Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium

Food Hydrocolloids

Volumn 13, Issue 6, 1999, Pages 483-496

  Schmitt, C ^a   Sanchez, C ^a   Thomas, F ^b   Hardy, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Faculté des Sciences et Technologies   (France)

Author keywords

Associative phase separation; Food hydrocolloids; Phase diagram; Polyelectrolyte complexes; Protein polysaccharide interactions

Indexed keywords

BIOMOLECULES; ELECTROPHORETIC MOBILITY; ELECTROSTATICS; IONIC STRENGTH; PHASE DIAGRAMS; PHASE SEPARATION; POLYELECTROLYTES;

ACACIA GUM; AQUEOUS MEDIA; ASSOCIATIVE PHASE SEPARATIONS; COMPLEX COACERVATION; FOOD HYDROCOLLOID; LACTOGLOBULIN; POLYELECTROLYTE COMPLEXES; PROTEINS-POLYSACCHARIDE INTERACTIONS; TWO-PHASE REGION; WEIGHT RATIOS;

PROTEINS;

ACACIA;

EID: 0000061602     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00032-6     Document Type: Article

References (63)

1. Albertsson P.Å. Partition of cell particles and macromolecules. 2 :1971;Wiley, New York.
2. 13C-NMR spectra for regulatory/legislative purposes. Food Additives and Contaminants. 8:(4):1991;405-421.
3. Horwitz W. Official methods of analysis. 40 :1984;Association of Official Analytical Chemists, Washington, DC.
4. Bauer R., Hansen S., Øgendal L. Detection of intermediate oligomers, important for the formation of heat aggregates of β-lactoglobulin. International Dairy Journal. 8:1998;105-112.
5. Bradford M.M. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72:1976;248-254.
6. Bungenberg de Jong H.G. Crystallisation-coacervation-flocculation. Kruyt H.R. Colloid science. 2:1949;232-258 Elsevier, Amsterdam.
7. Burgess D.J. Practical analysis of complex coacervate systems. Journal of Colloid and Interface Science. 140:1990;227-238.
8. Burgess D.J., Carless J.E. Microelectrophoretic studies of gelatin and acacia for the prediction of complex coacervation. Journal of Colloid and Interface Science. 98:(1):1984;1-8.
9. Burgess D.J., Singh O.N. Spontaneous formation of small sized albumin/acacia coacervate particles. Journal of Pharmacy and Pharmacology. 45:1993;586-591.
10. Casal H.L., Köhler U., Mantsch H.H. Structural and conformational changes of β-lactoglobulin B: an infrared spectroscopic study of the effect of pH and temperature. Biochimica et Biophysica Acta. 957:1988;11-20.
11. Connolly S., Fenyo J.C., Vandevelde M.C. Heterogeneity and homogeneity of an arabinogalactan-protein: Acacia senegal gum. Food Hydrocolloids. 1:(5-6):1987;477-480.
12. Dash A.K. Determination of physical state of drug in microcapsule and microsphere formulations. Journal of Microencapsulation. 14:(1):1997;101-112.
13. Dickinson E. Mixed biopolymers at interfaces. Harding S.E., Hill S.E., Mitchell J.R. Biopolymers mixtures. 1995;349-372 Nottingham University Press, Nottingham.
14. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry. 28:(3):1956;350-356.
15. Durrani C.M., Prystupa D.A., Donald A.M., Clark A.H. Phase diagram mixtures of polymers in aqueous solution using Fourier transform infrared spectroscopy. Macromolecules. 26:(5):1993;981-987.
16. Duvallet S., Fenyo J.C., Vandevelde M.C. Meaning of molecular weight measurements of gum arabic. Polymer Bulletin. 21:1989;517-521.
17. Flory P.J. Principles of polymer chemistry. 1953;Cornell University Press, Ithaca.
18. Haque Z.U., Sharma M. Thermal gelation of β-lactoglobulin AB purified from Cheddar whey. 1. Effect of pH on association as observed by dynamic light scattering. Journal of Agricultural and Food Chemistry. 45:(8):1997;2958-2963.
19. Hermansson A.M. Viscoelastic behaviour of β-lactoglobulin gel structures. Food Hydrocolloids. 4:(2):1990;121-135.
20. Hoffman M.A.M., Sala G., Olieman C., de Kruif K.G. Molecular mass distribution of heat-induced β-lactoglobulin aggregates. Journal of Agricultural and Food Chemistry. 45:(8):1998;2949-2957.
