Literature DB >> 28317718

Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan - gum Arabic coacervates.

Guo-Qing Huang1, Yan-Li Du2, Jun-Xia Xiao3, Guan-Yun Wang4.   

Abstract

The effects of coacervation acidity, phase separation temperature, ionic strength, and biopolymer ratio on the viscoelasticity of the N,O-carboxymethyl chitosan (NOCC) - gum Arabic (GA) coacervate were investigated by using coacervate yield as the indicator of electrostatic interaction strength. The strongest interaction between NOCC and GA occurred at pH 3.0, whereas the highest modulus values were found in the coacervate separated at pH 6.0. The coacervate yield did not vary with phase separation temperature in the range 4-55°C, but the coacervate viscoelasticity declined as the temperature increased from 25°C to 45°C and then peaked at 55°C. The presence of NaCl weakened the electrostatic interaction between the two polyelectrolytes, but no dose-dependent reduction in viscoelasticity was observed for their coacervates. Besides, the highest electrostatic interaction strength and coacervate viscoelasticity were recorded at different GA to NOCC ratios. It is proposed that the strength of electrostatic interaction is not the only parameter that determines the viscoelasticity of the NOCC - GA coacervate.
Copyright © 2017 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Complex coacervation; Electrostatic interaction; Gum Arabic; N,O-carboxymethyl chitosan; Viscoelasticity

Mesh:

Substances:

Year:  2017        PMID: 28317718     DOI: 10.1016/j.foodchem.2017.01.147

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  2 in total

1.  Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction.

Authors:  Guiying Huang; Jun Liu; Weiping Jin; Zihao Wei; Chi-Tang Ho; Suqing Zhao; Kun Zhang; Qingrong Huang
Journal:  Molecules       Date:  2019-08-22       Impact factor: 4.411

2.  Ionic strength and hydrogen bonding effects on whey protein isolate-flaxseed gum coacervate rheology.

Authors:  Jun Liu; Youn Young Shim; Martin J T Reaney
Journal:  Food Sci Nutr       Date:  2020-03-10       Impact factor: 2.863

  2 in total

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