Complex Coacervation of O-Carboxymethylated Chitosan and Gum Arabic

被引：27

作者：

Huang, Guo-Qing ^{[1
]}

Xiao, Jun-Xia ^{[1
]}

Jia, Lin ^{[1
]}

Yang, Jian ^{[2
]}

机构：

[1] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

[2] Shenzhen Polytech, Sch Appl Chem & Biol Technol, Shenzhen, Peoples R China

来源：

INTERNATIONAL JOURNAL OF POLYMERIC MATERIALS AND POLYMERIC BIOMATERIALS | 2015年 / 64卷 / 04期

基金：

美国国家科学基金会;

关键词：

zeta potential; O-carboxymethylated chitosan; gum arabic; electrostatic interaction; Complex coacervation; DELIVERY; MICROENCAPSULATION; RELEASE; SYSTEMS; NANOPARTICLES; PROTEINS; CALCIUM; CHITINS;

D O I：

10.1080/00914037.2014.936591

中图分类号：

TB3 [工程材料学]; R318.08 [生物材料学];

学科分类号：

0805 ; 080501 ; 080502 ;

摘要：

The effects of O-carboxymethylation modification on the coacervation of chitosan with gum arabic (GA) were investigated. O-carboxymethylated chitosan (O-CMC) carried less net positive charge in acidic solutions and its optimum pH and biopolymer ratio for coacervation with GA were lower than those of native chitosan. O-carboxymethylation modification decreased the optimum coacervation temperature from 45 to 25 degrees C and greatly increased the sensitivity to ionic strength. Meanwhile, insoluble O-CMC-GA coacervates were formed in relative lower critical total biopolymer concentration than chitosan-GA coacervates. It was concluded that the O-carboxymethylation modification markedly influenced the electrostatic interaction of chitosan with GA. [GRAPHICS]

引用

页码：198 / 204

页数：7

共 50 条

[31] Encapsulation of structured lipids containing medium- and long chain fatty acids by complex coacervation of gelatin and gum arabic
Yuksel, Alev
Sahin-Yesilcubuk, Nese
JOURNAL OF FOOD PROCESS ENGINEERING, 2018, 41 (08)
[32] Study on antibacterial O-carboxymethylated chitosan/cellulose blend film from LiCl/N, N-dimethylacetamide solution
Li, Z
Zhuang, XP
Liu, XF
Guan, YL
De Yao, K
POLYMER, 2002, 43 (04) : 1541 - 1547
[33] Characterization of O-Carboxymethyl Chitosan - Gum Arabic Coacervates as a Function of Degree of Substitution
Huang, Guo-Qing
Xiao, Jun-Xia
Jia, Lin
Yang, Jian
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2016, 37 (09) : 1368 - 1374
[34] Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects
Vuillemin, Marie E.
Michaux, Florentin
Muniglia, Lionel
Linder, Michel
Jasniewski, Jordane
FOOD HYDROCOLLOIDS, 2019, 96 : 463 - 474
[35] Whey protein and gum arabic encapsulated Omega-3 lipids The effect of material properties on coacervation
Zhang, Wei
Yan, Cuie
May, Jennifer
Barrow, Colin J.
AGRO FOOD INDUSTRY HI-TECH, 2009, 20 (04): : 18 - 21
[36] Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum
Ach, Delphine
Briancon, Stephanie
Dugas, Vincent
Pelletier, Jocelyne
Broze, Guy
Chevalier, Yves
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2015, 481 : 367 - 374
[37] Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein
Munoz-Coyotecatl, Sandra
Dominguez-Uscanga, Astrid
Ortiz-Castro, Randy
Rosas-Saito, Greta H.
de la Vega, Gregorio
Amador-Espejo, Genaro
Luna-Vital, Diego A.
FRONTIERS IN NUTRITION, 2025, 12
[38] Complex coacervation between flaxseed protein isolate and flaxseed gum
Kaushik, Pratibha
Dowling, Kim
Barrow, Colin J.
Adhikari, Benu
FOOD RESEARCH INTERNATIONAL, 2015, 72 : 91 - 97
[39] Rheological study on O-carboxymethylated chitosan/cellulose polyblends from LiC1/N,N-Dimethylacetamide solution
Li, Z
Zhuang, XP
Liu, XF
Guan, YL
Yao, KD
JOURNAL OF APPLIED POLYMER SCIENCE, 2003, 88 (07) : 1719 - 1725
[40] pH-Dependent intestine-targeted delivery potency of the O-carboxymethyl chitosan - gum Arabic coacervates
Xiao, Jun-Xia
Zhu, Cui-Ping
Cheng, Ling-Yun
Yang, Jian
Huang, Guo-Qing
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 117 : 315 - 322

← 1 2 3 4 5 →