Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation

Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Faezeh Ardestani [verfasserIn] Ali Haghighi Asl [verfasserIn] Ali Rafe [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity

Übergeordnetes Werk:	In: Chemical and Biological Technologies in Agriculture - SpringerOpen, 2015, 9(2022), 1, Seite 15
Übergeordnetes Werk:	volume:9 ; year:2022 ; number:1 ; pages:15

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1186/s40538-022-00355-7

Katalog-ID:	DOAJ028612086

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ028612086
003	DE-627
005	20230307130043.0
007	cr uuu---uuuuu
008	230226s2022 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1186/s40538-022-00355-7 \|2 doi
035			\|a (DE-627)DOAJ028612086
035			\|a (DE-599)DOAJ483c6e4944d148a89dac5142e719aacb
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
100	0		\|a Faezeh Ardestani \|e verfasserin \|4 aut
245	1	0	\|a Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation
264		1	\|c 2022
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract
650		4	\|a High methoxyl pectin
650		4	\|a Caseinate
650		4	\|a Complex coacervation
650		4	\|a Electrostatic interactions
650		4	\|a Turbidity
653		0	\|a Agriculture
653		0	\|a S
700	0		\|a Ali Haghighi Asl \|e verfasserin \|4 aut
700	0		\|a Ali Rafe \|e verfasserin \|4 aut
773	0	8	\|i In \|t Chemical and Biological Technologies in Agriculture \|d SpringerOpen, 2015 \|g 9(2022), 1, Seite 15 \|w (DE-627)78156820X \|w (DE-600)2762782-2 \|x 21965641 \|7 nnns
773	1	8	\|g volume:9 \|g year:2022 \|g number:1 \|g pages:15
856	4	0	\|u https://doi.org/10.1186/s40538-022-00355-7 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/483c6e4944d148a89dac5142e719aacb \|z kostenfrei
856	4	0	\|u https://doi.org/10.1186/s40538-022-00355-7 \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2196-5641 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 9 \|j 2022 \|e 1 \|h 15

