Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution

Hadian, M, Hosseini, S, Farahnaky, A, Mesbahi, G, Yousefi, G and Saboury, A 2016, 'Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution', Food Hydrocolloids, vol. 55, pp. 108-118.


Document type: Journal Article
Collection: Journal Articles

Title Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution
Author(s) Hadian, M
Hosseini, S
Farahnaky, A
Mesbahi, G
Yousefi, G
Saboury, A
Year 2016
Journal name Food Hydrocolloids
Volume number 55
Start page 108
End page 118
Total pages 11
Publisher Elsevier BV
Abstract n this work, the interaction between beta-lactoglobulin (beta-lg) and water-soluble fraction of Persian gum (WPG) was studied under the effects of extrinsic parameters including pH, protein to polysaccharide mixing ratio (MR 8:1-1:4), total biopolymer concentration (TC 0.1-0.6% (w/w)), ion type (Na+ and Ca2+), ionic strength (0-100 mM) and temperature (25, 40 and 55 degrees C). Soluble complexes were formed at a pH above protein's isoelectric point (pI). MR and TC had significant effects on the values of critical pH(phi 1) (formation of insoluble complexes) and pH(opt) (maximum optical density). A decrease in MR (at a constant TC) and in TC (at a constant MR) shifted the values toward more acidic domains; while, the critical pH(c) (formation of soluble complexes) remained constant. The effect of divalent ions (Ca2+) in preventing the complex coacervation was more than that of monovalent ones (Na+). Increasing the ionic strength had significant effect in decreasing the interaction. In this study, the effects of temperature on the thermodynamic parameters were obvious. Biopolymers binding enthalpy as obtained by isothermal titration calorimetry (ITC) was independent from the temperature in the studied range. Analysis of the temperature effect showed that electrostatic interaction, hydrogen bonding and hydrophobic interactions were involved in the complexation process.
Subject Food Processing
Keyword(s) Complex coacervation
Ionic strength
ITC
Persian gum
beta-lactoglobulin
DOI - identifier 10.1016/j.foodhyd.2015.11.006
Copyright notice © 2015 Elsevier Ltd. All rights reserved.
ISSN 0268-005X
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