Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties

Feng, Jiawen; Han, Tian; Chen, Xu; Cai, Xiaoyan; Shi, Xiaodan; Wang, Shaoyun

doi:10.1016/j.foodhyd.2022.108439

Cited by 29 publications

(14 citation statements)

References 31 publications

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“…SPI, TA, HWP are the stretching vibration of -OH at 3500–3200 cm −1 ; the amide I band (stretching vibration of C=O) and amide II band (bending vibration of -NH) exist at 1700–1600 cm −1 and 1300–1200 cm −1 , and the absorption peak at 520 cm −1 is the -SH stretching vibration peak [ 30 ]. The FTIR profiles of the complex and tremella polysaccharide and corresponding proteins showed no appearance or disappearance of specific absorption peaks, which was consistent with the results of previous studies [ 31 ]. Compared with the absorption peaks of polysaccharide and protein at 3200–3300 cm −1 , the absorption intensity of the complex increased and shifted towards the direction of low wave number, indicating that hydrogen bond interaction was enhanced and intermolecular interaction was increased, and macroscopically, the grafting degree and polymerization degree of the complex increased.…”

Section: Results and Analysissupporting

confidence: 91%

“…It can be seen from Figure 7 that the complex of protein and polysaccharide presents a three-dimensional network structure with different numbers of holes that penetrate and cross-link each other. The complex of tremella polysaccharide and soybean protein had the least voids and the most compact and uniform structure, indicating that the interaction was the strongest [31], which was consistent with the above experimental results. Studies have shown that the interaction between polysaccharides and proteins is mainly based on hydrogen bonds, which is mainly due to the strong hydrophilicity of tremella polysaccharides, while the protein and polysaccharide molecular chains contain a large number of hydroxyl, amino, carbonyl, and other groups, which are prone to hydrogen bond interactions.…”

Section: Microstructure Analysissupporting

confidence: 90%

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Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Zhao

Wang

Liu

et al. 2023

Foods

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In this paper, the effects of different proteins (soybean protein isolate, wheat protein hydrolysate, tremella protein) on the activity of tremella polysaccharide under different conditions were studied. The optimal protein–polysaccharide complex was determined by grafting degree and activity screening, and the microstructure and rheological properties were studied. The results showed that when the ratio of soybean protein isolate to tremella polysaccharide was 2:1 and the solution pH was 7, the optimal complex was obtained by heating at 90 °C for 4 h, and its grafting degree and antioxidant activity were the best. Studies have shown that tremella polysaccharide and soybean protein isolate complex (TFP-SPI) solution is pseudoplastic fluids. At the same time, tremella polysaccharide (TFP) and TFP-SPI were used for electrospinning to observe its spinnability. When the ratio of PVA/TFP-SPI/PL was 8:1:1, nanofibers with uniform diameter and good morphology were obtained. This paper provides a theoretical basis for the comprehensive utilization of tremella polysaccharide and its electrospun fiber can be used as active film for food packaging.

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Section: Results and Analysissupporting

confidence: 91%

Section: Microstructure Analysissupporting

confidence: 90%

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Zhao

Wang

Liu

et al. 2023

Foods

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“…This might be due to the strong electrostatic interaction between oppositely charged PPI (NH 3 + ) and LBG (COO À ) contributing to higher viscosity. 33 Similar results were reported for other coacervates like whey protein isolate-flax seed gum 34 ; and rice bran protein-flax seed gum. 35 The amplitude/strain sweep was performed to select linear viscoelastic region (LVER) and therefore helpful to conduct further experiments like frequency sweep test.…”

Section: Viscoelastic Properties Of the Coacervatessupporting

confidence: 76%

“…Similar results were observed for PPI-sugar beet pectin 20 and fish gelatin-tremella coacervates. 33 Among all, at pH 4.5 both G 0 and G 00 showed higher values, indicating formation of stronger coacervate structure due to higher electrostatic interaction between PPI-LBG. Additionally, lower G 0 and G 00 values were obtained at pH 6 indicating the presence of less positive charges of PPI, leading to electrostatic repulsion.…”

Section: Viscoelastic Properties Of the Coacervatesmentioning

confidence: 86%

Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates

Pavani,

Singha,

Singh

2024

JSFA Reports

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BackgroundInteraction between plant‐based proteins and polysaccharides depends on various factors. Here we demonstrated the influence of pH (7‐3) and biopolymer ratio's (1:1 to 20:1) on the protein (pea protein isolate or PPI)‐polysaccharide (locust bean gum or LBG) coacervates. Electrostatic interaction and H‐bond strongly influenced the formation of the coacervates.ResultsThe optimum coacervate conditions were observed at pH 4.5 and PPI: LBG of 5: 1. The coacervates presents a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.ConclusionThese results point to PPI‐LBG coacervates as an original and effective biomaterial for encapsulating heat‐sensitive bioactive compounds and other multiple uses in food science.

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“…24 Previous reports have revealed that at higher total biological concentrations, an increased presence of counter ions in the solution can effectively shield the charged sites on the surface of biological macromolecules. 25,26 The 0.1% total biopolymer concentration was therefore selected for further investigations into the factors influencing the turbidity of GE-CMS coacervates.…”

Section: Results and Discussion Effect Of Ph On The ζ-Potential Of Ge...mentioning

confidence: 99%

Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch

Zhang,

Xie,

Huang

et al. 2024

J Sci Food Agric

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BackgroundIn comparison to native polysaccharides, modified polysaccharides have greatly expanded applications due to their improved compatibility and interactions with proteins and active compounds in the realm of food‐related areas. Nonetheless, there is a noticeable dearth of research concerning the utilization of carboxymethyl starch (CMS) as a microcapsule wall material in food processing despite its common use in pharmaceutical delivery. Therefore, the development of an economical and safe embedding carrier using CMS and gelatin (GE) holds immense importance within the food processing industry. In this work, the potential of innovative coacervates formed by the combination of GE and CMS as a reliable, stable, and biodegradable embedding carrier was evaluated by turbidity measurements, thermogravimetric analysis (TGA), X‐ray diffraction (XRD), Fourier‐transform infrared (FT‐IR) spectroscopy, and rheological measurements.ResultsThe results indicate that GE‐CMS coacervates primarily resulted from electrostatic interactions and hydrogen bonding. The optimal coacervation was observed at pH 4.6 and a GE/CMS blend ratio of 3:1 (w/w). However, the addition of NaCl reduced coacervation and made it less sensitive to temperature changes (35–55°C). Compared to individual GE or CMS, the coacervates exhibited higher thermal stability, as shown by TGA. Importantly, XRD analysis shows that the GE‐CMS coacervates maintained an amorphous structure. Rheological testing reveals that the GE‐CMS coacervates exhibited shear‐thinning behavior and gel‐like properties.ConclusionOverall, attaining electroneutrality in the mixture boosts the formation of a denser structure and enhances rheological properties, leading to promising applications in food, biomaterials, cosmetics, and pharmaceutical products.This article is protected by copyright. All rights reserved.

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Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties

Cited by 29 publications

References 31 publications

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates

Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch

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