Characterization of the interactions between chitosan/whey protein at different conditions

Ye, Lizhu; Chen, Huibin

doi:10.1590/fst.29217

Cited by 23 publications

(14 citation statements)

References 23 publications

(27 reference statements)

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“…Whey–CS systems have been shown to increase resistance to oxidation and to emulsion stability by preventing flocculation and coalescence [ 111 ]. Consequently, whey–CS systems are commonly found in development of food packaging and additives for human consumption, as well as, occasionally, in drug delivery systems [ 111 , 112 , 113 , 114 ].…”

Section: Non-covalent Modificationsmentioning

confidence: 99%

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

2021

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Chitosan (CS) is a natural biopolymer that has gained great interest in many research fields due to its promising biocompatibility, biodegradability, and favorable mechanical properties. The versatility of this low-cost polymer allows for a variety of chemical modifications via covalent conjugation and non-covalent interactions, which are designed to further improve the properties of interest. This review aims at presenting the broad range of functionalization strategies reported over the last five years to reflect the state-of-the art of CS derivatization. We start by describing covalent modifications performed on the CS backbone, followed by non-covalent CS modifications involving small molecules, proteins, and metal adjuvants. An overview of CS-based systems involving both covalent and electrostatic modification patterns is then presented. Finally, a special focus will be given on the characterization techniques commonly used to qualify the composition and physical properties of CS derivatives.

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Section: Non-covalent Modificationsmentioning

confidence: 99%

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

2021

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“…In the last decade, scientists studied the molecular interactions between proteins and polysaccharides under different conditions, for instance, pH, concentration, and temperature. In the case of WP and CS, the formation of CS/WP requires greater pH values; this is because that they have little attraction when the pH is less than 4.5 and form a CS/WP complex through electrostatic attraction when the pH is greater than 5.3 [ 89 , 90 ]. As the addition of CS increases from 1:5 (CS/WP), the viscosity of CS/WP solution increases [ 90 ].…”

Section: The Advantages Of Combing Chitosan and Whey Proteinmentioning

confidence: 99%

“…In the case of WP and CS, the formation of CS/WP requires greater pH values; this is because that they have little attraction when the pH is less than 4.5 and form a CS/WP complex through electrostatic attraction when the pH is greater than 5.3 [ 89 , 90 ]. As the addition of CS increases from 1:5 (CS/WP), the viscosity of CS/WP solution increases [ 90 ]. Therefore, the mixture of CS and WP forms a homogeneous solution with CS/WP complexes that inherits the chemical properties and nutritive values from both materials and makes it an excellent bio-ink for the 3D printing of food products.…”

Section: The Advantages Of Combing Chitosan and Whey Proteinmentioning

confidence: 99%

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Yang

et al. 2021

Molecules

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The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP–CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS–WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.

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“…Polysaccharide and protein can have a variety of interactions with one another, which include repulsive, co‐soluble or associative behaviours depending upon environmental conditions [17]. At pH values above 5, chitosan and whey protein have opposite charges and can combine with each other due to their electrostatic attractions [18]. These electrostatic attractive forces greatly impact the emulsion stability [8].…”

Section: Introductionmentioning

confidence: 99%

Sustainable thermoresponsive whey protein‐ and chitosan‐based oil‐in‐water emulsions for cosmetic applications

Speer

Amin

2021

Intern J of Cosmetic Sci

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Objective In this study, the biopolymers whey protein and chitosan were used to create a thermoresponsive emulsion. The impact of the inclusion of chitosan and inclusion of specific oils on the rheological properties and response to temperature were investigated by a stepwise build‐up from simple solutions to oil‐in‐water (O/W) emulsions. Whey protein (WP) concentration and chitosan concentration were varied. The results may help develop strategies for incorporating thermoresponsive materials in stable and high‐performing formulations for use in cosmetics. Methods Solutions of whey protein concentrate (WPC) by itself, chitosan by itself and the combination of the two at various concentrations were tested with flow sweeps, temperature sweeps and frequency sweeps. Then, three different oils of jojoba, avocado and silicone were included to form emulsions and the tests were repeated to determine flow behaviour, response to temperature and structure. Results By comparing 15 wt. % and 20 wt. % WP solutions, it was found that 15 wt. % WP could provide good viscosities and modulus at a lower amount of material used. The solution composed of 15 wt. % WP, and 0.5 wt. % chitosan was found to have the greatest structural response to temperature compared to solutions with 1.0 wt. % and 1.5 wt. % chitosan. Compared to the addition of 10 wt. % silicone and 10 wt. % avocado oil to form emulsions, the addition of 10 wt. % jojoba oil further strengthened the gel network the most. The final emulsion with pigment added had improved viscosity and thermoresponsive behaviour. The WP and chitosan emulsions were shear thinning, elastically dominated and behaved as classical gels. The behaviour of the emulsions was dependent upon the hydrophobic interactions between the protein and the oil and the electrostatic interactions between the protein and the chitosan. Conclusion An emulsion composed of 15 wt. % WP, 10 wt. % jojoba oil and 0.5 wt. % chitosan solution was found to have the greatest structural response to temperature. This study of an O/W emulsion containing whey protein concentrate and chitosan demonstrated that different oils and conditions can be used to tune thermoresponsive and rheological behaviour.

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Characterization of the interactions between chitosan/whey protein at different conditions

Cited by 23 publications

References 23 publications

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Sustainable thermoresponsive whey protein‐ and chitosan‐based oil‐in‐water emulsions for cosmetic applications

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