Complexation of bovine serum albumin and sugar beet pectin: Structural transitions and phase diagram

Langmuir

Volumn 28, Issue 27, 2012, Pages 10164-10176

  Li, Xiangyang ^a,b   Fang, Yapeng ^a,b   Al Assaf, Saphwan ^a,b   Phillips, Glyn O ^a,b   Yao, Xiaolin ^a   Zhang, Yifeng ^a   Zhao, Meng ^a   Zhang, Ke ^a   Jiang, Fatang ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINE SERUM ALBUMINS; GEL PERMEATION; IN-SITU; INSOLUBLE COMPLEXES; ISOTHERMAL TITRATION CALORIMETRY; LASER LIGHT SCATTERING; MIXING RATIOS; MOLECULAR EVENTS; POTENTIOMETRY; SOLUBLE COMPLEXES; SOLUBLE POLYMERS; STABLE REGION; STRUCTURAL TRANSITIONS; TURBIDITY MEASUREMENTS; UNSTABLE REGIONS;

BODY FLUIDS; CALCIUM CHLORIDE; GEL PERMEATION CHROMATOGRAPHY; MAMMALS; POLYMERS; SODIUM CHLORIDE; STOICHIOMETRY; SUGAR BEETS; TURBIDITY;

PHASE DIAGRAMS;

BETA GLUCONO 1,5 LACTONE; BETA-GLUCONO-1,5-LACTONE; BOVINE SERUM ALBUMIN; CALCIUM CHLORIDE; GLUCONIC ACID; LACTONE; PECTIN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BEET; CALORIMETRY; CATTLE; CHEMISTRY; GEL CHROMATOGRAPHY; LASER; LIGHT; PH; PHASE TRANSITION; RADIATION SCATTERING; SOLUBILITY;

ANIMALS; BETA VULGARIS; CALCIUM CHLORIDE; CALORIMETRY; CATTLE; CHROMATOGRAPHY, GEL; GLUCONATES; HYDROGEN-ION CONCENTRATION; LACTONES; LASERS; LIGHT; PECTINS; PHASE TRANSITION; SCATTERING, RADIATION; SERUM ALBUMIN, BOVINE; SODIUM CHLORIDE; SOLUBILITY;

EID: 84863771423     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la302063u     Document Type: Article

References (35)

