Complex coacervation between beta-lactoglobulin and Acacia gum: a nucleation and growth mechanism

Journal of Colloid and Interface Science
Christian SanchezD Renard

Abstract

Complex coacervation between proteins and polysaccharides is a demixing process mainly driven by electrostatic interactions. During this process many structural transitions occur, involving the formation of soluble complexes, aggregated complexes, and coacervates. The dynamic mechanism of complexation/coacervation was studied on beta-lactoglobulin (BLG)/Acacia gum (AG) mixed dispersions (0.1 wt% total concentration; BLG:AG ratio of 2:1) using small angle static light scattering (SALS). Acidification of BLG/AG dispersions was induced by dissolution of 0.11 wt% glucono-delta-lactone, allowing in situ SALS measurements. Time evolution of turbidity, scattered light intensity at 46 degrees scattering angle (I46) or slope of scattering functions at high q range revealed the existence of six pH-induced structural transitions. During BLG/AG complexation and before coacervation took place, scattering profiles displayed a monotonic decrease of I(q) as a function of q. A correlation peak in the scattering functions was only observed when coacervates appeared in the system. The wave vector q(max) corresponding to the maximum in scattered intensity first shifted toward larger q values, indicating an increasing number of coacervates, then sh...Continue Reading

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Citations

Mar 7, 2012·International Journal of Biological Macromolecules·Mahtab Hasandokht FiroozParivash Haratian
Mar 5, 2016·Annual Review of Food Science and Technology·Ty WagonerE Allen Foegeding
Apr 9, 2008·International Journal of Biological Macromolecules·Liuhua Chen, Liu Tianqing
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Jun 19, 2013·Food Chemistry·Seyed Mohammad Hashem HosseiniPaul Van der Meeren
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Aug 30, 2011·Journal of Colloid and Interface Science·Sílvia CoelhoSandra Rocha
Dec 21, 2010·Chemical Communications : Chem Comm·Suzanna Akil-JradiPascal Royer
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Jul 1, 2010·Langmuir : the ACS Journal of Surfaces and Colloids·Leïla AberkaneChristian Sanchez
Jun 15, 2007·Journal of Agricultural and Food Chemistry·Youn-Ho Hong, David Julian McClements

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