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
收藏
页码：198 / 204
页数：7
相关论文
共 50 条
  • [41] Preparation and characterization of microcapsules for tuna oil by maillard reaction products of whey protein isolate and Arabic gum via complex coacervation
    Wang, Kun-Long
    Yu, Bo-Kang
    Zhao, Hong-Fu
    Liu, Ye-Xuan
    Wu, Chun-Ying
    Zhang, Ying-Hua
    Mu, Zhi-Shen
    FOOD CHEMISTRY, 2025, 475
  • [42] Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums
    Carpentier, Jeremy
    Conforto, Egle
    Chaigneau, Carine
    Vendeville, Jean-Eudes
    Maugard, Thierry
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022, 77
  • [43] Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity
    Sun, Jishuai
    Cheng, Yishen
    Zhang, Tuo
    Zang, Jiachen
    FOODS, 2022, 11 (21)
  • [44] QUANTIFICATION OF THE COMPOSITION OF GUM ARABIC-CHITOSAN COACERVATES BY HPLC
    Espinosa-Andrews, H.
    Lobato-Calleros, C.
    Loeza-Corte, J. M.
    Beristain, C. I.
    Rodriguez-Huezo, M. E.
    Vernon-Carter, E. J.
    REVISTA MEXICANA DE INGENIERIA QUIMICA, 2008, 7 (03): : 293 - 298
  • [45] Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
    Wan, Xiaoshan
    Zhao, Meihui
    Guo, Mengxue
    Li, Peng
    Shi, Haohao
    Zhang, Xueying
    Liu, Zhongyuan
    Xia, Guanghua
    FOOD CHEMISTRY-X, 2023, 18
  • [46] Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates
    Liu, Yuxuan
    Liang, Qiufang
    Liu, Xueqiong
    Raza, Husnain
    Ma, Haile
    Ren, Xiaofeng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 153
  • [47] Preparation of Fish Oil Microcapsules by Complex Coacervation of Gelatin-Gum Arabic and their Utilization for Fortification of Pomegranate Juice
    Habibi, Asieh
    Keramat, Javad
    Hojjatoleslamy, Mohammad
    Tamjidi, Fardin
    JOURNAL OF FOOD PROCESS ENGINEERING, 2017, 40 (02)
  • [48] Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic
    de Conto, Leilane Costa
    Ferreira Grosso, Carlos Raimundo
    Guaraldo Goncalves, Lireny Aparecida
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 53 (01) : 218 - 224
  • [49] Gum arabic and collagen hydrolysate extracted from hide fleshing wastes as novel wall materials for microencapsulation ofOriganum onitesL. essential oil through complex coacervation
    Ocak, Bugra
    ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, 2020, 27 (34) : 42727 - 42737
  • [50] Cationized gelatin/gum arabic polyelectrolyte complex: Study of electrostatic interactions
    Sarika, P. R.
    Pavithran, Anupama
    James, Nirmala Rachel
    FOOD HYDROCOLLOIDS, 2015, 49 : 176 - 182
12345