Complex coacervation of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery

LWT

Volumn 75, Issue , 2017, Pages 171-179

  Yuan, Yang ^a   Kong, Zhi Yan ^a   Sun, Ying En ^b   Zeng, Qing Zhu ^a   Yang, Xiao Quan ^b  

^a GUANGZHOU UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Algal oil; Chitosan; Coacervate; Microcapsule; Soy protein isolate

Indexed keywords

ANTIOXIDANTS; CHITOSAN; COMPLEX NETWORKS; MOLECULES; PROTEINS; VISCOELASTICITY;

ALGAL OIL; COACERVATE; ENCAPSULATION EFFICIENCY; ENTROPY AND ENTHALPIES; ISOTHERMAL TITRATION CALORIMETRY; MICROCAPSULES; MICROSTRUCTURE MEASUREMENTS; SOY PROTEIN ISOLATES;

MICROSTRUCTURE;

EID: 84984629887     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.045     Document Type: Article

References (37)

1. Agulló, E., Ramos, V., Albertengo, L., Present and future role of chitin and chitosan in food. Macromolecular Bioscience 3:10 (2003), 521–530.
2. Connor, W.E., Importance of n-3 fatty acids in health and disease. American Journal of Clinical Nutrition 71:Suppl. 1 (2000), 171S–175S.
3. Deveci, S.S., Basal, G., Preparation of PCM microcapsules by complex coacervation of silk fibroin and chitosan. Colloid and Polymer Science 287:12 (2009), 1455–1467.
4. Dong, Z.J., Touré, A., Jia, C.S., Zhang, X.M., Xu, S.Y., Effect of processing parameters on the formation of spherical multinuclear microcapsules encapsulating peppermint oil by coacervation. Journal of Microencapsulation 24:7 (2007), 634–646.
5. Eratte, D., Wang, B., Dowling, K., Barrow, C.J., Adhikari, B.P., Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil. Food & Function 5:11 (2014), 2743–2750.
6. Espinosa-Andrews, H., Enriquez-Ramirez, K.E., Garcia-Marquez, E., Ramirez-Santiago, C., Lobato-Calleros, C., Vernon-Carter, J., Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes. Carbohydrate Polymers 95:1 (2013), 161–166.
7. Espinosa-Andrews, H., Sandoval-Castilla, O., Vazquez-Torres, H., Vernon-Carter, E.J., Lobato-Calleros, C., Determination of the gum Arabic-chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates. Carbohydrate Polymers 79:3 (2010), 541–546.
8. Folk, J.E., Cole, P.W., Structural requirements of specific substrates for Guinea pig liver transglutaminase. The Journal of Biological Chemistry 240 (1965), 2951–2960.
9. Gan, C.Y., Cheng, L.H., Easa, A.M., Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Science and Emerging Technologies 9:4 (2008), 563–569.
10. Gorji, S.G., Gorji, E.G., Mohammadifar, M.A., Zargaraan, A., Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates. International Journal of Biological Macromolecules 67:3 (2014), 503–511.
11. Gudipati, V., Sandra, S., Mcclements, D.J., Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes. Journal of Agricultural and Food Chemistry 58:13 (2010), 8093–8099.
12. Guzey, D., McClements, D.J., Characterization of beta-lactoglobulin-chitosan interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 20:1 (2006), 124–131.
13. 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 20:5 (2006), 577–585.
14. Huang, G.Q., Sun, Y.T., Xiao, J.X., Yang, J., Complex coacervation of soybean protein isolate and chitosan. Food Chemistry 135:2 (2012), 534–539.
15. Huang, G.Q., Xiao, J.X., Qiu, H.W., Yang, J., Cross-linking of soybean protein isolate-chitosan coacervate with transglutaminase utilizing capsanthin as the model core. Journal of Microencapsulation 31:7 (2014), 708–715.
16. Huang, G.Q., Xiao, J.X., Wang, S.Q., Qiu, H.W., Rheological properties of o-carboxymethyl chitosan-gum arabic coacervates as a function of coacervation pH. Food Hydrocolloids 43 (2015), 436–441.
17. Ifeduba, E.A., Akoh, C.C., Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability. Food Hydrocolloids 51 (2015), 136–145.
