Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates

Gorji, Sara Ghorbani; Gorji, Elham Ghorbani; Mohammadifar, Mohammad Amin; Zargaraan, Azizollaah

doi:10.1016/j.ijbiomac.2014.02.037

Cited by 54 publications

(11 citation statements)

References 74 publications

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“…It is soluble 50mg/mL in water and has been used in many applications [ 13 ]. Ghorbani et al reported that sodium caseinate improves the solubility characteristics of gum tragacanth particles when a coacervate method is used [ 14 ]. Also, this amphiphilic protein adsorbs to the surface of the hordein nanoparticles, reducing their surface hydrophobicity and increasing electrostatic and steric repulsion [ 15 – 16 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles

Zhang

Han

2018

PLoS ONE

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Novel rutin-loaded zein-sodium caseinate nanoparticles (ZP) with antioxidant activity in aqueous medium were investigated. The results showed that the sodium caseinate concentrations, dosages of rutin and ethanol volume fractions significantly affected the zein nanoparticles’ characteristics. Concerning the antioxidant properties, the highest values of rutin loaded ZP obtained using 2, 2-diphenyl-1-picrylhydrazyl scavenging and 2 and 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) decolourisation assays were 52.7% and 71.2%, respectively, and the total antioxidant capacity was 0.40 nmol g-1. The results suggest that zein-sodium caseinate nanoparticles can be used as a new nano carrier system for rutin or other water insoluble active ingredients.

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Section: Introductionmentioning

confidence: 99%

Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles

Zhang

Han

2018

PLoS ONE

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“…D v, 0.5 , D v, 0.1 and D v, 0.9 is the particle size for which 50%, 10% and 90% of the sample particles have a lower size, respectively. The particle size distribution width, which defines as the Span number, is characterised by eqn 3 (Ghorbani Gorji et al ., ):

Span = \frac{D_{normalv, 0.9} - D_{normalv, 0.1}}{D_{v, 0.5}} .

…”

Section: Methodsmentioning

confidence: 55%

Microencapsulation of flaxseed oil by soya proteins–gum arabic complex coacervation

Dong

Zhou

Hua

et al. 2015

Int J of Food Sci Tech

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Application of soya proteins (SP) in flaxseed oil microencapsulation based on complex coacervation was investigated. The effects of SP/gum arabic (GA) mixing ratio (1:2, 1:1 and 2:1) and pH (2.80, 3.15 and 3.75) on coacervate preparation were studied firstly. The highest coacervate yields (CY) were achieved at SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, which were 81.2 AE 2.0%, 88.1 AE 0.6%, respectively. Thereafter, the microencapsulation of flaxseed oil was detected in accordance with the results of the coacervation of SP/GA, that is the optimal condition for microencapsulation was corresponded to the condition where CY was the highest. Under the conditions of SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, the microencapsulation efficiency and total yield reached 81.5 AE 0.1% and 81.7 AE 0.4%, and 77.4 AE 3.7% and 86.7 AE 2.4%, respectively. Microscopic morphology revealed that the formation of a biopolymer shell around the oil droplets was achieved at specific conditions.

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“…The absorbance values were low and constant until pH C . Later on, the absorbance increased, implying attractive interaction between ALG and proteins . At this pH the formation of soluble and stable complexes was initiated. , By decreasing pH after the second boundary pH value (pH φ1 ), the interaction between the two macromolecules became stronger and phase separation occurred.…”

Section: Results and Discussionmentioning

confidence: 99%

Complex Coacervation of Milk Proteins with Sodium Alginate

Gorji

Waheed

Ludwig

et al. 2018

J. Agric. Food Chem.

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Beta-lactoglobulin (BLG) and bovine serum albumin (BSA) coacervate formation with sodium alginate (ALG) was investigated by turbidimetric analysis, zeta potential, particle size, viscosity, transmission electron microscopy (TEM) and isothermal titration calorimetric (ITC) measurements as a function of pH (1.0–7.0) and protein/alginate mixing ratio (1:1, 1.5:1, 2:1, 1:0, and 0:1 wt.). Critical pH values of phase transitions for BSA–ALG complexes (pHC, pHφ1, and pHφφ2) representing the formation of soluble and insoluble complexes of a protein–ALG mixture (2:1) at pH 4.8, 4.2, and 1.8, respectively. In the case of BLG–ALG, critical pH values (pHC, pHφ1, and pHφ2) were found to be 4.8, 4.2, and 1.6, respectively. The pHopt values, expressed by the highest optical density, were pH 2.8 for BSA–ALG and 2.4 for BLG–ALG. TEM and zeta-potential results showed that maximum coacervate formation occurred at pH 4.2 for both protein–polysaccharide solutions. The interaction between BLG–ALG and BSA–ALG was spontaneously exothermic at pH 4.2 according to ITC measurements. The findings of this study provide insights to a thorough understanding about the nature of interactions between milk proteins and ALG and formulate new applications for food, pharmaceutical, nutraceutical, and cosmetics applications.

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Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates

Cited by 54 publications

References 74 publications

Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles

Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles

Microencapsulation of flaxseed oil by soya proteins–gum arabic complex coacervation

Complex Coacervation of Milk Proteins with Sodium Alginate

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