Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 375-381

  Souza, Clitor J F ^a   Garcia Rojas, Edwin E ^a,b   Melo, Nathália R ^b   Gaspar, A ^a   Lins, J F C ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Biopolymer; Complexation; Egg yolk lipoprotein; Modeling

Indexed keywords

EID: 84864126247     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.06.012     Document Type: Article

References (51)

1. Aguilar J.M., Batista A.P., Nunes M.C., Cordobés F., Raymundo A., Guerrero A. From egg yolk/κ-carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. Food Hydrocolloids 2011, 25:654-658.
2. Al-Hakkak J., Al-Hakkak J.F. Functional egg white-pectin conjugates prepared by controlled Maillard reaction. Journal of Food Engineering 2010, 100:152-159.
3. Augustin M.A., Hemar Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews 2009, 38:902-912.
4. Bastos D.S., Barreto B.N., Souza H.K.S., Basto M., Rocha-Leão M.H.M., Andrade C.T., et al. Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate. Food Hydrocolloids 2010, 24:709-718.
5. Bresolin T.M.B., Milas M., Rinaudo M., Ganter J.L.M.S. Xanthan-galactomannan interactions as related to xanthan conformations. International Journal of Biological Macromolecules 1998, 23:263-275.
6. Burey P., Bhandari B.R., Howes T., Gidley M.J. Hydrocolloid gel particles: formation, characterization, and application. Critical Reviews in Food Science and Nutrition 2008, 48:361-377.
7. Camilo, K. F. B. (2007). Complexo pectina/caseína: aspectos básicos e aplicados. Ribeirão preto, SP: USP, 2007. 147 f. Tese (Doutorado).
8. Champagne C.P., Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology 2007, 18:84-90.
9. Chanasattru W., Jones O.G., Decker E.A., McClements D.J. Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of b-lactoglobulin-pectin complexes. Food Hydrocolloids 2009, 23:2450-2457.
10. Chang H.M., Lu T.C., Chen C.C., Tu Y.Y., Hwang J.Y. Isolation of immunoglobulin from egg yolk by anionic polysaccharides. Journal of Agricultural and Food Chemistry 2000, 48:995-999.
11. Chen L.Y., Remondetto G.E., Subirade M. Food protein-based material as nutraceutical delivery systems. Trends in Food Science & Technology 2006, 17:272-283.
12. Chollakup R., Smithipong W., Eisenbach C.D., Tirrel L.,M. Phase behavior and coacervation of aqueous poly(acrylic acid)-poly(allylamine) solutions. Macromolecules 2010, 43:2518-2528.
13. Chung S.L., Ferrier L.K. Conditions affecting emulsifying properties of egg yolk phosvitin. Journal of Food Science 1991, 56:1259-1262.
14. Damodaran S. Amino acids, peptides, and proteins. Food chemistry 1996, 321-429. E-Publishing Inc., New York. 3rd ed. B.S. Fennema O.R (Ed.).
15. Dickinson E. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Trends in Food Science and Technology 1998, 9:347-354.
16. Dickinson E. Hydrocolloids at interfaces and the infl{ligature}uence on the properties of dispersed systems. Food Hydrocolloids 2003, 17:25-39.
17. Doublier J.L., Garnier C., Renard D., Sanchez C. Protein-polysaccharide interactions. Current Opinion in Colloid & Interface Science 2000, 5:202-214.
18. Dumay E., Laligant A., Zasypkin D., Cheftel J.C. Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels. Food Hydrocolloids 2011, 13:339-351.
19. Fujimoto J., Reis E.A.O., Petri D.F.S., Campana-Filho S.P. Formação de multicamadas de polissacarídeos e proteína. Química Nova 2002, 25:757-761.
20. Gander B., Blanco-Prieto M.J., Thomasin C., Wandrey C., Hunkeler D. Coacervation and phase separation. Encyclopedia of Pharmaceutical Technology 2006, 1:10-15.
21. Gao J.Y., Dubin P.L., Muhoberac B.B. Measurement of the binding of proteins to polyelectrolytes by frontal analysis continuous capillary electro-phoresis. Analytical Chemistry 1997, 69:2945-2951.
22. 2+. Food Hydrocolloids 2003, 17:723-737.
23. Harnsilawat T., Pongsawatmanit R., McClements D.J. Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions: a calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 2006, 20:577-585.
24. Ibanoglu E. Effect of hydrocolloids on the thermal denaturation of proteins. Food Chemistry 2005, 90:621-626.