21. Hunter R.J. Transport properties of suspensions. Hunter R.J. Foundations of colloid science. 1:1986;494-563 Oxford University Press, New York.
22. Idris O.H.M., Williams P.A., Phillips G.O. Characterization of gum from Acacia senegal trees of different age and location using multidetection gel permeation chromatography. Food Hydrocolloids. 12:1998;379-388.
23. Ju Z.Y., Kilara A. Effects of preheating on properties of aggregates and cold-set gels of whey protein isolate. Journal of Agricultural and Food Chemistry. 46:(9):1998;3604-3608.
24. Kilara A. Interactions of ingredients in food systems: an introduction. Gaonkar A.G. Ingredient interactions, effects on food quality. 1995;1-12 Marcel Dekker, New York.
25. Kinsella J.E. Milk proteins, physicochemical and functional properties. Critical Reviews in Food Science and Nutrition. 21:(3):1984;197-261.
26. Koh G.L., Tucker I.G. Characterization of sodium carboxymethylcellulose-gelatin complex coacervation by viscosity, turbidity and coacervate wet weight and volume measurements. Journal of Pharmacy and Pharmacology. 40:1988a;233-236.
27. Koh G.L., Tucker I.G. Characterization of sodium carboxymethylcellulose-gelatin complex coacervation by chemical analysis of the coacervate and equilibrium fluid phases. Journal of Pharmacy and Pharmacology. 40:1988b;309-312.
28. Kravtchenko T.P. Application of acacia gum as a natural source of soluble dietary fibre. Food Ingredients Europe, Conference Proceedings. 1997;56-60 Miller Freeman Plc, Maarssen, Netherlands.
29. Mattisson K.W., Brittain I.J., Dubin P.L. Protein-polyelectrolyte phase boundaries. Biotechnology Progress. 11:1995;632-637.
30. McKenzie H.A., Sawyer W.H., Smith M.B. Optical rotatory dispersion and sedimentation in the study of association-dissociation: bovine β-lactoglobulins near pH 5. Biochimica Biophysica Acta. 147:1967;73-92.
31. Menzies A.R., Osman M.E., Malik A.A., Baldwin T.C. A comparison of the physicochemical and immunological properties of the plant gum exudates of Acacia senegal (gum arabic) and Acacia seyal (gum tahla). Food Additives and Contaminants. 13:(8):1996;991-999.
32. Mills O.E., Creamer L.K. A conformational change in bovine β-lactoglobulin at low pH. Biochimica et Biophysica Acta. 379:1975;618-626.
33. Nairn J.G. Coacervation-phase separation technology. Ganderton B., Jones T., McGinity J. Advances in pharmaceutical science. 7:1995;93-219 Academic Press, London.
34. Osman M.E., Williams P.A., Menzies A.R., Phillips G.O. Characterization of commercial samples of gum arabic. Journal of Agricultural and Food Chemistry. 41:(1):1993;71-77.
35. Pantaloni, D., (1965). Structure et changements de conformations de la β-lactoglobuline en solution. Doctorate thesis, Faculté des Sciences de l'Université de Paris, France.
36. Pessen H., Purcell J.M., Farrell H.M. Jr. Proton relaxation rates of water in dilute solutions of β-lactoglobulin, determination of cross relaxation and correlation with structural changes by the use of two genetic variants of a self-associating globular protein. Biochimica et Biophysica Acta. 828:1985;1-12.
37. Peters H.J.W., van Bommel E.M.G., Fokkens J.G. Effect of gelatin properties in complex coacervation processes. Drug Development and Industrial Pharmacy. 18:(1):1992;123-134.
38. Phillips G.O., Takigami S., Takigami M. Hydration characteristics of the gum exudate from Acacia senegal. Food Hydrocolloids. 10:(1):1996;11-19.
39. Piculell L., Bergfeldt K., Nilsson S. Factor determining phase behaviour of multi-component polymer systems. Harding S.E., Hill S.E., Mitchell J.R. Biopolymer mixtures. 1995;13-36 Nottingham University Press, Nottingham.
40. Polyakov V.I., Popello I.A., Grinberg V.Ya., Tolstoguzov V.B. Thermodynamic compatibility of proteins in aqueous medium. Nahrung. 3-4:1986;365-368.
41. Randall R.C., Phillips G.O., Williams P.A. Fractionation and characterization of gum from Acacia senegal. Food Hydrocolloids. 3:(1):1989;65-75.
