Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization

Food Chemistry

Volumn 194, Issue , 2016, Pages 680-686

  Gulão, Eliana Da S ^a   De Souza, Clitor J F ^a   Andrade, Cristina T ^b   Garcia Rojas, Edwin E ^a,c  

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

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Bioactives; Biopolymers; Complex coacervation; Polypeptide; Whey proteins

Indexed keywords

AMINO ACIDS; BIOPOLYMERS; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; POLYPEPTIDES; PRECIPITATES; SODIUM CHLORIDE; TURBIDITY;

BIOACTIVES; COACERVATE; COMPLEX COACERVATES; COMPLEX COACERVATION; ELASTIC BEHAVIOR; INSOLUBLE COMPLEXES; RHEOLOGICAL MEASUREMENTS; WHEY PROTEINS;

ADHESIVES;

AMINO ACID; GUM ARABIC; LEUCINE; POLYPEPTIDE; POLYSACCHARIDE; PEPTIDE; SODIUM CHLORIDE;

ARTICLE; COACERVATION; FLOW KINETICS; INFRARED SPECTROSCOPY; IONIC STRENGTH; PARTICLE SIZE; PH; PKA; TURBIDITY; CHEMISTRY;

ACACIA SENEGAL;

GUM ARABIC; HYDROGEN-ION CONCENTRATION; LEUCINE; PARTICLE SIZE; PEPTIDES; RHEOLOGY; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84940022339     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.062     Document Type: Article

References (33)

