Interaction Between Soy Protein Isolate (SPI) and Water-Soluble Persian Gum to Form Stable Colloidal Complexes
This study aimed to investigate the electrostatic interaction between soy protein isolate (SPI) and water-soluble part of Persian gum (PG) as function of pH (2–7), protein to polysaccharide mixing ratio (MR 8:1–1:10), and total concentration of biopolymer (TC 0.1, 0.3 and 0.6% W/W). The results show...
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| Veröffentlicht in: | Journal of polymers and the environment 2023, Vol.31 (1), p.81-89 |
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| creator | Ershadi, Arash Eskandari, Mohammad Hadi Yousefi, Gholam Hossein Aminlari, Mahmoud Hadian, Mohammad Esteghlal, Sara Sadeghi, Rohollah Hosseini, Seyed Mohammad Hashem |
| description | This study aimed to investigate the electrostatic interaction between soy protein isolate (SPI) and water-soluble part of Persian gum (PG) as function of pH (2–7), protein to polysaccharide mixing ratio (MR 8:1–1:10), and total concentration of biopolymer (TC 0.1, 0.3 and 0.6% W/W). The results showed that the formation of soluble complexes was initiated near the isoelectric point (pI) of SPI. Decreasing the MR reduced the values of two critical pH (pH
φ
and pH
opt
) with a more considerable effect at TC of 0.1% W/W for pH
opt
. The effect of ionic strength was also studied using two salts (NaCl and CaCl
2
) at different concentrations (0–200 mM). Increasing ionic strength prevented the interaction due to the charge screening effect. Particle size and zeta potential of physically stable complexes ranged from 466 to 701 nm and − 70 to − 82 mV, respectively. The relative viscosity of SPI/WPG mixture was decreased from 2.20 to 1.24 during pH reduction from 6.0 to 3.8 confirming the compaction phenomenon. The stable colloidal systems might have applications in designing delivery systems for utilization in food products and beverages. |
| doi_str_mv | 10.1007/s10924-022-02598-9 |
| format | Article |
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φ
and pH
opt
) with a more considerable effect at TC of 0.1% W/W for pH
opt
. The effect of ionic strength was also studied using two salts (NaCl and CaCl
2
) at different concentrations (0–200 mM). Increasing ionic strength prevented the interaction due to the charge screening effect. Particle size and zeta potential of physically stable complexes ranged from 466 to 701 nm and − 70 to − 82 mV, respectively. The relative viscosity of SPI/WPG mixture was decreased from 2.20 to 1.24 during pH reduction from 6.0 to 3.8 confirming the compaction phenomenon. The stable colloidal systems might have applications in designing delivery systems for utilization in food products and beverages.</description><identifier>ISSN: 1566-2543</identifier><identifier>EISSN: 1572-8919</identifier><identifier>DOI: 10.1007/s10924-022-02598-9</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Beverages ; Biopolymers ; Calcium chloride ; Chemistry ; Chemistry and Materials Science ; Electrostatic properties ; Environmental Chemistry ; Environmental Engineering/Biotechnology ; Industrial Chemistry/Chemical Engineering ; Ionic strength ; Materials Science ; Mixing ratio ; Original Paper ; pH effects ; Polymer Sciences ; Polysaccharides ; Proteins ; Sodium chloride ; Water chemistry ; Zeta potential</subject><ispartof>Journal of polymers and the environment, 2023, Vol.31 (1), p.81-89</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c249t-15814ca2289c1b80f5720d29ce32df2f62fa255f121ddbc74882d57750dbb9083</citedby><cites>FETCH-LOGICAL-c249t-15814ca2289c1b80f5720d29ce32df2f62fa255f121ddbc74882d57750dbb9083</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10924-022-02598-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10924-022-02598-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Ershadi, Arash</creatorcontrib><creatorcontrib>Eskandari, Mohammad