25. Kita K., Korlos F., Kiosseoglou V. Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation. Food Chemistry 2007, 104:1153-1159.
26. Kruif C.G., Tuinier R. Polysaccharide protein interactions. Food Hydrocolloids 2001, 15:555-563.
27. Magnusson E., Nilsson L. Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions. Food Hydrocolloids 2011, 25:764-772.
28. McClements D.J. Theoretical analysis of factors aff{ligature}ecting the formation and stability of multilayered colloidal dispersions. Langmuir 2005, 21:9777-9785.
29. McCully K.A., Mok C.C., Common R.H. Paper electrophoresis characterization of proteins and lipoproteins of hen's egg yolk. Canadian Journal Biochemistry and Physiology 1962, 40:937-952.
30. Meeren V.N.N.P., Bayarri G.S., Dierckx S., Dewettinck K. Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins. Food Hydrocolloids 2004, 18:949-957.
31. Miralles B., Martinez-Rodriguez A., Santiago A., Van de Lagemaat J., Heras A. The occurrence of a Maillard-type protein-polysaccharide interaction reaction between ß-lactoglobulin and chitosan. Food Chemistry 2007, 100:1071-1075.
32. Mu M.F., Pan X.Y., Yao P., Jiang M. Acidic solution properties of β-casein-graft-dextran copolymer prepared through Maillard reaction. Journal of Colloid and Interface Science 2006, 301:98-106.
33. Nolte H., John S., Smidsrod O., Stokke B.T. Gelation of xanthan with trivalent metal ions. Carbohydrate Polymer 1995, 18:243-251.
34. Perez A.A., Carrara C.R., Sánchez C.C., Patino J.M.R., Santiago L.G. Interactions between milk whey protein and polysaccharide in solution. Food Chemistry 2009, 116:104-113.
35. Piconea C.S.F., Cunha R.L. Interactions between milk proteins and gellan gum in acidified gels. Food Hydrocolloids 2010, 24:502-511.
36. Ruiter G.A.E., Rudolph B. Carrageenan biotechnology. Trends in Food Science & Technology 1997, 8:389-395.
37. SAS Institute Inc SAS/STAT user's guide release 6.03 1998, Cary, (NC).
38. Schols H.A., Voragen A.G.J. The chemical structure of pectins. Pectins and their manipulation 2002, 1-29. CRC Press, Florida. G.B. Seymour, J.P. Knoox (Eds.).
39. Shchipunov Y.A. Sol-gel derived biomaterials of silica and carrageenans. Journal of Colloid and Interface Science 2003, 268:68-76.
40. Stephen A.M., Phillips G.O., Williams P.A. Food polysaccharides and their applications 2006, FLA: Boca Raton. 2nd ed.
41. Tiana F., Sandlera N., Gordonb K.C., MCgoverinb C.M., Reayc A., Strachand C.J., et al. Visualizing the conversion of carbamazepine in aqueous suspension with and without the presence of excipients: a single crystal study using SEM and Raman microscopy. European Journal of Pharmaceutics and Biopharmaceutics 2006, 64:326-335.
42. Tudose A.M., Dumitrescu N.V., Nimigeanu G.E. Alergene de origine aviarâ. Journal of the Romanian Society of Allergology and Clinical Immunology 2009, 6:25-27.
43. Turgeon S.L., Beaulieu M., Schmitt C., Sanchez C. Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects. Current Opinion in Colloid & Interface Science 2003, 8:401-414.
44. Turgeon S.L., Schmitt C., Sanchez C. Protein-polysaccharide complexes and coacervates. Current Opinion in Colloid & Interface Science 2007, 12:166-178.
45. Ubbink J., Krueger J. Physical approaches for the delivery of active ingredients in foods. Trends in Food Science & Technology 2006, 17:244-254.
46. Voragen A.G.J., Pilnik W., Thibault J.F., Axelos M.A.V., Renard C.M.G.C. Pectins. Food polysaccharides and their applications 1995, 287-339. CRC Press, New York. A.M. Stephen (Ed.).
47. Walter R.H. Polysaccharide dispersions. Chemistry and technology in food 1998, Academic Press, San Diego, CA.
48. Wooster T.J., Augustin M.A. ß-Lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability. Journal of Colloid and Interface Science 2007, 303:564-572.
49. Ye A. Complexation between milk proteins and polysaccharides via electrostatic interactions: principles and applications-a review. International Journal of Food Science & Technology 2008, 43:406-415.
50. Ye A., Flanagan J., Singh H. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers 2006, 82:121-133.
51. Zimet P., Livney Y.D. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloids 2009, 23:1120-1126.