Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates

Zou, Wenjie; Mourad, Fayez Khalaf; Zhang, Xinyue; Ahn, Dong U.; Cai, Zhaoxia; Jin, Yongguo

doi:10.1016/j.foodhyd.2020.105978

Cited by 68 publications

(32 citation statements)

References 57 publications

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“…In fact, as the number of available OPI molecules increased on the GA chain, each protein molecule might have not needed a large number of positive charges to form complexes with the polysaccharide molecules. [10] In contrast, when the mixing ratio was increased, pH ϕ2 remained constant. As Figure 6b shows, the maximum OD and, the largest amount of the complex was formed at the OPI: GA mixing ratio of 4:1, which indicated the protein was saturated with GA.; thus, the 4:1 OPI: GA mixture was selected for further evaluation.…”

Section: State Diagrammentioning

confidence: 99%

“…et al (2020) who reported that ovalbumin and propylene glycol alginate complex coacervates showed higher thermal stability than the protein alone. [10] TGA was used to better evaluate the thermal properties of the complex as shown in Figure 9b. Both the endothermic and exothermic processes had ranges of temperature near the range recorded during the TGA weight loss step.…”

Section: Thermal Behaviormentioning

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: State Diagrammentioning

confidence: 99%

Section: Thermal Behaviormentioning

confidence: 99%

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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“… Principal strategies used to create polysaccharide-based materials by physical association for biomedical applications. Adapted with permission from References [ 139 , 140 , 141 , 142 , 143 , 144 , 145 ]; published by Elsevier, 2019, 2020, 2018, 2020, 2020, 2010, and 2020, respectively. Adapted with permission from Reference [ 146 ]; published by American Chemical Society, 2020.…”

Section: Figurementioning

confidence: 99%

Polysaccharide-Based Materials Created by Physical Processes: From Preparation to Biomedical Applications

et al. 2021

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Polysaccharide-based materials created by physical processes have received considerable attention for biomedical applications. These structures are often made by associating charged polyelectrolytes in aqueous solutions, avoiding toxic chemistries (crosslinking agents). We review the principal polysaccharides (glycosaminoglycans, marine polysaccharides, and derivatives) containing ionizable groups in their structures and cellulose (neutral polysaccharide). Physical materials with high stability in aqueous media can be developed depending on the selected strategy. We review strategies, including coacervation, ionotropic gelation, electrospinning, layer-by-layer coating, gelation of polymer blends, solvent evaporation, and freezing–thawing methods, that create polysaccharide-based assemblies via in situ (one-step) methods for biomedical applications. We focus on materials used for growth factor (GFs) delivery, scaffolds, antimicrobial coatings, and wound dressings.

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“…Generally speaking, the interactions between proteins and polysaccharides can be associative or segregative [ 4 ]. When proteins and polysaccharides have opposite charges, associative electrostatic interactions make proteins and polysaccharides easily form complexes through electrostatic attraction [ 3 , 5 ]. It was also found that when both biopolymers were net-negatively charged, complexes could still form [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…It was also found that when both biopolymers were net-negatively charged, complexes could still form [ 3 ]. The formed biopolymers still have complex coacervation behaviors, which are mainly determined by the electrostatic interactions, such as molecular properties (charge density and size), environmental factors (pH, mixing ratio of proteins and polysaccharides, salt, total concentration of biological macromolecules and temperature) and other factors (shear rate) [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Interaction between Negatively Charged Fish Gelatin and Cyclodextrin in Aqueous Solution: Characteristics and Formation Mechanism

Fang

Ding

et al. 2021

Gels

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The effect that ratios of fish gelatin (FG) to α/β/γ cyclodextrins (α, β, γCDs) had on the phase behavior of a concentrated biopolymer mixture were comparatively investigated. This showed that the formed biopolymer mixture had the highest gel strength at ratios of FG–CD = 90:10. FG could interact with CDs to form stable soluble complexes with lower values of turbidity, particle size and ζ-potential. All of the FG–CD mixture solutions exhibited pseudo-plastic behaviors, and FG–αCD samples had the highest viscosity values than others. The addition of CDs could unfold FG molecules and make conformation transitions of FG from a random coil to β-turn, leading to the environmental change of hydrophobic residues and presenting higher fluorescence intensity, especially for βCDs. FTIR results revealed that the formation of intermolecular hydrogen bonds between FG and CD could change the secondary structure of FG. These findings might help further apply FG–CD complexes in designing new food matrixes.

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Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates

Cited by 68 publications

References 57 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

Polysaccharide-Based Materials Created by Physical Processes: From Preparation to Biomedical Applications

Interaction between Negatively Charged Fish Gelatin and Cyclodextrin in Aqueous Solution: Characteristics and Formation Mechanism

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