Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes

Lee, An-Cheol; Hong, Youn‐Ho

doi:10.1016/j.foodres.2009.02.022

Cited by 84 publications

(38 citation statements)

References 26 publications

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“…On the present study, at pH 4.0, heat treatment did not affect the turbidity when the concentration of chitosan was low (C/WPO ration 1:5), which is in agreement with previous research (Lee & Hong 2009). By contrast, relatively high pH values (pH 5.5 and 6.0) increased the turbidity rapidly after heating.…”

Section: Changes In Turbiditysupporting

confidence: 92%

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

Ye¹,

Chen

2019

Food Sci. Technol

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This research investigated the interaction between chitosan and whey protein molecules in terms of pH and heating. The FTOR, rheological analysis, turbidity, and zeta potential measurements were used to assess this interaction. At pH 4.0, addition of low amount chitosan with chitosan/whey protein isolate (C/WPO) ratio of 1:5 effectively prevented the denaturation of whey proteins after heating, whereas high amount of chitosan (C/WPO,1:2) led to depletion flocculation. The combination of chitosan and whey proteins was electrostatic attracting at pH 5.5 and 6.0. At low chitosan addition, the complexes formed at pH 5.5 showed higher viscosity and the complexes formed at pH 6.0 showed a shear-thinning behaviour. At high chitosan addition, the complexes showed high viscosity at pH 6.0. Heating led to the decrease of viscosity and increase of turbidity. The results manifested that chitosan and whey protein formed different complexes at pH 5.5 and 6.0, and the complexation of C/WPO was influenced by heating and ratio of chitosan and whey proteins.Keywords: chitosan; whey protein; molecule; interaction; pH. Practical Application:The interaction of C/WPO can be applied to improve the mechanical properties of chitosan-based films and the quality of whey protein gel.

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Section: Changes In Turbiditysupporting

confidence: 92%

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

Ye¹,

Chen

2019

Food Sci. Technol

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“…1), which is below the dislocation constant of chitosan (pKa = 7.0) and above the pI of SPI. This pH range agrees well with that of the a-lactalbuminchitosan pair (Lee & Hong, 2009), in which, the pI of a-lactalbumin (pH 4.8) is very close to that of SPI. In pH greater than 7.0 or lower than 5.5, the coacervation yields decreased significantly due to low degree of ionisation and insolubility of chitosan and SPI.…”

Section: Effect Of Ph On Spi-chitosan Coacervationsupporting

confidence: 84%

“…Due to its abundance, non-toxicity, biodegradability and biocompatibility, chitosan has great potential as a microencapsulant (Peniche, Argüelles-Monal, Peniche, & Acosta, 2003). In addition to its wide application in combination with alginate for the encapsulation and intestine-targeted delivery of probiotics and drugs (George & Abraham, 2006), new complex coacervation pairs based on chitosan have emerged in recent years, including a-lactalbumin-chitosan and b-lactoglobulin-chitosan (Lee & Hong, 2009), soy globulin-chitosan (Liu et al, 2011), pea protein isolate-chitosan (Elmer et al, 2011), xanthanchitosan (Argin-Soysal, Kofinas, & Lo, 2009, and gum Arabicchitosan (Coelho et al, 2011;Espinosa-Andrews, Sandoval-Castilla, Vázquez-Torres, Vernon-Carter, & Lobato-Calleros, 2010).…”

Section: Introductionmentioning

confidence: 99%

Complex coacervation of soybean protein isolate and chitosan

Huang¹,

Sun²,

Xiao³

et al. 2012

Food Chemistry

260

102

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“…DHA, conjugated linoleic acid (CLA), and vitamin D) in clear liquid systems [12 •• ,58]. Complexes of chitosan with α-la or with β-lg were studied as potential vehicles for bioactives [59]. Core-corona nanoparticles were formed from BSA and oppositely charged anionic-nonionic graft copolymers at pH = 3.0 (BSA pI= 4.9).…”

Section: Non-covalent Interactionsmentioning

confidence: 99%

“…J Controll Rel 2009;134:[55][56][57][58][59][60][61]. A very interesting study introducing lactoferrin (Lf) conjugated poly (ethyleneglycol)-poly (lactide) nanoparticle (Lf-NP) constructed as a novel biodegradable brain drug delivery system.…”

mentioning

confidence: 99%