STUDIES ON THE ELECTROSTATIC INTERACTIONS BETWEEN β-LACTOGLOBULIN AND TRAGACANTHIN: THE FIRST STEP TOWARDS FABRICATION OF BIOPOLYMERIC MICRO- AND NANOPARTICLES

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HASSANDOKHT FIROUZ M.; HARATIAN P.; KOMEILI FANOOD R.; MOHAMMADIFAR M.A.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2013 | Volume:7 | Issue:4 (29) Page(s): 23-34

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Title

STUDIES ON THE ELECTROSTATIC INTERACTIONS BETWEEN β-LACTOGLOBULIN AND TRAGACANTHIN: THE FIRST STEP TOWARDS FABRICATION OF BIOPOLYMERIC MICRO- AND NANOPARTICLES

Author(s)

HASSANDOKHT FIROUZ M. | HARATIAN P. | KOMEILI FANOOD R. | MOHAMMADIFAR M.A. | Issue Writer Certificate

Keywords

β-LACTOGLOBULINQ3

TRAGACANTHINQ3

PROTEIN-POLYSACCHARIDE INTERACTIONSQ3

ASSOCIATIVE PHASE SEPARATIONQ3

BIOPOLYMER MICRO-PARTICLESQ3

Abstract

Background and Objective: Investigation of the colloidal behaviour of protein-polysaccharide systems is becoming increasingly important to provide a foundation for their applications in areas such as production of biopolymer micro-and nano-particles, designing food analogues, and microencapsulation technology.The aim of the present study was to investigate the pH-induced critical transitions during ASSOCIATIVE PHASE SEPARATION between b-lactoglobulin (BLG) and TRAGACANTHIN (T).Materials and Methods: The formation of electrostatic complexes in BLG/T dispersions (0.3 wt. % total concentration; BLG: T ratio 2: 1) was investigated as a function of pH (2.00-6.00) by spectrophotometry and particle size analysis. In addition, coupling of slowin situ acidification of the blend, with gluconodelta- lacton, and rheometry were used to monitor the structural transitions during the ASSOCIATIVE PHASE SEPARATION. The influence of salt type and concentration on the formation of micro-particles were also determined.Results: The formation of soluble complexes started at pH ~5.20, and at pH ~4.85 the aggregation of intra polymeric complexes occurred, followed by a bulk phase separation at pH ~4.30. The data indicated that coacervation occurred at pH 4.15. Finally, the mixture returned to a mono-phasic system at pH 2.5.Particle size analysis showed that the assembled structures experienced a contraction process upon complexation. Rheometry provided deeper insights into the colloidal behaviour of the system and the results were in good agreement with quiescent pH-induced transitions established by HCl titration. The formation of the micro-particles was strongly salt-dependent.Conclusion: Under controlled pH conditions, electrostatic interactions between b-lactoglobulin and TRAGACANTHIN can be used to form a variety of biopolymer particles. These biopolymeric micro- and nanoparticles may be used in the food industry as natural delivery systems or fat-replacers.

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APA: Copy

HASSANDOKHT FIROUZ, M., HARATIAN, P., KOMEILI FANOOD, R., & MOHAMMADIFAR, M.A.. (2013). STUDIES ON THE ELECTROSTATIC INTERACTIONS BETWEEN β-LACTOGLOBULIN AND TRAGACANTHIN: THE FIRST STEP TOWARDS FABRICATION OF BIOPOLYMERIC MICRO- AND NANOPARTICLES. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(4 (29)), 23-34. SID. https://sid.ir/paper/121169/en

Vancouver: Copy

HASSANDOKHT FIROUZ M., HARATIAN P., KOMEILI FANOOD R., MOHAMMADIFAR M.A.. STUDIES ON THE ELECTROSTATIC INTERACTIONS BETWEEN β-LACTOGLOBULIN AND TRAGACANTHIN: THE FIRST STEP TOWARDS FABRICATION OF BIOPOLYMERIC MICRO- AND NANOPARTICLES. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;7(4 (29)):23-34. Available from: https://sid.ir/paper/121169/en

IEEE: Copy

M. HASSANDOKHT FIROUZ, P. HARATIAN, R. KOMEILI FANOOD, and M.A. MOHAMMADIFAR, “STUDIES ON THE ELECTROSTATIC INTERACTIONS BETWEEN β-LACTOGLOBULIN AND TRAGACANTHIN: THE FIRST STEP TOWARDS FABRICATION OF BIOPOLYMERIC MICRO- AND NANOPARTICLES,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. 4 (29), pp. 23–34, 2013, [Online]. Available: https://sid.ir/paper/121169/en

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