1. Schmitt, C.; Sanchez, C.; Desobry-Banon, S.; Hardy, J. Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review Crit. Rev. Food Sci. Nutr. 1998, 38, 689-753
2. Doublier, J. L.; Garnier, C.; Renard, D.; Sanchez, C. Protein-Polysaccharide Interactions Curr. Opin. Colloid Interface Sci. 2000, 5, 202-214
3. de Kruif, C. G.; Weinbreck, F.; de Vries, R. Complex Coacervation of Proteins and Anionic Polysaccharides Curr. Opin. Colloid Interface Sci. 2004, 9, 340-349
4. Burova, T. V.; Grinberg, N. V.; Golubeva, I. A.; Mashkevich, A. Y.; Grinberg, V. Y.; Tolstoguzov, V. B. Flavour Release in Model Bovine Serum Albumin/Pectin/2-Octanone Systems Food Hydrocolloids 1999, 13, 7-14
5. Wang, Y. F.; Gao, J. Y.; Dubin, P. L. Protein Separation via Polyelectrolyte Coacervation: Selectivity and Efficiency Biotechnol. Prog. 1996, 12, 356-362
6. Fang, Y. P.; Li, L. B.; Inoue, C.; Lundin, L.; Appelqvist, I. Associative and Segregative Phase Separations of Gelatin/Kappa-carrageenan Aqueous Mixtures Langmuir 2006, 22, 9532-9537
7. Mekhloufi, G.; Sanchez, C.; Renard, D.; Guillemin, S.; Hardy, J. pH-induced Structural Transitions during Complexation and Coacervation of Beta-lactoglobulin and Acacia Gum Langmuir 2005, 21, 386-394
8. Kaibara, K.; Okazaki, T.; Bohidar, H. B.; Dubin, P. L. pH-induced Coacervation in Complexes of Bovine Serum Albumin and Cationic Polyelectrolytes Biomacromolecules 2000, 1, 100-107
9. Park, J. M.; Muhoberac, B. B.; Dubin, P. L.; Xia, J. L. Effects of Protein Charge Hetergeneity in Protein-Polyelectrolyte Complexation Macromolecules 1992, 25, 290-295
10. Sanchez, C.; Mekhloufi, G.; Schmitt, C.; Renard, D.; Robert, P.; Lehr, C. M.; Lamprecht, A.; Hardy, J. Self-Assembly of Beta-lactoglobulin and Acacia Gum in Aqueous Solvent: Structure and Phase-ordering Kinetics Langmuir 2002, 18, 10323-10333
11. Weinbreck, F.; de Vries, R.; Schrooyen, P.; de Kruif, C. G. Complex Coacervation of Whey Proteins and Gum Arabic Biomacromolecules 2003, 4, 293-303
12. Weinbreck, F.; Rollema, H. S.; Tromp, R. H.; de Kruif, C. G. Diffusivity of Whey Protein and Gum Arabic in Their Coacervates Langmuir 2004, 20, 6389-6395
13. Ye, A. Q.; Flanagan, J.; Singh, H. Formation of Stable Nanoparticles via Electrostatic Complexation between Sodium Caseinate and Gum Arabic Biopolymers 2006, 82, 121-133
14. Kobori, T.; Matsumoto, A.; Sugiyama, S. pH-Dependent Interaction between Sodium Caseinate and Xanthan Gum Carbohydr. Polym. 2009, 75, 719-723
15. Weinbreck, F.; Nieuwenhuijse, H.; Robijn, G. W.; de Kruif, C. G. Complexation of Whey Proteins with Carrageenan J. Agric. Food Chem. 2004, 52, 3550-3555
16. Schmitt, C.; da Silva, T. P.; Bovay, C.; Rami-Shojaei, S.; Frossard, P.; Kolodziejczyk, E.; Leser, M. E. Effect of Time on the Interfacial and Foaming Properties of Beta-lactoglobulin/Acacia Gum Electrostatic Complexes and Coacervates at pH 4.2 Langmuir 2005, 21, 7786-7795
17. Ru, Q. M.; Wang, Y. W.; Lee, J.; Ding, Y. T.; Huang, Q. R. Turbidity and Rheological Properties of Bovine Serum Albumin/Pectin Coacervates: Effect of Salt Concentration and Initial Protein/Polysaccharide Ratio Carbohydr. Polym. 2012, 88, 838-846
18. Siew, C. K.; Williams, P. A. Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin J. Agric. Food Chem. 2008, 56, 4164-4171
19. Funami, T.; Nakauma, M.; Ishihara, S.; Tanaka, R.; Inoue, T.; Phillips, G. O. Structural Modifications of Sugar Beet Pectin and the Relationship of Structure to Functionality Food Hydrocolloids 2011, 25, 221-229
20. Kirby, A. R.; MacDougall, A. J.; Morris, V. J. Sugar Beet Pectin-Protein Complexes Food Biophys. 2006, 1, 51-56
21. Funami, T.; Zhang, G. Y.; Hiroe, M.; Noda, S.; Nakauma, M.; Asai, I.; Cowman, M. K.; Al-Assaf, S.; Phillips, G. O. Effects of the Proteinaceous Moiety on the Emulsifying Properties of Sugar Beet Pectin Food Hydrocolloids 2007, 21, 1319-1329
22. Yohannes, G.; Wiedmer, S. K.; Elomaa, M.; Jussila, M.; Aseyev, V.; Riekkola, M.-L. Thermal Aggregation of Bovine Serum Albumin Studied by Asymmetrical Flow Field-Flow Fractionation Anal. Chim. Acta 2010, 675, 191-198
23. Cited from Zetasizer Nano Series User Manual, Malvern Instruments Ltd., United Kingdom.
24. Connah, M. T.; Kaszuba, M.; Morfesis, A. High Resolution Zeta Potential Measurements: Analysis of Multi-component Mixtures J. Dispersion Sci. Technol. 2002, 23, 663-669
25. Girard, M.; Turgeon, S. L.; Gauthier, S. F. Thermodynamic Parameters of Beta-lactoglobulin-Pectin Complexes Assessed by Isothermal Titration Calorimetry J. Agric. Food Chem. 2003, 51, 4450-4455
26. Rangsansarid, J.; Fukada, K. Factors Affecting the Stability of O/W Emulsion in BSA Solution: Stabilization by Electrically Neutral Protein at High Ionic Strength J. Colloid Interface Sci. 2007, 316, 779-786
27. Vinayahan, T.; Williams, P. A.; Phillips, G. O. Electrostatic Interaction and Complex Formation between Gum Arabic and Bovine Serum Albumin Biomacromolecules 2010, 11, 3367-3374
28. Aymard, P.; Williams, M. A. K.; Clark, A. H.; Norton, I. T. A Turbidimetric Study of Phase Separating Biopolymer Mixtures during Thermal Ramping Langmuir 2000, 16, 7383-7391
29. Estey, T.; Kang, J.; Schwendeman, S. P.; Carpenter, J. F. BSA Degradation under Acidic Conditions: A Model for Protein Instability during Release from PLGA Delivery Systems J. Pharm. Sci. 2006, 95, 1626-1639
30. Bowman, W. A.; Rubinstein, M.; Tan, J. S. Polyelectrolyte-Gelatin Complexation: Light-Scattering Study Macromolecules 1997, 30, 3262-3270
31. Seyrek, E.; Dubin, P. L.; Tribet, C.; Gamble, E. A. Ionic Strength Dependence of Protein-Polyelectrolyte Interactions Biomacromolecules 2003, 4, 273-282
32. Siposova, K.; Kubovcikova, M.; Bednarikova, Z.; Koneracka, M.; Zavisova, V.; Antosova, A.; Kopcansky, P.; Daxnerova, Z.; Gazova, Z. Depolymerization of Insulin Amyloid Fibrils by Albumin-Modified Magnetic Fluid Nanotechnology 2012, 23, 055101
33. Israelachvili, J. N. Intermolecular and Surface Forces, 3 rd ed.; Academic Press: San Diego, CA, 2011; p 312.
34. Wright, A. K.; Thompson, M. R. Hydrodynamic Structure of Bovine Serum Albumin Determined by Transient Electric Birefringence Biophys. J. 1975, 15, 137-141
35. Burgess, D. J. Practical Analysis of Complex Coacervate Systems J. Colloid Interface Sci. 1990, 140, 227-238