Ovalbumin–gum arabic interactions: Effect of pH, temperature, salt, biopolymers ratio and total concentration

Niu, Fuge; Su, Yujie; Liu, Yuntao; Wang, Guanchao; Yang, Zujun; Yang, Yongjian

doi:10.1016/j.colsurfb.2013.08.012

Cited by 99 publications

(55 citation statements)

References 38 publications

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“…As the pH increased, the z-potential decreased to neutral at pI 4.93, then further decreased to a z-potential of À22.3 ± 0.6 mV at pH 9. Niu et al (2014) also observed this when they evaluated the z-potentials of ovalbumin from pH 1e7. Pectin exhibited positive zpotentials at pH < 3.50 (pK a ) with a maximum z-potential of þ9.37 ± 0.3 mV at pH 1.62.…”

Section: Effect Of Ratio Ova/pecmentioning

confidence: 70%

“…In region C, at pH 1.31 (pH 42 ), low turbidity values indicated the dissociation of the biopolymers. Similar pH-dependent transitions in the formation of ovalbumin; gum arabic, b-lactoglobulin:pectin HM and BSA:pectin complexes have been described by Niu et al (2014), Sperber, et al (2009), and Li et al (2012, respectively.…”

Section: Effect Of Phmentioning

confidence: 88%

“…This work provides further evidence of suppression of dissociation due to pectin self-aggregation. The effect of salt depends on the natures of the polymers, for example, formation of 2:1 ovalbumin:gum arabic complexes was suppressed in 1e60 mM NaCl (Niu et al, 2014).…”

Section: Effect Of Ionic Strengthmentioning

confidence: 99%

“…soy protein and pea protein) (Huang, Sun, Xiao, & Yang, 2012;Liu, Low, & Ickerson, 2009) with anionic polysaccharides (e.g. acacia, alginate, pectin) (Espinosa-Andrews, Ba ez-Gonz alez, Cruz-Sosa, & Vernon-Carter, 2007;Harnsilawat, Pongsawatmanit, & McClements, 2006;Sperber, Schols, Stuart, Norde, & Voragen, 2009), some have focused on egg proteins (AlHakkak & Al-Hakkak, 2010; Kudryashova & de Jongh, 2008;Mleko et al, 2010;Niu et al, 2014;Souza, Garcia Rojas, Melo, Gaspar, & Lins, 2013). Approximately 65% of egg white protein is ovalbumin.…”

Section: Introductionmentioning

confidence: 98%

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Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Souza

Garcia‐Rojas

2015

Food Hydrocolloids

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Section: Effect Of Ratio Ova/pecmentioning

confidence: 70%

Section: Effect Of Phmentioning

confidence: 88%

Section: Effect Of Ionic Strengthmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Souza

Garcia‐Rojas

2015

Food Hydrocolloids

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“…pH critical values, within the range in which coacervation occurs (higher than pH c and less than pH ϕ2 ), were found to be independent of NaCl levels ≤ 7.5 mmol L −1 for pea protein isolate–gum arabic mixtures; however, at higher salt levels, aggregation of proteins dominated over coacervation . Niu et al . reported a similar observation; NaCl <10 mmol L −1 had no effect on complex coacervation, whereas with higher salt levels more prominent interference was observed.…”

Section: Factors Affecting Complex Formationmentioning

confidence: 74%

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

2018

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Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give unique functionality. This in turn can broaden the diversity of applications that they may be suitable for. Overwhelmingly in the literature, work and reviews relating to coacervation have involved the use of animal proteins. However, with the increasing demand for plant-based protein alternatives by industry and consumers, a greater understanding of how they interact with polysaccharides is essential to control structure, functionality and applicability. This review discusses the factors governing the nature of protein-polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins. © 2018 Society of Chemical Industry.

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The effect of in vitro digestion on the interaction between polysaccharides derived from Pleurotus eryngii and intestinal mucus

Ma,

Li,

Tao

et al. 2023

Food Science & Nutrition

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Pleurotus eryngii polysaccharides (PEPs) have been proven to display multiple activities through digestive system action, from which the digestion products should first interact with intestinal mucus (MUC), followed by the function of intestinal cells. Hence, possible interacting characterizations between MUC and in vitro simulated digestion products of P. eryngii polysaccharides (DPEPs) and PEP were carried out in the present study. Results showed that both PEP and DPEP could significantly interact with MUC. Moreover, digestion can modify the interaction between polysaccharides and MUC; the degree of interaction also changes with time incrementing. Viscosity could be decreased after digesting. According to the zeta potential and stability analysis result, the digestive behavior could be regular and stable between polysaccharides and MUC interactions. Following fluorescence and infrared spectra, the structure of polysaccharides and mucin might be changed by digestion between polysaccharides and MUC. The study indicates that the interaction formed between DPEP and MUC might indirectly impact the exercise and immune activities of polysaccharides and influence the transportation of other nutrients. Overall, our results, the absorption and transport pathways of PEP, can be initially revealed and may provide a novel research viewpoint on the active mechanism of PEP in the intestinal tract.

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Ovalbumin–gum arabic interactions: Effect of pH, temperature, salt, biopolymers ratio and total concentration

Cited by 99 publications

References 38 publications

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

The effect of in vitro digestion on the interaction between polysaccharides derived from Pleurotus eryngii and intestinal mucus

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