Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulin

Hadian, M, Hosseini, S, Farahnaky, A and Mesbahi, G 2017, 'Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulin', International Journal of Biological Macromolecules, vol. 102, pp. 1297-1303.


Document type: Journal Article
Collection: Journal Articles

Title Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulin
Author(s) Hadian, M
Hosseini, S
Farahnaky, A
Mesbahi, G
Year 2017
Journal name International Journal of Biological Macromolecules
Volume number 102
Start page 1297
End page 1303
Total pages 7
Publisher Elsevier BV
Abstract Electrostatic interaction between beta-lactoglobulin (beta-Lg) and water-soluble fraction of Farsi gum (WSFPG) was studied under the influence of pH, beta-Lg:WSFPG mixing ratio (MR) and total concentration (TC) through performing various experiments such as turbidity, particle size and zeta potential measurements. Changes in the relative viscosity during in-situ acidification were studied at various ionic strengths. Lower amounts of absorbance and sedimentation were observed by decreasing the MR. An increase in the TC increased the absorbance of complexed samples. The smallest particle sizes, obtained at a same MR (1:3), were 108 and 188 nm at TCs of 0.1 and 0.3 wt%, respectively. The decreased relative viscosity upon acidification was a proof for the wrapping phenomenon in the biopolymer mixture. A further decrease in the relative viscosity was observed at higher ionic strength. The results of this study may facilitate the rational design of functional nanoparticles in associative mixtures of P-Lg and WSFPG.
Subject Food Processing
Keyword(s) Beta-lactoglobulin
Complex coacervation
Farsi gum
Nanocomplex
Viscosity
DOI - identifier 10.1016/j.ijbiomac.2017.05.022
Copyright notice © 2017 Elsevier B.V. All rights reserved.
ISSN 0141-8130
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