannic acid-induced gelatin hydrolysate particles (GED-TA) were used as controls. The mean diameters of GED, GED-TA, and GP-GED-TA particles were 0.68 ± 0.1 nm, 66.2 ± 8.4 nm, and 66.9 ± 7.2 nm, respectively. Nanomechanic analysis using atomic force microscopy(AFM) indicated the average Young’s modulu of the GP-GED-TA particles was 760.8 ± 112.0 Mpa, indicating the GP-GED-TA were soft particles. The Turbiscan stability indexes (lower values indicate a more stable emulsion) of the emulsions stabilized with GED, GED-TA, and GP-GED-TA, after storage for three days, were 28.6 ± 1.5, 19.3 ± 4.8, and 4.4 ± 1.3, respectively. After one, or 60 days of storage, the volume-weighted mean diameters (D[4,3]) of oil droplets stabilized by GP-GED-TA were 1.19 ± 0.11 μm and 1.18 ± 0.1 µm, respectively. The D[4,3] of oil droplets stabilized by GED-TA, however, increased from 108.3 ± 5.1 μm to 164.3 ± 19.1 μm during the storage. Overall, the GP-GED-TA gel particles have considerable potential for stabilization of O/W emulsions in food products.

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“…Another architectural feature of both natural and synthetic polymers is the presence of branches, loops, or other types of molecular topology. While reports on coacervation include variety of branched polymers, the majority of efforts have utilized naturally occurring polymers that are not well defined either chemically or physically . However, advances in polymer chemistry have enabled the synthesis of increasingly dense branched and brush polymer structures.…”

Section: Molecular Designmentioning

confidence: 99%

“…While reports on coacervation include variety of branched polymers, the majority of efforts have utilized naturally occurring polymers that are not well defined either chemically or physically. 19,158,[180][181][182][183] However, advances in polymer chemistry have enabled the synthesis of increasingly dense branched and brush polymer structures. These chemistries represent an intriguing opportunity to explore the steric limitations of electrostatic interactions.…”

Section: Branching and Molecular Topologymentioning

confidence: 99%

Complex coacervate‐based materials for biomedicine

Blocher

Perry

2016

WIREs Nanomed Nanobiotechnol

236

277

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There has been increasing interest in complex coacervates for deriving and transporting biomaterials. Complex coacervates are a dense, polyelectrolyte-rich liquid that results from the electrostatic complexation of oppositely-charged macro-ions. Coacervates have long been used as a strategy for encapsulation, particularly in food and personal care products. More recent efforts have focused on the utility of this class of materials for the encapsulation of small molecules, proteins, RNA, DNA, and other biomaterials for applications ranging from sensing to biomedicine. Furthermore, coacervate-related materials have found utility as in other areas of biomedicine, including cartilage mimics, tissue culture scaffolds, and adhesives for wet, biological environments. Here, we discuss the self-assembly of complex coacervate-based materials, current challenges in the intelligent design of these materials, and their utility applications in the broad field of biomedicine.

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Hydrogen bonding enhances the electrostatic complex coacervation between κ-carrageenan and gelatin

Cited by 48 publications

References 22 publications

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Complex coacervate‐based materials for biomedicine

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