Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

被引：39

作者：

Ching, Su Hung ^{[1
]}

Bhandari, Bhesh ^{[1
]}

Webb, Richard ^{[2
]}

Bansal, Nidhi ^{[1
]}

机构：

[1] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia

[2] Univ Queensland, Ctr Microscopy & Microanal, Brisbane, Qld 4072, Australia

来源：

FOOD HYDROCOLLOIDS | 2015年 / 43卷

关键词：

Calcium alginate microgel; Protein polysaccharide complexation; Alginate caseinate interaction; IN-WATER EMULSIONS; ADSORBED LAYERS; MICROCAPSULES; PROTEIN; POLYSACCHARIDE; STABILITY; DROPLETS; NANOPARTICLES; CHITOSAN; MILK;

D O I：

10.1016/j.foodhyd.2014.05.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the pH dependent adsorption of sodium caseinate onto the surface of micron-sized calcium alginate microgel particles (20-80 mu m) was evaluated by electrophoretic mobility measurements (zeta-potential), microscopy, protein assay and a protein dye binding method. zeta-potential measurements and protein assay results suggested that protein adsorption occurred due to electrostatic complexation between sodium caseinate and calcium alginate and was pH dependent. Results of protein dye binding method were in agreement with those of protein assay and zeta-potential measurements. Confocal laser scanning and fluorescence microscopy confirmed the presence of protein layer on the surface of alginate microgel particles at pH 3 and 4. Micrographs from transmission electron microscopy revealed a protein coating with a thickness of similar to 206-240 nm on the gel particle surfaces. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：165 / 171

页数：7

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