Rheological properties of O-carboxymethyl chitosan – gum Arabic coacervates as a function of coacervation pH

Huang, Guoqing; Xiao, Jun-Xia; Wang, S.Q.; Qiu, Hong‐Wei

doi:10.1016/j.foodhyd.2014.06.015

Cited by 41 publications

(24 citation statements)

References 24 publications

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“…by conducting optical rheological studies to observe structural changes during flow. Similarly observations have been made by Huang, Xiao, Wang and Qiu (2015), who found that the highest viscosity of interacting binary polymer solutions (O-carboxylmethyl chitosan with gum Arabic) was not at the pH value where maximum coacervate yield occurred, but rather at somewhat higher pH values. They argued that remaining electrostatic interactions may have contributed to the viscoelastic properties.…”

Section: Impact Of Change Of Ph On Structure Of Wpi E Pectin Dispersionsupporting

confidence: 79%

Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

et al. 2015

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Section: Impact Of Change Of Ph On Structure Of Wpi E Pectin Dispersionsupporting

confidence: 79%

Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

et al. 2015

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“…However, at pH 3.0, O‐carboxymethyl chitosan (OCC) formed maximum coacervates with GA while the coacervates of the same system formed at pH 6.0 had the highest viscosity and viscoelasticity. These observations indicate that factors beyond electrostatic interactions, such as hydrogen bonding, might contribute to the rheological properties of OCC‐GA coacervates (Huang et al, 2015). Similarly, agar–whey protein coacervates formed in citrate buffer produced higher modulus values than coacervates formed in water (Rocha, Souza, Magalhães, Andrade, & Gonçalves, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…(Liu, Shim, Shen, Wang, & Reaney, 2017; Liu, Shim, Tse, Wang, & Reaney, 2018). Texture and overall sensory acceptability of food products are improved by designing protein–polysaccharide coacervates with preferred rheological properties (Espinosa‐Andrews, Sandoval‐Castilla, Vázquez‐Torres, Vernon‐Carter, & Lobato‐Calleros, 2010; Huang, Xiao, Wang, & Qiu, 2015). For food development and quality control it is critically important to understand protein–polysaccharide coacervate structural and rheological properties as functions of environment.…”

Section: Introductionmentioning

confidence: 99%

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Shim

Reaney

2020

Food Science & Nutrition

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Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI‐FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear‐thinning behavior and gel‐like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI‐FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein‐based foods.

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“…More importantly, a variation in viscosity was observed as the pH and mixing ratio changed, suggesting that a variation in the charge balance affected the viscosity of the microcapsule which formed by the GE‐CMC coacervate. A number of previous publications showed similar variation tendency using whey protein‐gum arabic (Weinbreck et al ., ) and carboxymethyl chitosan‐gum arabic (Huang et al ., ). In detail, a maximum viscosity was found at pH of 4.0 (Fig.…”

Section: Resultsmentioning

confidence: 97%

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect

Yuan

Chen

et al. 2018

Int J of Food Sci Tech

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Summary Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE‐CMC coacervate were investigated. The ζ‐potential and coacervate yield data showed that the optimal complexation pH and CMC/GE ratio were 4.0 and 0.15 g g−1, respectively. At this condition, the coacervate yield was 85.35 ± 4.89% and ζ‐potential was almost zero. The SEO contained microcapsules fabricated by the GE‐CMC coacervate were also electrostatic inducted formation, and the highest encapsulation efficiency was shown to be 85.75 ± 2.89%. The rheological measurement indicated that the GE‐CMC coacervated microcapsules had a viscoelastic solid behaviour (G’ > G”) which was resulted mainly from the interactions between GE molecules and CMC chains. The improved oxidative stability and odour attenuation effect of the GE‐CMC coacervated microcapsules were believed to be attributed to the increased protection against oxidation and flavour release by providing a physical barrier after complex coacervation.

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Rheological properties of O-carboxymethyl chitosan – gum Arabic coacervates as a function of coacervation pH

Cited by 41 publications

References 24 publications

Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect

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