Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication.

Autor: Hosseini SM; Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, P.O. Box 4111, Karadj 31587-11167, Iran., Emam-Djomeh Z, Razavi SH, Moosavi-Movahedi AA, Saboury AA, Mohammadifar MA, Farahnaky A, Atri MS, Van der Meeren P
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2013 Nov 01; Vol. 141 (1), pp. 215-22. Date of Electronic Publication: 2013 Mar 07.
DOI: 10.1016/j.foodchem.2013.02.090
Abstrakt: The influence of κ-carrageenan (KC) depolymerization using ultrasound on its interaction with β-lactoglobulin (BLG) was investigated by isothermal titration calorimetry (ITC), turbidity measurement, dynamic light scattering and zeta-potential analyses. Time and amplitude of the sonication had a direct effect on the viscosity depression, while the sonication temperature had an opposite effect. ITC measurements indicated that the sonication significantly decreased the affinity constant between KC and BLG. The zeta-potential of the nanoparticles produced from ultrasonicated (US) KC-BLG associative interaction was lower than of those produced from intact (IN) KC-BLG interaction. These differences were attributed to the lower charge density of the KC (US) as a result of sonochemical interactions. Polydispersity and particle size measurements showed that the effect of the sonication was the homogenisation of the nanoparticles in the mixed dispersion. The nanoparticles formed may therefore be useful as a delivery system for fortification purposes of acidic beverages.
(Copyright © 2013 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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