42. Ray A.K., Bird P.B., Iacobucci G.A., Clark B.J. Jr. Functionality of gum arabic, fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages. Food Hydrocolloids. 9:(2):1995;123-131.
43. Reisman A. Phase equilibria, basic principles, applications, experimental techniques. 1970;Academic Press, New York.
44. Renard D., Boué F., Lefebvre J. Protein-polysaccharide mixtures: structure and effect of shear studied by small-angle neutron scattering. Dickinson E., Bergenståhl B. Food colloids, proteins, lipids and polysaccharides. 1997;303-315 The Royal Society of Chemistry, London.
45. Sanchez C., Paquin P. Protein and protein-polysaccharide microparticles. Damodaran S., Paraf A. Food proteins and their applications. 1997;503-528 Marcel Dekker, New York.
46. Sawyer L., Brownlow S., Polikarpov I., Wu S.-Y. β-Lactoglobulin, structural studies, biological clues. International Dairy Journal. 8:1998;65-72.
47. Schmitt C., Sanchez C., Desobry-Banon S., Hardy J. Structure and technofunctional properties of protein-polysaccharide complexes. A review. Critical Reviews in Food Science and Nutrition. 38:(8):1998;689-753.
48. Sharma M., Haque Z.U., Wilson W.W. Association tendency of β-lactoglobulin AB purified by gel permeation chromatography as determined by dynamic light scattering under quiescent conditions. Food Hydrocolloids. 10:(3):1996;323-328.
49. Syrbe A., Bauer W.J., Klostermeyer H. Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction. International Dairy Journal. 8:1998;179-193.
50. Thalberg K., Lindman B., Karlström G. Phase diagram of a system of cationic surfactant and anionic polyelectrolyte, tetradecyltrimethylammonium bromide-hyaluronan-water. Journal of Physical Chemistry. 94:(10):1990;4289-4295.
51. Tolstoguzov V.B. Structure-property relationships in foods. Parris N., Kato A., Creamer L.K., Pearce J. Macromolecular interactions in food technology. ACS symposium series 650. 1996;2-14.
52. Tolstoguzov V.B. Protein-polysaccharide interactions. Damodaran S., Paraf A. Food proteins and their applications. 1997;171-198 Marcel Dekker, New York.
53. Torza S., Mason S.G. Three-phase interactions in shear and electrical fields. Journal of Colloid and Interface Science. 33:1970;67-83.
54. Townend R., Timasheff S.N. Molecular interactions in β-lactoglobulin. III. Light scattering investigation of the stoichiometry of association between pH 3.7 and 5.2. Journal of the American Chemical Society. 82:1960;3168-3174.
55. Vandevelde M.C., Fenyo J.C. Estimation of the charge density of arabic acid by potentiometry and dye binding. Polymer Bulletin. 18:1987;47-51.
56. Vaziri A. Coacervation of acacia gum for emulsification purposes. Planta medica. 29:1976;20-25.
57. Wang Y.F., Gao J.Y., Dubin P.L. Protein separation via polyelectrolyte coacervation, selectivity and efficiency. Biotechnology Progress. 12:(3):1996;356-362.
58. de Wit J.N. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science. 81:(3):1998;597-608.
59. de Wit J.N., van Kessel Th. Effects of ionic strength on the solubility of whey protein products, a colloid chemical approach. Food Hydrocolloids. 10:(2):1996;143-149.
60. Wong D.W.S., Camirand W.M., Pavlath A.E. Structure and functionalities of milk proteins. Critical Reviews in Food Science and Nutrition. 36:(8):1996;804-844.
61. Xia J., Dubin P.L. Protein-polyelectrolyte complexes. Dubin P.L., Bock J., Davies R., Schulz D.N., Thies C. Macromolecular complexes in chemistry and biology. 1994;247-274 Springer, Berlin.
62. Zaitzev V.S., Izumrudov V.A., Zezin A.B. A new family of water-soluble protein-polysaccharide complexes. Polymer Science USSR. 34:(1):1992;54-55.
63. Zhang K., Karlström G., Lindman B. Ternary aqueous mixtures of a nonionic polymer with a surfactant or a second polymer, a theoretical and experimental investigation of the phase behavior. Journal of Physical Chemistry. 98:(16):1994;4411-4421.