The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

Mounsey, John S.; O’Kennedy, B. T.; Fenelon, Mark A.; Brodkorb, André

doi:10.1016/j.foodhyd.2007.04.006

Cited by 90 publications

(62 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The zeta potential decreased with the increase of pH was observed in our experiment, in agreement with previous report that the zeta potential of pure chitosan decreased significantly when pH increased for all cases (Mounsey et al, 2008). After addition of chitosan, the zeta potential for all dispersions was positive with considerably higher values.…”

Section: Zeta Potentialsupporting

confidence: 93%

Characterization of the interactions between chitosan/whey protein at different conditions

Ye¹,

Chen

2019

Food Sci. Technol

View full text Add to dashboard Cite

This research investigated the interaction between chitosan and whey protein molecules in terms of pH and heating. The FTOR, rheological analysis, turbidity, and zeta potential measurements were used to assess this interaction. At pH 4.0, addition of low amount chitosan with chitosan/whey protein isolate (C/WPO) ratio of 1:5 effectively prevented the denaturation of whey proteins after heating, whereas high amount of chitosan (C/WPO,1:2) led to depletion flocculation. The combination of chitosan and whey proteins was electrostatic attracting at pH 5.5 and 6.0. At low chitosan addition, the complexes formed at pH 5.5 showed higher viscosity and the complexes formed at pH 6.0 showed a shear-thinning behaviour. At high chitosan addition, the complexes showed high viscosity at pH 6.0. Heating led to the decrease of viscosity and increase of turbidity. The results manifested that chitosan and whey protein formed different complexes at pH 5.5 and 6.0, and the complexation of C/WPO was influenced by heating and ratio of chitosan and whey proteins.Keywords: chitosan; whey protein; molecule; interaction; pH. Practical Application:The interaction of C/WPO can be applied to improve the mechanical properties of chitosan-based films and the quality of whey protein gel.

show abstract

Section: Zeta Potentialsupporting

confidence: 93%

Characterization of the interactions between chitosan/whey protein at different conditions

Ye¹,

Chen

2019

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…The WPI solution was heat treated at 65 C for 40 min cooled down to room temperature, and filtered (folded filter paper, type 595 ½, 150 mm diameter circle, pore size 4e7 mm, Whatman GmbH, Dassel, Germany) to remove aggregated particles. The heat treatment of WPI was conducted since preliminary studies as well as published studies had shown that it promoted phase separation processes, a fact that was expressly desired in this study in order to pre-structure the system (Bryant & McClements, 2000;Mounsey, O'Kennedy, Fenelon, & Brodkorb, 2008).…”

Section: Wpi and Pectin Solution Preparationmentioning

confidence: 99%

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

et al. 2015

View full text Add to dashboard Cite

“…Guzey and McClements (2006) demonstrated the formation of an insoluble complex between b-Lg and chitosan at pH values of 6 and 7. Mounsey, O'Kennedy, Fenelon, and Brodkorb (2008) reported that the maximum insolubilization of b-Lg by chitosan was observed at pH 6.2.…”

Section: Turbidity Changementioning

confidence: 99%

Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes

Lee

Hong

2009

Food Research International

View full text Add to dashboard Cite

The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

Cited by 90 publications

References 31 publications

Characterization of the interactions between chitosan/whey protein at different conditions

Characterization of the interactions between chitosan/whey protein at different conditions

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

Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes

Contact Info

Product

Resources

About