Complex coacervation of beta-lactoglobulin - kappa-Carrageenan aqueous mixtures as affected by polysaccharide sonication

Seyed Mohammad Hashem Hosseini, Zahra Emam-Djomeh, Seyed Hadi Razavi, Ali A. Moosavi-Movahedi, Ali Akbar Saboury, Mohammad Amin Mohammadifar, Asgar Farahnaky, Maliheh Sadat Atri, Paul Van der Meeren

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The influence of kappa-carrageenan (KC) depolymerization using ultrasound on its interaction with beta-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. (c) 2013 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Chemistry
Volume141
Issue number1
Pages (from-to)215-222
Number of pages8
ISSN0308-8146
DOIs
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • Carrageenan
  • Lactoglobulins
  • Polysaccharides
  • Protein Binding
  • Sonication
  • Temperature
  • Thermodynamics
  • Viscosity
  • Food Science
  • Analytical Chemistry
  • β-Lactoglobulin
  • κ-Carrageenan
  • Coacervation
  • Isothermal titration calorimetry
  • Nanoparticle
  • Ultrasound
  • Associative interactions
  • Carrageenans
  • Complex coacervation
  • Lactoglobulin
  • Particle size measurement
  • Turbidity measurements
  • Calorimeters
  • Calorimetry
  • Isotherms
  • Nanoparticles
  • Particle size
  • Titration
  • Ultrasonics
  • beta lactoglobulin
  • carrageenan
  • nanoparticle
  • polysaccharide
  • aqueous solution
  • article
  • chemical interaction
  • coacervation
  • controlled study
  • depolymerization
  • dispersion
  • isothermal titration calorimetry
  • light scattering
  • particle size
  • temperature
  • turbidity
  • ultrasound
  • viscosity
  • zeta potential
  • CHEMISTRY,
  • FOOD
  • NUTRITION
  • ISOTHERMAL TITRATION CALORIMETRY
  • PROTEIN ISOLATE
  • WHEY PROTEINS
  • ACACIA GUM
  • PECTIN
  • CHITOSAN
  • ULTRASOUND
  • STABILITY
  • EMULSIONS
  • PH
  • kappa-Carrageenan
  • beta-Lactoglobulin
  • acidic beverage beverage
  • clear traditional herbal beverage beverage
  • fortification purpose
  • sonochemical interaction
  • temperature effect
  • viscosity depression
  • beta-lactoglobulin
  • kappa-carrageenan 11114-20-8
  • 10064, Biochemistry studies - Proteins, peptides and amino acids
  • 10068, Biochemistry studies - Carbohydrates
  • 10511, Biophysics - Bioengineering
  • 13502, Food technology - General and methods
  • dynamic light scattering laboratory techniques, spectrum analysis techniques
  • isothermal titration calorimetry ITC laboratory techniques
  • nanoparticle laboratory equipment
  • sonication laboratory techniques, genetic techniques
  • turbidity measurement laboratory techniques
  • ultrasound laboratory techniques, diagnostic techniques, clinical techniques, imaging and microscopy techniques
  • zeta-potential analysis laboratory techniques
  • Biomaterials
  • Foods
  • Methods and Techniques
  • COACERVATION
  • CARRAGEENANS
  • DEPOLYMERIZATION
  • DISPERSION
  • DISPERSIONS
  • LACTOGLOBULINS
  • MODIFICATION
  • NANOPARTICLES
  • NANOTECHNOLOGY
  • PARTICLES
  • PHYSICAL PROPERTIES
  • SIZE
  • TEMP.
  • TEMPERATURE
  • VISCOSITY
  • β-LACTOGLOBULIN
  • Additives
  • Additives, spices and condiments

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