Polysaccharide type and concentration affect nanocomplex formation in associative mixture with β-lactoglobulin.

Autor: Hosseini SM; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186 Shiraz, Iran. Electronic address: hhosseini@shirazu.ac.ir., Emam-Djomeh Z; Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, 31587-11167 Karadj, Iran., Negahdarifar M; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186 Shiraz, Iran., Sepeidnameh M; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186 Shiraz, Iran., Razavi SH; Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, 31587-11167 Karadj, Iran., Van der Meeren P; Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2016 Dec; Vol. 93 (Pt A), pp. 724-730. Date of Electronic Publication: 2016 Sep 13.
DOI: 10.1016/j.ijbiomac.2016.09.037
Abstrakt: The main objective of this work was to investigate the effects of polysaccharide type (gum Arabic, GA and/or carboxymethyl cellulose, CMC) and concentration (0-0.2% (w/w)) on the electrostatic interactions with β-lactoglobulin (BLG). Biopolymer interaction was studied using turbidimetric analysis, dynamic light scattering (DLS), electrophoretic mobility and relative viscosity measurements. Complexes were developed at pH values below the isoelectric point (pI) of BLG. Increasing polysaccharide concentration increased the stability of nanocomplexes through increasing the negative charges carried by complexes. The differences between GA and CMC were attributed to the polysaccharide structure (linear or branched chains), charge density and flexibility. Phase contrast optical microscopy showed that complexation was of nucleation and growth type mechanism. Relative viscosity measurements confirmed that wrapping phenomenon occurred in both associative mixtures.
(Copyright © 2016 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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