Formation and characterization of chitosan-protein particles with fractal whey protein aggregates

Colloids and Surfaces. B, Biointerfaces
Khouloud Fekih AhmedTaco Nicolai

Abstract

Hybrid protein-polysaccharide particles were formed by complexation of fractal whey protein aggregates and the cationic polysaccharide chitosan. The fractal aggregates were preformed by heating native whey protein isolate at pH 7 and subsequently mixed with chitosan at pH 3 where these proteins and polysaccharides don't interact with each other. Stable dispersions of protein-polysaccharide particles were formed spontaneously when the pH was gradually increased between 4.1 and 6.8, whereas in the absence of chitosan the fractal aggregates precipitated between pH 4.1 and 5.4. Potentiometric titration of the mixtures showed that deprotonation of both components was affected by complexation. With increasing pH, the size of the complexes increased sharply between pH 4.1. and pH 4.5, remained constant up to pH 5.6 and then increased again. A minimum amount of chitosan was needed to form stable complexes at pH 5.0 and the size of the complexes decreased with increasing chitosan concentration. Light scattering showed that the complexes were stable to dilution and had a self similar structure with a fractal dimensions close to two. The effect of changing the pH on the size and stability of the complexes was investigated. Suspensions of ...Continue Reading

Citations

Dec 17, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Chen YanXinli Li
Jan 28, 2020·Journal of Agricultural and Food Chemistry·Shunuan YangCaimeng Zhang
May 3, 2021·Advances in Colloid and Interface Science·Chuan-He Tang
Jun 14, 2019·Langmuir : the ACS Journal of Surfaces and Colloids·Lingsam TeaFrederic Renou
Sep 7, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Hela KhemissiTaco Nicolai

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