Equilibrium and non-equilibrium complexes between bovine serum albumin and dextran sulfate—I. Complexing conditions and composition of non-equilibrium complexes

Gurov, A. N.; Gurova, N.V.; Leontiev, A.L.; Tolstoguzov, V. B.

doi:10.1016/s0268-005x(88)80025-0

Cited by 16 publications

(6 citation statements)

References 21 publications

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“…As reported by previous work (Gulão et al., ; Gurov, Gurova, Leontiev, and Tolstoguzov, ) also found that low salt concentrations (100 to 250 mM NaCl) favored interactions between lactoferrin and gum arabic by observing increased turbidity with increased particle size; 250 mM was the largest diameter. In contrast, a decrease in particle diameter correlated to the turbidity data, indicating its negative influence on the interaction at higher salt concentrations (300 and 500 mM NaCl).…”

Section: Whey Proteinssupporting

confidence: 73%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β-lactoglobulin, α-lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties. One application of these proteins in food is the formation of interpolymer complexes, along with other proteins or anionic polysaccharides. The formation of complexes occurs mainly through electrostatic interactions between a negatively charged biopolymer and a positively charged biopolymer. This formation is influenced by factors such as pH, ionic strength, and biopolymer ratio. Because they do not use high temperatures and chemical reagents and have additional nutritional and functional value, these complexes have been used as encapsulating agents for bioactive ingredients. Recent studies on their training and applications are addressed in this review to boost new research and applications in the food industry, thus increasing opportunities for utilizing whey proteins.

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Section: Whey Proteinssupporting

confidence: 73%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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“…2005;Da Silva, Lund, Jönsson , & Akesson, 2006;Kaibara, Okazaki, Bohidar, & Dubin, 2000;Mattison, Dubin, & Brittain, 1998;Seyrek, Dubin, Tribet, & Gamble, 2003;Kayitmazer et al, 2013;Cooper, Dubin, Kayitmazer, & Turksen, 2005) and protein-polysaccharide systems (Tolstoguzov, 1997(Tolstoguzov, ,1986(Tolstoguzov, , 2003Antonov, Zhuravleva Cardinaels, Moldenaers, 2015;Antonov, Zhuravleva, Cardinaels, Moldenaers. 2018;Galazka, Smith, Ledward, & Dickinson,1999;Tolstoguzov, 1986;Serov, Antonov, Tolstoguzov, 1985;Gurov, Gurova, Leontiev, Tolstoguzov, 1988;Laneuville, Paquin, Turgeon, 2000;Dickinson, & Pawlowsky, ,1998;Weinbreck, De Vries, Schrooyen, & De Kruif, 2003;Doublier, Garnier, Renard, & Sanchez, 2000;Kabanov, 1994). The nature of protein/polysaccharide complexes is influenced by entropic factors,that depend on parameters such as the structure and the molecular weight of the biopolymers.…”

Section: Introductionmentioning

confidence: 99%

Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge

et al. 2020

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We examined the similarities and differences of the binding behavior of lysozyme (lys) with pectin varying in local charge density (blockwise distribution and statistical distribution of methoxyl groups, BP and SP) and similar degree of methoxylation (DM). The interaction at ionic strength I=0.01 and pH 5.1 was found to be mainly electrostatic, associated with an exothermic enthalpy change. BP which is more inclined to self-association binds lys forming strongly associated complex particles with average sizes much larger (10-20 µm) than that of SP. The latter formed with lys small (0.6-3 µm) complex particles or liquid droplets depending on DM. The critical Iset and pHset values for BP/lys systems, above which complexes do not form, are not sensitive to DM (approximately 0.1 and 11.5 respectively), whereas for SP/lys systems the critical Iset and pHset values decrease significantly with increasing DM. The effect of I on complexation (CP) of lys with BP and SP has a nonmonotonic character. The distribution of BP and SP within the complex particles is irregular and is different for pectin with low and high DM values. The binding constant and stoichiometry ratio (lys/pectin) of the systems with SP are slightly higher than those of BP at the same DM, and these values decrease sharply (50 times) with increasing DM. The large positive changes in entropy in SP/lys systems suggest that the interactions in these systems tend to be more hydrophobic in character at high DM. On the other hand, with BP, a negative enthalpy change, especially for pectin with low charge, suggests the formation of a large quantity of hydrogen bonds or van der Waals interactions during CP.

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“…Those complexes could then be dissociated by the addition of salt. The main parameters influencing these associations are pH, ionic strength and temperature [25][26][27][28][29][30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Ex situ and in situ investigation of protein/exopolysaccharide complex in Porphyridium cruentum biomass resuspension

Tran¹,

Lafarge²,

Winckler³

et al. 2019

Algal Research

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Equilibrium and non-equilibrium complexes between bovine serum albumin and dextran sulfate—I. Complexing conditions and composition of non-equilibrium complexes

Cited by 16 publications

References 21 publications

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge

Ex situ and in situ investigation of protein/exopolysaccharide complex in Porphyridium cruentum biomass resuspension

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