Thermodynamic incompatibility of proteins and polysaccharides in solutions

Grinberg, V. Ya.; Tolstoguzov, V. B.

doi:10.1016/s0268-005x(97)80022-7

Cited by 437 publications

(216 citation statements)

References 28 publications

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“…1). Apart from applications like paints or processed food [32,33], one encounters such systems for example in biology, and, especially, in the cell, where 20-30% of the volume is occupied by soluble proteins and other biomacromolecules [34]. Here, one expects that depletion interactions play a major role in the self-organisation of biomacromolecules, e.g., the self-assembling of DNA [35] or the bundling of f-actin fibres [36].…”

Section: Introductionmentioning

confidence: 99%

Phase behaviour of a dispersion of charge-stabilised colloidal spheres with added non-adsorbing interacting polymer chains

Gögelein

Tuinier

2008

Eur. Phys. J. E

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Abstract. We present a theory for the phase behaviour of mixtures of charge-stabilised colloidal spheres plus interacting polymer chains in good and θ-solvents within the framework of free-volume theory. We use simple but accurate combination rules for the depletion thickness around a colloidal particle and for the osmotic pressure up to the semi-dilute concentration regime. Hence, we obtain expressions for the free energy for mixtures of charged colloidal particles and non-adsorbing interacting polymers. From that, we calculate the phase behaviour, and discuss its topology in dependence on the competition between the charge-induced repulsion and the polymer-induced attraction. The homogeneous mixture of colloids and polymers becomes more stabilised against demixing when increasing the electrostatic repulsion. This charge-induced stabilisation is strongest for small polymer-to-colloid size ratios and is more pronounced for charged colloids mixed with polymers in a good solvent than for polymers in a θ-solvent. For the weakly charged regime we find that the phase diagram becomes salt-concentration-independent in the protein limit for charged colloids plus polymers in a θ-solvent. The liquid window, i.e., the concentration regimes where a colloidal liquid exists, is narrowed down upon increasing the charge-induced repulsion. Also this effect is more pronounced when charged colloids are mixed with polymer chains in a good solvent. In summary, we demonstrate that the solvent quality significantly influences the phase behaviour of mixtures of charged colloids plus non-adsorbing polymers if the range of the screened electrostatic repulsion becomes of the order of the range of the depletion-induced attraction. PACS

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Section: Introductionmentioning

confidence: 99%

Phase behaviour of a dispersion of charge-stabilised colloidal spheres with added non-adsorbing interacting polymer chains

Gögelein

Tuinier

2008

Eur. Phys. J. E

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“…According to Grinberg and Tolstoguzov (1997) and Syrbe et al (1998), the pH effects on the behavior of proteinpolysaccharide mixture differ depending on the nature of the polysaccharide (neutral, carboxylated or sulfated). Andrès et al (2006) when using agar hydrocolloids and xanthan gum, in chicken sausage obtained a reduction in hardness by increased concentrations of hydrocolloids in the formulations.…”

Section: Resultsmentioning

confidence: 99%

Fat substitutes in processing of sausages using piramutaba waste

et al. 2012

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The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2 4-1 , where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2 3 to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).

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“…They also survived the stability test when stored at various temperatures (3°C, 25°C and 45°C) for 3 months. The addition of polysaccharide could enhance protein adsorption at interfaces and therefore, increasing emulsion stability (22). Table II also shows the results of particle size (nm) for all the formulations prepared.…”

Section: Effect Of Percentage Of Rheology Modifier On Nanoemulsions Smentioning

confidence: 99%

Phase Behaviour and Formation of Fatty Acid Esters Nanoemulsions Containing Piroxicam

et al. 2013

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Abstract. Fatty acid esters are long-chain esters, produced from the reaction of fatty acids and alcohols. They possess potential applications in cosmetic and pharmaceutical formulations due to their excellent wetting behaviour at interfaces and a non-greasy feeling when applied on the skin surfaces. This preliminary work was carried out to construct pseudo-ternary phase diagrams for oleyl laurate, oleyl stearate and oleyl oleate with surfactants and piroxicam. Then, the preparation and optimization study via 'One-At-ATime Approach' were carried out to determine the optimum amount of oil, surfactants and stabilizer using low-energy emulsification method. The results revealed that multi-phase region dominated the three pseudo-ternary phase diagrams. A composition was chosen from each multi-phase region for preparing the nanoemulsions systems containing piroxicam by incorporating a hydrocolloid stabilizer. The results showed that the optimum amount (w/w) of oil for oleyl laurate nanoemulsions was 30 and 20 g (w/w) for oleyl stearate nanoemulsions and oleyl oleate nanoemulsions. For each nanoemulsions system, the amount of mixed surfactants and stabilizer needed for the emulsification to take place was found to be 10 and 0.5 g (w/w), respectively. The emulsification process via high-energy emulsification method successfully produced nano-sized range particles. The nanoemulsions systems passed the centrifugation test and freeze-thaw cycle with no phase failures, and stable for 3 months at various storage temperatures (3°C, 25°C and 45°C). The results proved that the prepared nanoemulsions system cannot be formed spontaneously, and thus, energy input was required to produce nano-sized range particles.

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Thermodynamic incompatibility of proteins and polysaccharides in solutions

Cited by 437 publications

References 28 publications

Phase behaviour of a dispersion of charge-stabilised colloidal spheres with added non-adsorbing interacting polymer chains

Phase behaviour of a dispersion of charge-stabilised colloidal spheres with added non-adsorbing interacting polymer chains

Fat substitutes in processing of sausages using piramutaba waste

Phase Behaviour and Formation of Fatty Acid Esters Nanoemulsions Containing Piroxicam

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