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

doi:10.1016/j.foodchem.2013.02.090

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 journal › Journal article › Research › peer-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 language	English
Journal	Food Chemistry
Volume	141
Issue number	1
Pages (from-to)	215-222
Number of pages	8
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2013.02.090
Publication status	Published - 2013
Externally published	Yes

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

Access to Document

10.1016/j.foodchem.2013.02.090

SFX availability

Full text

Cite this

Hosseini, S. M. H., Emam-Djomeh, Z., Razavi, S. H., Moosavi-Movahedi, A. A., Saboury, A. A., Mohammadifar, M. A., Farahnaky, A., Atri, M. S., & Van der Meeren, P. (2013). Complex coacervation of beta-lactoglobulin - kappa-Carrageenan aqueous mixtures as affected by polysaccharide sonication. Food Chemistry, 141(1), 215-222. https://doi.org/10.1016/j.foodchem.2013.02.090

Hosseini, Seyed Mohammad Hashem ; Emam-Djomeh, Zahra ; Razavi, Seyed Hadi ; Moosavi-Movahedi, Ali A. ; Saboury, Ali Akbar ; Mohammadifar, Mohammad Amin ; Farahnaky, Asgar ; Atri, Maliheh Sadat ; Van der Meeren, Paul. / Complex coacervation of beta-lactoglobulin - kappa-Carrageenan aqueous mixtures as affected by polysaccharide sonication. In: Food Chemistry. 2013 ; Vol. 141, No. 1. pp. 215-222.

@article{e66b9b7991754bb3b79df2b17370d38a,

title = "Complex coacervation of beta-lactoglobulin - kappa-Carrageenan aqueous mixtures as affected by polysaccharide sonication",

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.",

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",

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

year = "2013",

doi = "10.1016/j.foodchem.2013.02.090",

language = "English",

volume = "141",

pages = "215--222",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "1",

}

Complex coacervation of beta-lactoglobulin - kappa-Carrageenan aqueous mixtures as affected by polysaccharide sonication. / Hosseini, Seyed Mohammad Hashem; Emam-Djomeh, Zahra; Razavi, Seyed Hadi; Moosavi-Movahedi, Ali A.; Saboury, Ali Akbar; Mohammadifar, Mohammad Amin; Farahnaky, Asgar; Atri, Maliheh Sadat; Van der Meeren, Paul.

In: Food Chemistry, Vol. 141, No. 1, 2013, p. 215-222.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Complex coacervation of beta-lactoglobulin - kappa-Carrageenan aqueous mixtures as affected by polysaccharide sonication

AU - Hosseini, Seyed Mohammad Hashem

AU - Emam-Djomeh, Zahra

AU - Razavi, Seyed Hadi

AU - Moosavi-Movahedi, Ali A.

AU - Saboury, Ali Akbar

AU - Mohammadifar, Mohammad Amin

AU - Farahnaky, Asgar

AU - Atri, Maliheh Sadat

AU - Van der Meeren, Paul

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - Carrageenan

KW - Lactoglobulins

KW - Polysaccharides

KW - Protein Binding

KW - Sonication

KW - Temperature

KW - Thermodynamics

KW - Viscosity

KW - Food Science

KW - Analytical Chemistry

KW - β-Lactoglobulin

KW - κ-Carrageenan

KW - Coacervation

KW - Isothermal titration calorimetry

KW - Nanoparticle

KW - Ultrasound

KW - Associative interactions

KW - Carrageenans

KW - Complex coacervation

KW - Lactoglobulin

KW - Particle size measurement

KW - Turbidity measurements

KW - Calorimeters

KW - Calorimetry

KW - Isotherms

KW - Nanoparticles

KW - Particle size

KW - Titration

KW - Ultrasonics

KW - beta lactoglobulin

KW - carrageenan

KW - nanoparticle

KW - polysaccharide

KW - aqueous solution

KW - article

KW - chemical interaction

KW - coacervation

KW - controlled study

KW - depolymerization

KW - dispersion

KW - isothermal titration calorimetry

KW - light scattering

KW - particle size

KW - temperature

KW - turbidity

KW - ultrasound

KW - viscosity

KW - zeta potential

KW - CHEMISTRY,

KW - FOOD

KW - NUTRITION

KW - ISOTHERMAL TITRATION CALORIMETRY

KW - PROTEIN ISOLATE

KW - WHEY PROTEINS

KW - ACACIA GUM

KW - PECTIN

KW - CHITOSAN

KW - ULTRASOUND

KW - STABILITY

KW - EMULSIONS

KW - PH

KW - kappa-Carrageenan

KW - beta-Lactoglobulin

KW - acidic beverage beverage

KW - clear traditional herbal beverage beverage

KW - fortification purpose

KW - sonochemical interaction

KW - temperature effect

KW - viscosity depression

KW - beta-lactoglobulin

KW - kappa-carrageenan 11114-20-8

KW - 10064, Biochemistry studies - Proteins, peptides and amino acids

KW - 10068, Biochemistry studies - Carbohydrates

KW - 10511, Biophysics - Bioengineering

KW - 13502, Food technology - General and methods

KW - dynamic light scattering laboratory techniques, spectrum analysis techniques

KW - isothermal titration calorimetry ITC laboratory techniques

KW - nanoparticle laboratory equipment

KW - sonication laboratory techniques, genetic techniques

KW - turbidity measurement laboratory techniques

KW - ultrasound laboratory techniques, diagnostic techniques, clinical techniques, imaging and microscopy techniques

KW - zeta-potential analysis laboratory techniques

KW - Biomaterials

KW - Foods

KW - Methods and Techniques

KW - COACERVATION

KW - CARRAGEENANS

KW - DEPOLYMERIZATION

KW - DISPERSION

KW - DISPERSIONS

KW - LACTOGLOBULINS

KW - MODIFICATION

KW - NANOPARTICLES

KW - NANOTECHNOLOGY

KW - PARTICLES

KW - PHYSICAL PROPERTIES

KW - SIZE

KW - TEMP.

KW - TEMPERATURE

KW - VISCOSITY

KW - β-LACTOGLOBULIN

KW - Additives

KW - Additives, spices and condiments

U2 - 10.1016/j.foodchem.2013.02.090

DO - 10.1016/j.foodchem.2013.02.090

M3 - Journal article

C2 - 23768350

VL - 141

SP - 215

EP - 222

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -

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

Abstract

Keywords

Access to Document

SFX availability

Fingerprint

Cite this