Indexfelder

author_variant	f a fa a h a aha a r ar
matchkey_str	article:21965641:2022----::hssprtoadomtoosducsiaeetnopecaevtsfe
hierarchy_sort_str	2022
publishDate	2022
allfields	10.1186/s40538-022-00355-7 doi (DE-627)DOAJ028612086 (DE-599)DOAJ483c6e4944d148a89dac5142e719aacb DE-627 ger DE-627 rakwb eng Faezeh Ardestani verfasserin aut Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity Agriculture S Ali Haghighi Asl verfasserin aut Ali Rafe verfasserin aut In Chemical and Biological Technologies in Agriculture SpringerOpen, 2015 9(2022), 1, Seite 15 (DE-627)78156820X (DE-600)2762782-2 21965641 nnns volume:9 year:2022 number:1 pages:15 https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/article/483c6e4944d148a89dac5142e719aacb kostenfrei https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/toc/2196-5641 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 15
spelling	10.1186/s40538-022-00355-7 doi (DE-627)DOAJ028612086 (DE-599)DOAJ483c6e4944d148a89dac5142e719aacb DE-627 ger DE-627 rakwb eng Faezeh Ardestani verfasserin aut Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity Agriculture S Ali Haghighi Asl verfasserin aut Ali Rafe verfasserin aut In Chemical and Biological Technologies in Agriculture SpringerOpen, 2015 9(2022), 1, Seite 15 (DE-627)78156820X (DE-600)2762782-2 21965641 nnns volume:9 year:2022 number:1 pages:15 https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/article/483c6e4944d148a89dac5142e719aacb kostenfrei https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/toc/2196-5641 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 15
allfields_unstemmed	10.1186/s40538-022-00355-7 doi (DE-627)DOAJ028612086 (DE-599)DOAJ483c6e4944d148a89dac5142e719aacb DE-627 ger DE-627 rakwb eng Faezeh Ardestani verfasserin aut Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity Agriculture S Ali Haghighi Asl verfasserin aut Ali Rafe verfasserin aut In Chemical and Biological Technologies in Agriculture SpringerOpen, 2015 9(2022), 1, Seite 15 (DE-627)78156820X (DE-600)2762782-2 21965641 nnns volume:9 year:2022 number:1 pages:15 https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/article/483c6e4944d148a89dac5142e719aacb kostenfrei https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/toc/2196-5641 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 15
allfieldsGer	10.1186/s40538-022-00355-7 doi (DE-627)DOAJ028612086 (DE-599)DOAJ483c6e4944d148a89dac5142e719aacb DE-627 ger DE-627 rakwb eng Faezeh Ardestani verfasserin aut Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity Agriculture S Ali Haghighi Asl verfasserin aut Ali Rafe verfasserin aut In Chemical and Biological Technologies in Agriculture SpringerOpen, 2015 9(2022), 1, Seite 15 (DE-627)78156820X (DE-600)2762782-2 21965641 nnns volume:9 year:2022 number:1 pages:15 https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/article/483c6e4944d148a89dac5142e719aacb kostenfrei https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/toc/2196-5641 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 15
allfieldsSound	10.1186/s40538-022-00355-7 doi (DE-627)DOAJ028612086 (DE-599)DOAJ483c6e4944d148a89dac5142e719aacb DE-627 ger DE-627 rakwb eng Faezeh Ardestani verfasserin aut Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity Agriculture S Ali Haghighi Asl verfasserin aut Ali Rafe verfasserin aut In Chemical and Biological Technologies in Agriculture SpringerOpen, 2015 9(2022), 1, Seite 15 (DE-627)78156820X (DE-600)2762782-2 21965641 nnns volume:9 year:2022 number:1 pages:15 https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/article/483c6e4944d148a89dac5142e719aacb kostenfrei https://doi.org/10.1186/s40538-022-00355-7 kostenfrei https://doaj.org/toc/2196-5641 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 15
language	English
source	In Chemical and Biological Technologies in Agriculture 9(2022), 1, Seite 15 volume:9 year:2022 number:1 pages:15
sourceStr	In Chemical and Biological Technologies in Agriculture 9(2022), 1, Seite 15 volume:9 year:2022 number:1 pages:15
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity Agriculture S
isfreeaccess_bool	true
container_title	Chemical and Biological Technologies in Agriculture
authorswithroles_txt_mv	Faezeh Ardestani @@aut@@ Ali Haghighi Asl @@aut@@ Ali Rafe @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	78156820X
id	DOAJ028612086
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ028612086</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230307130043.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1186/s40538-022-00355-7</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ028612086</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ483c6e4944d148a89dac5142e719aacb</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Faezeh Ardestani</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">High methoxyl pectin</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Caseinate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Complex coacervation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Electrostatic interactions</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Turbidity</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Agriculture</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">S</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ali Haghighi Asl</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ali Rafe</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Chemical and Biological Technologies in Agriculture</subfield><subfield code="d">SpringerOpen, 2015</subfield><subfield code="g">9(2022), 1, Seite 15</subfield><subfield code="w">(DE-627)78156820X</subfield><subfield code="w">(DE-600)2762782-2</subfield><subfield code="x">21965641</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:9</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:15</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1186/s40538-022-00355-7</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/483c6e4944d148a89dac5142e719aacb</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1186/s40538-022-00355-7</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2196-5641</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">9</subfield><subfield code="j">2022</subfield><subfield code="e">1</subfield><subfield code="h">15</subfield></datafield></record></collection>
author	Faezeh Ardestani
spellingShingle	Faezeh Ardestani misc High methoxyl pectin misc Caseinate misc Complex coacervation misc Electrostatic interactions misc Turbidity misc Agriculture misc S Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation
authorStr	Faezeh Ardestani
ppnlink_with_tag_str_mv	@@773@@(DE-627)78156820X
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut
collection	DOAJ
remote_str	true
illustrated	Not Illustrated
issn	21965641
topic_title	Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation High methoxyl pectin Caseinate Complex coacervation Electrostatic interactions Turbidity
topic	misc High methoxyl pectin misc Caseinate misc Complex coacervation misc Electrostatic interactions misc Turbidity misc Agriculture misc S
topic_unstemmed	misc High methoxyl pectin misc Caseinate misc Complex coacervation misc Electrostatic interactions misc Turbidity misc Agriculture misc S
topic_browse	misc High methoxyl pectin misc Caseinate misc Complex coacervation misc Electrostatic interactions misc Turbidity misc Agriculture misc S
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Chemical and Biological Technologies in Agriculture
hierarchy_parent_id	78156820X
hierarchy_top_title	Chemical and Biological Technologies in Agriculture
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)78156820X (DE-600)2762782-2
title	Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation
ctrlnum	(DE-627)DOAJ028612086 (DE-599)DOAJ483c6e4944d148a89dac5142e719aacb
title_full	Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation
author_sort	Faezeh Ardestani
journal	Chemical and Biological Technologies in Agriculture
journalStr	Chemical and Biological Technologies in Agriculture
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2022
contenttype_str_mv	txt
container_start_page	15
author_browse	Faezeh Ardestani Ali Haghighi Asl Ali Rafe
container_volume	9
format_se	Elektronische Aufsätze
author-letter	Faezeh Ardestani
doi_str_mv	10.1186/s40538-022-00355-7
author2-role	verfasserin
title_sort	phase separation and formation of sodium caseinate/pectin complex coacervates: effects of ph on the complexation
title_auth	Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation
abstract	Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract
abstractGer	Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract
abstract_unstemmed	Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	1
title_short	Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation
url	https://doi.org/10.1186/s40538-022-00355-7 https://doaj.org/article/483c6e4944d148a89dac5142e719aacb https://doaj.org/toc/2196-5641
remote_bool	true
author2	Ali Haghighi Asl Ali Rafe
author2Str	Ali Haghighi Asl Ali Rafe
ppnlink	78156820X
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.1186/s40538-022-00355-7
up_date	2024-07-03T18:31:05.578Z
_version_	1803583714054111232
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ028612086</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230307130043.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1186/s40538-022-00355-7</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ028612086</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ483c6e4944d148a89dac5142e719aacb</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Faezeh Ardestani</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values. Results The highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v. Conclusion Phase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers. Graphical Abstract</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">High methoxyl pectin</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Caseinate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Complex coacervation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Electrostatic interactions</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Turbidity</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Agriculture</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">S</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ali Haghighi Asl</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ali Rafe</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Chemical and Biological Technologies in Agriculture</subfield><subfield code="d">SpringerOpen, 2015</subfield><subfield code="g">9(2022), 1, Seite 15</subfield><subfield code="w">(DE-627)78156820X</subfield><subfield code="w">(DE-600)2762782-2</subfield><subfield code="x">21965641</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:9</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:15</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1186/s40538-022-00355-7</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/483c6e4944d148a89dac5142e719aacb</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1186/s40538-022-00355-7</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2196-5641</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">9</subfield><subfield code="j">2022</subfield><subfield code="e">1</subfield><subfield code="h">15</subfield></datafield></record></collection>
score	7.400962

Nicht das Richtige dabei?

Schreiben Sie uns!

Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?