Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

Hydrophobic ion pairing: encapsulating small molecules, peptides, and proteins into nanocarriers

“… 125 , 127 – 132 Interestingly, polymers in a complex coacervate may remain mobile, and rearrangement is possible. Many studies focus on the coacervate's phase behaviour 133 or rheological 134 or thermal 135 properties. The final phase's log P (and hydrophobicity in general) is not a major concern in complex coacervation, since the mechanism of phase separation is different and the ultimate goal of coacervation is not necessarily to increase hydrophobicity or modify solubility as in HIP.…”

“…For a more complete survey of polyelectrolyte coacervation, see ref [124][125][126][127][128][130][131][132][133][134][135][136][137][138][139][140][141]…”

Comparison of rheological properties of different protein/gum arabic complex coacervates

“…The results of frequency sweeping (0.1-100 Hz) meant that the SP/GA complex coacervates exhibited the typical viscoelastic behavior, and displayed more elastic property at lower frequency region and more viscous property at higher frequency region. On the contrary, for 85-SP/GA, 95-SP/GA, and G/GA complex coacervates, G 0 was higher than G 00 in the whole frequency range, implying the formation of highly interconnected gel-like network structures, which was agreed with the rheological properties of ovalbumin/chitosan complex coacervates (Xiong, et al, 2016), bovine serum albumin (BSA)/pectin (Ru et al, 2012) and whey protein/pectin complex coacervates (Raei, Rafe, & Shahidi, 2018). In the frequency range of 0.1-100 Hz, G' for 85-SP/GA and 95-SP/GA complex coacervates were much higher than that for SP/GA complex coacervates, indicating the high intermolecular interactions between proteins and GA in 85-SP/GA and 95-SP/GA complex coacervates, leading to the formation of the tight structures (Wang, Lee, Wang, et al, 2007).…”

Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan

“…The storage modulus ( G ′) was higher than the loss modulus ( G ″) for all samples with different pH values; both the G ′ and G ″ increased with frequency and did not intersect, suggesting that a highly interconnected gel‐like network structure was formed (Nishinari, ). In previous studies, a gel‐like network structure was found between bovine serum albumin (BSA) and KC (Chai and ), between BSA and gum from whole flaxseed (Liu, Shim, Wang, & Reaney, ), and in an ovalbumin‐chitosan coacervate (Xiong et al., ). These data indicated that the KC‐HP coacervate behaved more like a viscoelastic solid (Kim & Yoo, ).…”

“…KC-HP coacervate samples were collected by centrifugation (8,000 rpm, 10 min) of KC-HP mixtures. Frequency sweeps were used to describe the viscoelastic behavior of KC-HP coacervates (storage modulus [G ], loss modulus [G ]; Xiong et al, 2016) after conducting strain sweep tests to determine the linear viscoelastic region (Liu, Shim, Shen, Wang, & Reaney, 2017). The apparent viscosity of the coacervate was evaluated using shear rate sweeps varied from 0 to 100 s −1 .…”