Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes

Abstract

The purpose of this study was to examine the stability of biopolymer particles formed by heating electrostatic complexes of β-lactoglobulin and sugar beet pectin together (pH 5, 80°C for 15 min). The effects of electrostatic interactions on the formation and stability of the particles were investigated by incorporation of different salt levels (0 to 200 mM NaCl) during the preparation procedure. Biopolymer particles were characterized by turbidity, electrophoretic mobility, dynamic light scattering, and visual observance. Salt inclusion (≥25 mM) prior to heating β-lactoglobulin/pectin complexes led to the formation of large biopolymer particles (d>1,000 nm) that rapidly sedimented, but salt inclusion after heating (0 to 200 mM) led to the formation of biopolymer particles that remained relatively small (d<350 nm) and were stable to sedimentation. The biopolymer particles formed in the absence of salt remained stable over a wide range of pH values (e.g., pH 3 to 7 in the presence of 200 mM NaCl). These biopolymer particles may therefore be suitable for application in a number of food products as delivery systems, clouding agents, or texture modifiers.

Milk proteins as vehicles for bioactives

“…The hydrogels particles formed, exhibited pH-dependent swelling and aggregation behavior ranging from nano to micro sizes, and were proposed as potential vehicles for various delivery applications [54 • ]. Similarly, heatinduced hydrogel particles were formed from β-lg and beet-pectin at pH range 3-7 [55,56]. A modification of this approach was to first form heatinduced β-lg nanoparticles, then to nanocoat them with beet pectin [57 •• ].…”

“…J Controll Rel 2009;134:[55][56][57][58][59][60][61]. A very interesting study introducing lactoferrin (Lf) conjugated poly (ethyleneglycol)-poly (lactide) nanoparticle (Lf-NP) constructed as a novel biodegradable brain drug delivery system.…”

Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties

“…There has already been a considerable amount of research on the development of this type of biopolymer-based particle. Biopolymer particles have been formed by electrostatic complexation and thermal treatment of -lactoglobulin and chitosan in aqueous solutions (Hong & McClements, 2007), as well as -lactoglobulin and pectin (Jones, Decker, & McClements, 2009;Jones & McClements, 2008). Biopolymer particles formed by electrostatic complexation of proteins and polysaccharides have also been used to encapsulate hydrophobic nutraceuticals.…”

Comparison of protein–polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation

“…Previously, our laboratory has studied the effects of pH and thermal treatment on aqueous solutions containing electrostatic complexes of b-lactoglobulin and anionic polysaccharides [26][27][28]. Heating these complexes was shown to create biopolymer nanoparticles (d $ 150-300 nm) that were relatively stable to further pH changes.…”