Inhomogeneous salt distribution in whey protein isolate-chitosan coacervates: Preparation, structure, formation mechanism, and diffusion in mucin

被引：0

作者：

Li, Xiaoyin ^{[1
]}

Zou, Yucong ^{[1
]}

Zeng, Qingzhu ^{[1
]}

Su, Dongxiao ^{[1
]}

Yuan, Yang ^{[1
]}

机构：

[1] Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 492卷

关键词：

Inhomogeneous salt distribution; Sodium-containing; Coacervates; Mucin; QCM-D; Diffusion; QUARTZ-CRYSTAL MICROBALANCE; DISSIPATION;

D O I：

10.1016/j.foodchem.2025.145418

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study determined the inhomogeneous salt distribution in whey protein isolate (WPI)-chitosan (CS) coacervates. It explored the relationships between preparation conditions, structure, and formation mechanism in the presence of sodium ions, and also studied the coacervates' diffusion and penetration in mucin. Varying salt concentrations, ratios, and pH levels led to different morphologies and salt partitions in sodium-containing WPI-CS coacervates. SEM and CLSM confirmed that sodium ions were adsorbed on WPI. Electrostatic interaction and hydrogen bonding drove the interaction between sodium-containing WPI-CS coacervates and mucin, with a stronger binding affinity at pH 6.0 as shown by QCM-D. Dynamic diffusion tests showed sodium-containing WPI-CS coacervates immobilized sodium ions, and sodium ions diffused faster in the turbid than in the phase-separated state. This research offers new insights for developing salt-reduced delivery carriers by examining sodium release among inhomogeneous salt distribution in coacervates.

引用

页数：10

共 39 条

[21] Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization [J].

Plati, Fotini ;

Ritzoulis, Christos ;

Pavlidou, Eleni ;

Paraskevopoulou, Adamantini .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2021, 182 :144-153

[22] Does dietary potassium intake associate with hyperkalemia in patients with chronic kidney disease? [J].

Ramos, Christiane, I ;

Gonzalez-Ortiz, Ailema ;

Espinosa-Cuevas, Angeles ;

Avesani, Carla M. ;

Carrero, Juan Jesus ;

Cuppari, Lilian .

NEPHROLOGY DIALYSIS TRANSPLANTATION, 2021, 36 (11) :2049-2057

[23] Impact of Salt Intake on the Pathogenesis and Treatment of Hypertension [J].

Rust, Petra ;

Ekmekcioglu, Cem .

HYPERTENSION: FROM BASIC RESEARCH TO CLINICAL PRACTICE, VOL 2, 2017, 956 :61-84

[24] Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein [J].

Song, Teng ;

Xiong, Zhiyu ;

Shi, Tong ;

Yuan, Li ;

Gao, Ruichang .

FOOD CHEMISTRY, 2022, 366

[25] Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles [J].

Wang, Hao ;

Li, Meng-Fan ;

Lin, Fu ;

Su, Chun-Ru ;

Zeng, Qing-Zhu ;

Su, Dong-Xiao ;

He, Shan ;

Wang, Qin ;

Zhang, Jing-Lin ;

Yuan, Yang .

JOURNAL OF FOOD ENGINEERING, 2021, 291

[26] Fucoxanthin-loaded nanoparticles composed of gliadin and chondroitin sulfate: Synthesis, characterization and stability [J].

Wang, Luhui ;

Wei, Zihao ;

Xue, Changhu ;

Tang, Qingjuan ;

Zhang, Tiantian ;

Chang, Yaoguang ;

Wang, Yuming .

FOOD CHEMISTRY, 2022, 379

[27] Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics [J].

Wang, Tong ;

Wang, Ning ;

Yu, Yingjie ;

Yu, Dianyu ;

Xu, Su ;

Wang, Liqi .

FOOD HYDROCOLLOIDS, 2023, 137

[28] Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating [J].

Wang, Xuejiao ;

Yi, Yongxin ;

Guo, Chaofan ;

Wang, Xingwei ;

Yu, Jingyang ;

Xia, Shuqin .

FOOD HYDROCOLLOIDS, 2023, 134

[29] Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution [J].

Wang, Yang ;

Zhong, Kui ;

Shi, Bolin ;

Wang, Houyin ;

Liu, Longyun ;

Zhang, LuLu ;

Zhao, Lei ;

Gao, Haiyan .

FOOD QUALITY AND PREFERENCE, 2022, 98

[30] Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties [J].

Wang, Yingxin ;

Ghosh, Supratim ;

Nickerson, Michael T. .

FOOD CHEMISTRY, 2019, 298

← 1 2 3 4 →