1. D.S. Bastos, B.N. Barreto, H.K.S. Souza, M. Bastos, M.H.M. Rocha-Leão, C.T. Andrade, and M.P. Gonçalves Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate Food Hydrocolloids 24 2010 709 718
2. D.d.S. Bastos, M.d.P. Gonçalves, C.T.d. Andrade, K.G.d.L. Araújo, and M.H.M.d. Rocha Leão Microencapsulation of cashew apple (Anacardium occidentale, L.) juice using a new chitosan-commercial bovine whey protein isolate system in spray drying Food and Bioproducts Processing 90 2012 683 692
3. C. Bengoechea, O.G. Jones, A. Guerrero, and D.J. McClements Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment Food Hydrocolloids 25 2011 1227 1232
4. S. Coelho, S. Moreno-Flores, J.L. Toca-Herrera, M.A. Coelho, M.C. Pereira, and S. Rocha Nanostructure of polysaccharide complexes Jounal of Colloid and Interface Science 363 2011 450 455
5. C.L. Cooper, P.L. Dubin, A.B. Kayitmazer, and S. Turksen Polyelectrolyte-protein complexes Current Opinion in Colloid & Interface Science 10 1-2 2005 52 78
6. C.G. de Kruif, F. Weinbreck, and R. de Vries Complex coacervation of proteins and anionic polysaccharides Current Opinion in Colloid & Interface Science 9 2004 340 349
7. E.A. Foegeding, P.J. Luck, and J.P. Davis Factors determining the physical properties of protein foams Food Hydrocolloids 20 2-3 2006 284 292
8. H. Günzler, and H. Böck IR Spektroskopie: eine Einführung 1975 Verlag Chemie Weinheim (Chapter 5)
9. D. Guzey, H.J. Kim, and D.J. McClements Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin-pectin membranes Food Hydrocolloids 18 2004 967 975
10. G.Q. Huang, Y.T. Sun, J.X. Xiao, and J. Yang Complex coacervation of soybean protein isolate and chitosan Food Chemistry 135 2012 534 539
11. T. Kadowaki, T. Yamauchi, N. Kubota, K. Hara, K. Ueki, and K. Tobe Adiponectin and adiponectin receptors in insulin resistance, diabetes, and the metabolic syndrome Journal of Clinical Investigation 116 2006 1784 1792
12. Y.D. Livney Milk proteins as vehicles for bioactives Current Opinion in Colloid & Interface Science 15 2010 73 83
13. P.C.B. Lollo, T.M. Batista, C.S. Moura, P.N. Morato, A.G. Cruz, and J.A.F. Faria J. Amaya-Farfan L-Leucine supplemented whey protein. Dose-response effect on heart mTOR activation of sedentary and trained rats Food Research International 53 2013 543 550
14. Y. Lv, F. Yang, X. Li, X. Zhang, and S. Abbas Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation Food Hydrocolloids 35 2014 305 314
15. Y. Lv, X. Zhang, H. Zhang, S. Abbas, and E. Karangwa The study of pH-dependent complexation between gelatin and gum arabic by morphology evolution and conformational transition Food Hydrocolloids 30 2013 323 332
16. M.J. Martinez, V.M.P. Ruiz-Henestrosa, C.C. Sánchez, J.M.R. Patino, and A.M.R. Pilosof Foaming and surface properties of casein glycomacropeptideegelatin mixtures as affected by their interactions in the aqueous phase Food Hydrocolloids 33 2013 48 57
17. Z. Ou, and M. Muthukumar Entropy and enthalpy of polyelectrolyte complexation: Langevin dynamics simulations J Chem Phys 124 2006 154902
18. D. Priftis, and M. Tirrell Phase behaviour and complex coacervation of aqueous polypeptide solutions Soft Matter 8 2012 9396
19. Q. Ru, Y. Wang, J. Lee, Y. Ding, and Q. Huang Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio Carbohydrate Polymers 88 2012 838 846
20. C. Schmitt, C. Sanchez, A. Lamprecht, D. Renard, C. Lehr, C.G. de Kruif, and J. Hardy Study of beta-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy Colloids Surf B Biointerfaces 20 2001 267 280
21. C. Schmitt, and S.L. Turgeon Protein/polysaccharide complexes and coacervates in food systems Advance in Colloid and Interface Science 167 2011 63 70
22. S.S. Singh, A.K. Siddhanta, R. Meena, K. Prasad, S. Bandyopadhyay, and H.B. Bohidar Intermolecular complexation and phase separation in aqueous solutions of oppositely charged biopolymers International Journal of Biological Macromolecules 41 2007 185 192
23. C.J.F. Souza, E.E. Garcia Rojas, N.R. Melo, A. Gaspar, and J.F.C. Lins Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides Food Hydrocolloids 30 2013 375 381
24. P.M.S. Souza, F.A. Lobo, A.H. Rosa, and L.F. Fraceto Development of nanocapsules of poly-ε-caprolactone containing herbicide atrazine Química Nova 35 2012 132 137
25. K.H. Stulzer, P.M. Tagliari, A.S.M. Silva, and C.M.M. Laranjeira Desenvolvimento, Avaliação e Caracterização Físico Química de Micropartículas Constituídas de Aciclovir/Quitosana Desenvolvidas pela Técnica de Spray-drying Latin American Journal of Pharmacy 26 2007 866 871
26. Y. Su, T.K. Lam, W. He, A. Pocai, J. Bryan, L. Aguilar-Bryan, and R. Gutiérrez-Juárez Hypothalamic leucine metabolism regulates liver glucose production Diabetes 61 2012 85 93
27. M. Taha, B.S. Gupta, I. Khoiroh, and M.-J. Lee Interactions of biological buffers with macromolecules: The ubiquitous "smart" polymer PNIPAM and the biological buffers MES, MOPS, and MOPSO Macromolecules 44 2011 8575 8589
28. S.L. Turgeon, C. Schmitt, and C. Sanchez Protein-polysaccharide complexes and coacervates Current Opinion in Colloid & Interface Science 12 2007 166 178
29. X. Wang, J. Lee, Y.W. Wang, and Q. Huang Composition and rheological properties of beta-Lactoglobulin/pectin coacervates: Effects of salt concentration and initial protein/polysaccharide ratio Biomacromolecules 8 2007 992 997
30. F. Weinbreck, R. De Vries, P. Schrooyen, and C. De Kruif Complex coacervation of whey proteins and gum arabic Biomacromolecules 4 2003 293 303
31. F. Weinbreck, H. Nieuwenhuijse, G.W. Robijn, and C.G. de Kruif Complexation of whey proteins with carrageenan Journal of Agricultureand Food Chemistry 52 2004 3550 3555
32. A. Wittemann, and M. Ballauff Interaction of proteins with linear polyelectrolytes and spherical polyelectrolyte brushes in aqueous solution Physical Chemistry Chemical Physics 8 2006 5269
33. Y.-P. Zhang, R.N.A.H. Lewis, R.S. Hodges, and R.N. McElhaney FTIR spectroscopic studies of the conformation and amide hydrogen exchange of a peptide model of the hydrophobic transmembrane alpha-helices of membrane proteins Biochemistry 31 1992 11572 11578