Hadi</creatorcontrib><creatorcontrib>Yousefi, Gholam Hossein</creatorcontrib><creatorcontrib>Aminlari, Mahmoud</creatorcontrib><creatorcontrib>Hadian, Mohammad</creatorcontrib><creatorcontrib>Esteghlal, Sara</creatorcontrib><creatorcontrib>Sadeghi, Rohollah</creatorcontrib><creatorcontrib>Hosseini, Seyed Mohammad Hashem</creatorcontrib><title>Interaction Between Soy Protein Isolate (SPI) and Water-Soluble Persian Gum to Form Stable Colloidal Complexes</title><title>Journal of polymers and the environment</title><addtitle>J Polym Environ</addtitle><description>This study aimed to investigate the electrostatic interaction between soy protein isolate (SPI) and water-soluble part of Persian gum (PG) as function of pH (2–7), protein to polysaccharide mixing ratio (MR 8:1–1:10), and total concentration of biopolymer (TC 0.1, 0.3 and 0.6% W/W). The results showed that the formation of soluble complexes was initiated near the isoelectric point (pI) of SPI. Decreasing the MR reduced the values of two critical pH (pH
φ
and pH
opt
) with a more considerable effect at TC of 0.1% W/W for pH
opt
. The effect of ionic strength was also studied using two salts (NaCl and CaCl
2
) at different concentrations (0–200 mM). Increasing ionic strength prevented the interaction due to the charge screening effect. Particle size and zeta potential of physically stable complexes ranged from 466 to 701 nm and − 70 to − 82 mV, respectively. The relative viscosity of SPI/WPG mixture was decreased from 2.20 to 1.24 during pH reduction from 6.0 to 3.8 confirming the compaction phenomenon. The stable colloidal systems might have applications in designing delivery systems for utilization in food products and beverages.</description><subject>Beverages</subject><subject>Biopolymers</subject><subject>Calcium chloride</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Electrostatic properties</subject><subject>Environmental Chemistry</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Ionic strength</subject><subject>Materials Science</subject><subject>Mixing ratio</subject><subject>Original Paper</subject><subject>pH effects</subject><subject>Polymer Sciences</subject><subject>Polysaccharides</subject><subject>Proteins</subject><subject>Sodium chloride</subject><subject>Water chemistry</subject><subject>Zeta potential</subject><issn>1566-2543</issn><issn>1572-8919</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9UMFKxDAQLaLguvoDngJe9FBNpk3bHHVx18KCC1U8hrRJpUubrEmK7t-btYI3D8O8Yd57w7wouiT4lmCc3zmCGaQxBghFWRGzo2hGaA5xwQg7PuAsi4GmyWl05twWY8yCcBbpUntlReM7o9GD8p9KaVSZPdpY41WnUelML7xC19WmvEFCS_QWRhtXph_rXqGNsq4TGq3GAXmDlsYOqPLisFqYvjedFH1Aw65XX8qdRyet6J26-O3z6HX5-LJ4itfPq3Jxv44bSJmPCS1I2giAgjWkLnAbPsESWKMSkC20GbQCKG0JECnrJk-LAiTNc4plXTNcJPPoavLdWfMxKuf51oxWh5Mc8iwhGeQ0CSyYWI01zlnV8p3tBmH3nGB-yJVPufKQK__JlbMgSiaRC2T9ruyf9T-qb3vzekE</recordid><startdate>2023</startdate><enddate>2023</enddate><creator>Ershadi, Arash</creator><creator>Eskandari, Mohammad Hadi</creator><creator>Yousefi, Gholam Hossein</creator><creator>Aminlari, Mahmoud</creator><creator>Hadian, Mohammad</creator><creator>Esteghlal, Sara</creator><creator>Sadeghi, Rohollah</creator><creator>Hosseini, Seyed Mohammad Hashem</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7SR</scope><scope>7XB</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>M2P</scope><scope>PATMY</scope><scope>PCBAR</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope></search><sort><creationdate>2023</creationdate><title>Interaction Between Soy Protein Isolate (SPI) and Water-Soluble Persian Gum to Form Stable Colloidal Complexes</title><author>Ershadi, Arash ; Eskandari, Mohammad Hadi ; Yousefi, Gholam Hossein ; Aminlari, Mahmoud ; Hadian, Mohammad ; Esteghlal, Sara ; Sadeghi, Rohollah ; Hosseini, Seyed Mohammad Hashem</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c249t-15814ca2289c1b80f5720d29ce32df2f62fa255f121ddbc74882d57750dbb9083</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Beverages</topic><topic>Biopolymers</topic><topic>Calcium