Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses
| Autor: | Yang Yang, Weili Xu, Guijie Wang, Shaobo Zhou, Yinzhao Tang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Whey protein
Drug Compounding Static Electricity 02 engineering and technology Sodium Chloride Biochemistry Intestinal absorption Whey protein isolate Chitosan 03 medical and health sciences chemistry.chemical_compound Drug Stability Structural Biology Zeta potential Particle Size Sugar Molecular Biology 030304 developmental biology 0303 health sciences biology Chemistry Temperature General Medicine Hydrogen-Ion Concentration 021001 nanoscience & nanotechnology Whey Proteins Chemical engineering biology.protein Amine gas treating Particle size 0210 nano-technology Sugars Porosity |
| Zdroj: | International journal of biological macromolecules. 165 |
| ISSN: | 1879-0003 |
| Popis: | This study aimed to investigate the stability of a complex formed with whey protein isolate (WPI) and chitosan under environmental stress. The optical density, particle size, zeta potential, chemical characteristics, electrostatic interactions, and surface morphology were evaluated for the stable complexes; the optimum conditions for the generation of the stable complex were 0.2% (wt/wt) whey protein with 0.05% (wt/wt) chitosan at pH 5.7. Under these conditions, the complex particle size was 217.8 ± 11.3 nm and the zeta potential was 16.7 ± 0.92 mV. The complex was formed through electrostatic interactions between the amine groups of chitosan (-NH3+) and carboxyl groups of whey protein (-COO−), and contained a porous network interspaced by heterogeneously sized vacuoles. The complex displayed stable physiochemical characteristics under environmental stresses including NaCl (0–75 mM) or sugar (0–5%) at ambient temperature and upon heating for 15 min at 25–65 °C, up to 65 °C for 30 min. Moreover, the complex could be stably stored for 30 d at 4 °C and for 20 d at 25 °C. The present results provide theoretical insights into the industrial production of chitosan-protein complexes and for microencapsulation of sensitive food or medicinal ingredients to increase their intestinal absorption. |
| Databáze: | OpenAIRE |
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