Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

Xiong, Wenfei; Ren, Cong; Xu, Xiaoying; Li, Jing; Wang, Lifeng; Li, Bin

doi:10.1016/j.foodhyd.2019.01.027

Cited by 34 publications

(6 citation statements)

References 36 publications

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“…However, the existence of CMC could significantly inhibit the aggregation of OVA due to the strong electrostatic repulsions as reflected by their zeta potential values being greater than −30 mV. Our results are in accord with a previous study, which demonstrated CMC could significantly enhance the stability of OVA near its isoelectric point 14 . Furthermore, it was obvious to see that the OVA-CMC complex became opaque at all conditions, as shown in Fig.…”

Section: Resultssupporting

confidence: 91%

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Kuang

Jiang

et al. 2020

Sci Rep

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Ovalbumin (OVA) is an important protein emulsifier. However, it is unstable near the isoelectric point pH, which limits its applications in the food industry. Polysaccharides may be explored to tackle this challenge by improving its pH-dependent instability. In this work, carboxymethyl cellulose (CMC) was used as a model polysaccharide to mix with OVA near its isoelectric point (pH 4.7) with subsequent mild heating at 60 °C for 30 min. The molecular interactions between OVA and CMC were comprehensively studied via a series of characterizations, including turbidity, zeta potential, intrinsic fluorescence, surface hydrophobicity, circular dichroism (CD) spectra and Fourier transform infrared spectroscopy (FTIR). The droplet sizes of the emulsions prepared by OVA-CMC were measured to analyze emulsifying property and stability. The results indicated that free OVA was easily aggregated due to loss of surface charges, while complexing with CMC significantly inhibited OVA aggregation before and after heating owing to the strong electrostatic repulsion. In addition, OVA exposed more hydrophobic clusters after heating, which resulted in the growth of surface hydrophobicity. Altogether, the heated OVA-CMC complexes presented the best emulsifying property and stability. Our study demonstrated that complexing OVA with CMC not only greatly improved its physicochemical properties but also significantly enhanced its functionality as a food-grade emulsifying agent, expanding its applications in the food industry, as development of emulsion-based acidic food products.Egg ovalbumin (OVA), the main ingredient of egg white protein, is one of the most widely used protein and a kind of important food ingredient. In addition, OVA also possesses important functionalities including emulsifying and foaming stability because it has more than 50% hydrophobic amino acids, similar to other surface-active agents 1,2 . Nevertheless, there are two major limitations for OVA to be widely used in the food industry. First, OVA is known to have poor thermal instability. It was reported that the thermal aggregation temperature of OVA was lower around its isoelectric point than that in other pH conditions, and the optimal thermal stability was in the pH range from 6 to 10 3,4 . In addition, the emulsifying property of OVA was poor near the isoelectric point as shown in our previous work 2 . Meanwhile, as a protein molecule, when the pH is reduced to around its isoelectric point (pH 4.7), OVA carries zero net surface charge and loses its emulsifying capability when used in the emulsion-based acidic food products, such as yogurt and lactic acid beverages 5 .Carboxymethyl cellulose (CMC), one of the derivatives of cellulose, has been widely used as a stabilizing agent in foods 6 . In addition, CMC is stable with strong negative charges at pH values from 2 to 10, which makes it suitable for various applications in most food products across a wide range of pH conditions. CMC is a commonly used additive to improve the processing properties of products in cos...

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Section: Resultssupporting

confidence: 91%

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Kuang

Jiang

et al. 2020

Sci Rep

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“…Colloidal interactions can be characterized by a dynamic rheological test. According to the Bohlin model, 35 rheological data can be fitted by a power law relationship between the complex modulus (G*; G* = [(G′) 2 + (G″) 2 ] 1/2 ) and the frequency (ω) as follows…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Colloidal interactions can be characterized by a dynamic rheological test. According to the Bohlin model, rheological data can be fitted by a power law relationship between the complex modulus ( G* ; G* = [( G ′) 2 + ( G ″) 2 ] 1/2 ) and the frequency (ω) as follows where z is a dimensionless parameter that is related to the number of interacting rheological units, and A (Pa·s 1/ z ) is the strength of the interactions between rheological units. The parameters obtained from power law fitting (Figure S3 of the Supporting Information) are shown in Table .…”

Section: Resultsmentioning

confidence: 99%

Amylopectin-Sodium Palmitate Complexes as Sustainable Nanohydrogels with Tunable Size and Fractal Dimensions

Zhang

Wang

Chen

et al. 2020

J. Agric. Food Chem.

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Starch-based nanohydrogels with polyelectrolyte characteristics may find unique applications. Herein, the branch chains of amylopectin (AP) were elongated to different extents by amylosucrase, followed by complexation with sodium palmitate (SP) to produce nanohydrogels. Modified AP (mAP) with a longer chain length displayed a better ability to complex with SP, and the mixtures exhibited nanosized particles with an average diameter ranging from 153.5 to 1049.8 nm. The gel strength of bulk nanohydrogels was dependent on the chain length of mAP and SP content, and their fractal dimension was between 1.82 and 2.45. The crystalline structure of native AP was altered from A- to B-type after chain elongation and, subsequently, to B + V-type after complexing with SP. Diffraction peaks of the complexes at 2θ of 7.5°, 12.9°, and 19.8° implied that the AP side chains formed left-handed single helices and the hydrophobic SP was entrapped in the helix cavity.

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“…In the food industry, CMC hydrogels are commonly used to improve the texture and mouthfeel of food and beverages. They are also employed as edible gels in products such as bread and confectionery [ 9 ]. Therefore, CMC is a representative polysaccharide with abundant content and extensive applications in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Wang,

Ma,

Shen

et al. 2024

Foods

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In order to improve the stability of bovine plasma protein-carboxymethyl cellulose composite gels and to expand the utilization of animal by-product resources, this study investigated the impact of different ultrasound powers (300, 400, 500, 600, and 700 W) and ultrasound times (0, 10, 20, 30, and 40 min) on the functional properties, secondary structure and intermolecular forces of bovine plasma protein-carboxymethyl cellulose composite gel. The results showed that moderate ultrasonication resulted in the enhancement of gel strength, water holding capacity and thermal stability of the composite gels, the disruption of hydrogen bonding and hydrophobic interactions between gel molecules, the alteration and unfolding of the internal structure of the gels, and the stabilization of the dispersion state by electrostatic repulsive forces between the protein particles. The content of α-helices, β-turns, and β-sheets increased and the content of random curls decreased after sonication (p < 0.05). In summary, appropriate ultrasound power and time can significantly improve the functional and structural properties of composite gels. It was found that controlling the thermal aggregation behavior of composite gels by adjusting the ultrasonic power and time is an effective strategy to enable the optimization of composite gel texture and water retention properties.

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Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

Cited by 34 publications

References 36 publications

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Amylopectin-Sodium Palmitate Complexes as Sustainable Nanohydrogels with Tunable Size and Fractal Dimensions

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

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