chloride</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Electrostatic properties</topic><topic>Environmental Chemistry</topic><topic>Environmental Engineering/Biotechnology</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Ionic strength</topic><topic>Materials Science</topic><topic>Mixing ratio</topic><topic>Original Paper</topic><topic>pH effects</topic><topic>Polymer Sciences</topic><topic>Polysaccharides</topic><topic>Proteins</topic><topic>Sodium chloride</topic><topic>Water chemistry</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ershadi, Arash</creatorcontrib><creatorcontrib>Eskandari, Mohammad Hadi</creatorcontrib><creatorcontrib>Yousefi, Gholam Hossein</creatorcontrib><creatorcontrib>Aminlari, Mahmoud</creatorcontrib><creatorcontrib>Hadian, Mohammad</creatorcontrib><creatorcontrib>Esteghlal, Sara</creatorcontrib><creatorcontrib>Sadeghi, Rohollah</creatorcontrib><creatorcontrib>Hosseini, Seyed Mohammad Hashem</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Engineered Materials Abstracts</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>Science Database</collection><collection>Environmental Science Database</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Journal of polymers and the environment</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ershadi, Arash</au><au>Eskandari, Mohammad Hadi</au><au>Yousefi, Gholam Hossein</au><au>Aminlari, Mahmoud</au><au>Hadian, Mohammad</au><au>Esteghlal, Sara</au><au>Sadeghi, Rohollah</au><au>Hosseini, Seyed Mohammad Hashem</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Interaction Between Soy Protein Isolate (SPI) and Water-Soluble Persian Gum to Form Stable Colloidal Complexes</atitle><jtitle>Journal of polymers and the environment</jtitle><stitle>J Polym Environ</stitle><date>2023</date><risdate>2023</risdate><volume>31</volume><issue>1</issue><spage>81</spage><epage>89</epage><pages>81-89</pages><issn>1566-2543</issn><eissn>1572-8919</eissn><abstract>This study aimed to investigate the electrostatic interaction between soy protein isolate (SPI) and water-soluble part of Persian gum (PG) as function of pH (2–7), protein to polysaccharide mixing ratio (MR 8:1–1:10), and total concentration of biopolymer (TC 0.1, 0.3 and 0.6% W/W). The results showed that the formation of soluble complexes was initiated near the isoelectric point (pI) of SPI. Decreasing the MR reduced the values of two critical pH (pH
φ
and pH
opt
) with a more considerable effect at TC of 0.1% W/W for pH
opt
. The effect of ionic strength was also studied using two salts (NaCl and CaCl
2
) at different concentrations (0–200 mM). Increasing ionic strength prevented the interaction due to the charge screening effect. Particle size and zeta potential of physically stable complexes ranged from 466 to 701 nm and − 70 to − 82 mV, respectively. The relative viscosity of SPI/WPG mixture was decreased from 2.20 to 1.24 during pH reduction from 6.0 to 3.8 confirming the compaction phenomenon. The stable colloidal systems might have applications in designing delivery systems for utilization in food products and beverages.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s10924-022-02598-9</doi><tpages>9</tpages></addata></record> |
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| subjects | Beverages Biopolymers Calcium chloride Chemistry Chemistry and Materials Science Electrostatic properties Environmental Chemistry Environmental Engineering/Biotechnology Industrial Chemistry/Chemical Engineering Ionic strength Materials Science Mixing ratio Original Paper pH effects Polymer Sciences Polysaccharides Proteins Sodium chloride Water chemistry Zeta potential |
| title | Interaction Between Soy Protein Isolate (SPI) and Water-Soluble Persian Gum to Form Stable Colloidal Complexes |
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