Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication

Farahnaky, A, Atri, M and Van der Meeren, P 2013, 'Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication', Food Chemistry, vol. 141, no. 1, pp. 215-222.


Document type: Journal Article
Collection: Journal Articles

Title Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication
Author(s) Farahnaky, A
Atri, M
Van der Meeren, P
Year 2013
Journal name Food Chemistry
Volume number 141
Issue number 1
Start page 215
End page 222
Total pages 8
Publisher Elsevier BV
Abstract The influence of κ-carrageenan (KC) depolymerization using ultrasound on its interaction with β-lactoglobulin (BLG) was investigated by isothermal titration calorimetry (ITC), turbidity measurement, dynamic light scattering and zeta-potential analyses. Time and amplitude of the sonication had a direct effect on the viscosity depression, while the sonication temperature had an opposite effect. ITC measurements indicated that the sonication significantly decreased the affinity constant between KC and BLG. The zeta-potential of the nanoparticles produced from ultrasonicated (US) KCBLG associative interaction was lower than of those produced from intact (IN) KCBLG interaction. These differences were attributed to the lower charge density of the KC (US) as a result of sonochemical interactions. Polydispersity and particle size measurements showed that the effect of the sonication was the homogenisation of the nanoparticles in the mixed dispersion. The nanoparticles formed may therefore be useful as a delivery system for fortification purposes of acidic beverages.
Subject Food Processing
Keyword(s) Coacervation
κ-Carrageenan
β-Lactoglobulin
Ultrasound
Nanoparticle
Isothermal titration calorimetry
DOI - identifier 10.1016/j.foodchem.2013.02.090
Copyright notice © 2013 Elsevier
ISSN 0308-8146
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