18. Kaushik, P., Dowling, K., Barrow, C.J., Adhikari, B., Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods. Journal of Functional Foods 19 (2014), 868–881.
19. Kellerby, S.S., Gu, Y.S., McClements, D.J., Decker, E.A., Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. Journal of Agricultural and Food Chemistry 54:26 (2006), 10222–10227.
20. Liberatore, M.W., Wyatt, N.B., Mikayla, H., Dubin, P.L., Elaine, F., Shear-induced phase separation in polyelectrolyte/mixed micelle coacervates. Langmuir 25:23 (2009), 13376–13383.
21. Lv, Y., Yang, F., Li, X., Zhang, X., Abbas, S., Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation. Food Hydrocolloids 35:1 (2014), 305–314.
22. Mcnamara, R.K., Carlson, S.E., Role of omega-3 fatty acids in brain development and function: Potential implications for the pathogenesis and prevention of psychopathology. Prostaglandins Leukotrienes & Essential Fatty Acids 75:4–5 (2006), 329–349.
23. Ou, Z.Y., Muthukumar, M., Entropy and enthalpy of polyelectrolyte complexation: Langevin dynamics simulations. Journal of Chemical Physics, 124(15), 2006, 154902.
24. Schmitt, C., Turgeon, S.L., Protein/polysaccharide complexes and coacervates in food systems. Advances in Colloid and Interface Science 167:Suppl. 1–2 (2011), 63–70.
25. Shen, Z., Augustin, M.A., Sanguansri, L., Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. Journal of Agricultural and Food Chemistry 58:7 (2010), 4487–4493.
26. Turnbull, W.B., Daranas, A.H., On the value of c: Can low affinity systems be studied by isothermal titration calorimetry?. Journal of the American Chemical Society 125:48 (2004), 14859–14866.
27. Wang, X.Y., Lee, J.Y., Wang, Y.W., Huang, Q.R., Composition and rheological properties of beta-lactoglobulin/pectin coacervates: Effects of salt concentration and initial protein/polysaccharide ratio. Biomacromolecules 8:3 (2007), 992–997.
28. Wan, Z.L., Wang, J.M., Wang, L.Y., Yang, X.Q., Yuan, Y., Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside-resveratrol complex. Journal of Agricultural and Food Chemistry 61:18 (2013), 4433–4440.
29. Weinbreck, F., Minor, M., Kruif, C.G.D., Microencapsulation of oils using whey protein/gum arabic coacervates. Journal of Microencapsulation 21:6 (2004), 667–679.
30. Weinbreck, F., Wientjes, R.H.W., Nieuwenhuijse, H., Robijn, G.W., Kruif, C.G.D., Rheological properties of whey protein/gum arabic coacervates. Journal of Rheology 48:6 (2004), 1215–1228.
31. Wolf, W.J., Soybean proteins: Their functional, chemical, and physical properties. Journal of Agricultural and Food Chemistry 18:6 (1970), 969–976.
32. Xiao, J.X., Huang, G.Q., Wang, S.Q., Sun, Y.T., Microencapsulation of capsanthin by soybean protein isolate-chitosan coacervation and microcapsule stability evaluation. Journal of Applied Polymer Science 131:1 (2014), 39671:1–39671:7.
33. Xiao, J.X., Yu, H.Y., Yang, J., Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum arabic. Food Chemistry 125:4 (2011), 1267–1272.
34. Yeo, Y., Bellas, E., Firestone, W., Langer, R., Kohane, D.S., Complex coacervates for thermally sensitive controlled release of flavor compounds. Journal of Agricultural and Food Chemistry 53:19 (2005), 7518–7525.
35. Yuan, Y., Wan, Z.L., Yang, X.Q., Yin, S.W., Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength. Food Research International 55 (2014), 207–214.
36. Yuan, Y., Wan, Z.L., Yin, S.W., Teng, Z., Yang, X.Q., Qi, J.R., et al. Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability. Food Hydrocolloids 31:1 (2013), 85–93.
37. Yuan, Y., Wan, Z.L., Yin, S.W., Yang, X.Q., Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition. Food & Function 4:9 (2013), 1394–1401.