Article
Biochemistry & Molecular Biology
Fotini Plati, Christos Ritzoulis, Eleni Pavlidou, Adamantini Paraskevopoulou
Summary: This study investigated the intermolecular interactions and structure formation between hemp protein isolate (HPI) and gum Arabic (GA), revealing their complexation mechanisms under different pH and protein to polysaccharide ratios. The results showed that critical phase transition pH shifted to higher values with the increase in ratio (R), until reaching a plateau at ratio 10:1, where complexes were formed even in regions where both biopolymers were negatively charged. Maximum coacervation occurred at ratio R = 2:1 and pHopt = 3.5, with a yield of 92%, confirming the molecular interactions between HPI and GA primarily through electrostatic interactions with secondary stabilization of hydrogen bonds. These findings could be valuable for the development of HPI-GA coacervates as a potential bioactive encapsulation means.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Fawze Alnadari, Sam Al-Dalali, Fei Pan, Mohamed Abdin, Evans Boateng Frimpong, Zhuqing Dai, Aisha AL-Dherasi, Xiaoxiong Zeng
Summary: A novel pH and ammonia-sensitive intelligent film was developed using carboxymethyl cellulose (CMC) as a substrate, gum Arabic (GA) as an enhancer, and anthocyanins from Cinnamomum camphora fruit peel waste (ANC.P) as an indicator, antioxidant, and antimicrobial agent. The addition of ANC.P to the film significantly improved its mechanical and physical properties, color, opacity, morphology, melting behavior, and bioactivities, without affecting the film thickness. Molecular simulation analysis suggested that ANC.P, CMC, and GA were enhanced through hydrogen bonds and van der Waals forces. The smart packaging film successfully monitored the freshness of soybean oil and retard its oxidation, as well as sensitively indicated the deterioration of beef.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Lili Yao, Tao Man, Xiong Xiong, Yicheng Wang, Xinxin Duan, Xiaohui Xiong
Summary: This study investigated the effects of cinnamon essential oil Pickering emulsions (CEOEs) using zein/carboxymethyl tamarind gum as stabilizers on the properties of Hydroxypropyl methyl cellulose (HPMC) films and their influence on cherry tomato shelf life. Results showed that the droplet size decreased with increasing degree of substitution, improving droplet distribution and film properties. Addition of CEOEs increased tensile strength and decreased water vapor permeability. The films also exhibited good UV barrier properties and improved antibacterial and antioxidant activities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Qun Liu, Bo Li, Yan Li, Xiaodeng Yang, Congde Qiao, Wei Hu, Mingxia Liu
Summary: pH-sensitive and amphiphilic chitosan derivatives were synthesized and studied for their rheological properties, showing that high degree of substitution and pH near the isoelectric points corresponded to low viscosity and viscoelasticity. Strong networks formed at high concentrations, and the role of Ca2+ varied depending on concentration levels. Molecular dynamics simulations were also used to examine intermolecular hydrogen bonds.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Cen Zhang, Peng Wang, Jiawen Li, Hui Zhang, Jochen Weiss
Summary: Core-shell nanofibers were electrospun from bilayer gelatin/gum arabic corn oil-in-water emulsions crosslinked by genipin, resulting in improved surface hydrophobic and mechanical properties. The crosslinking increased the stability of the emulsions, facilitating bioactive encapsulation and controlled release of active substances.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yang Tang, Chengcheng Gao, Yan Zhang, Xiaozhi Tang
Summary: The aim of this study was to investigate the effects of the mixing order of chitosan, gum Arabic and cinnamaldehyde as well as the concentration of cinnamaldehyde on the structure and functionality of complex particles. The results indicated that non-covalent and Schiff base reactions occurred between cinnamaldehyde, chitosan and gum Arabic. The mixing order and concentration of cinnamaldehyde played a significant role in the structural compactness, morphological regularity, contact angle, interfacial tension, particle size, Zeta potential, and wettability of the complex particles.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Youngbin Jang, Eunmi Koh
Summary: Encapsulation using combinations of maltodextrin with anionic polysaccharides was effective in protecting anthocyanins extracted from aronia fruit, with MD + CMC and MD + XG proving to be suitable coating agents.
Article
Chemistry, Multidisciplinary
Reza Darvishi, Hajar Moghadas, Ali Moshkriz
Summary: The study investigated the synthesis possibility of oxidized gum arabic cross-linked pectin/O-carboxymethyl chitosan hydrogels as a pH-sensitive adsorbent vehicle and statistically optimized the fabrication conditions. The results showed that the hydrogel exhibited the best swelling and adsorption efficiency under acidic conditions, highlighting the pH-sensitive behavior of the prepared hydrogel.
KOREAN JOURNAL OF CHEMICAL ENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Ismael Lobato-Guarnido, German Luzon, Francisco Rios, Mercedes Fernandez-Serrano
Summary: In this study, microcapsules composed of chitosan and Arabic gum nanoparticles were successfully synthesized to encapsulate oregano essential oil. The properties of the formed complexes were measured and optimized to achieve the most favorable conditions for oil encapsulation. The resulting capsules showed good performance and high biodegradability. This study provides fundamental insights into CS-GA nanoparticles and presents practical results for future applications in environmentally friendly detergent formulations.
Article
Chemistry, Applied
Jiawei Lin, Zhiming Wang, Hecheng Meng, Xiaoming Guo
Summary: This study improved the emulsification properties of gum arabic by crosslinking it with genipin, resulting in enhanced emulsifying stability and decreased dosage of emulsifier. The genipin-crosslinked gum arabic showed larger molecular weight and more compact conformation, leading to more stable emulsions even after sterilization or prolonged storage at elevated temperatures.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Zhenyu Li, Ling Zhang, Chunling Mao, Zhiming Song, Xinxin Li, Chun Liu
Summary: This study evaluated composite gels prepared with konjac glucomannan (KGM) and gum arabic (GA) using various analytical methods, revealing gel stratification at certain concentrations, changes in microstructure with GA concentration, and increases in water solubility and water absorption with higher GA concentrations. Rheological analysis showed the gels to be non-Newtonian pseudoplastic fluids with different deformation characteristics.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Sarinthip Thanakkasaranee, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Pensak Jantrawut, Warintorn Ruksiriwanich, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang, Thi Minh Phuong Ngo, Parichat Thipchai, Wirongrong Tongdeesoontorn, Pornchai Rachtanapun
Summary: This study found that using chitosan powder with smaller particle sizes can significantly improve the water solubility of the CMCh powders and films. Additionally, as the particle size of chitosan decreased, the mechanical properties of the CMCh films also increased.
Article
Biochemistry & Molecular Biology
Zhi Zhao, Jinyu Han, Shangen Xu, Zheng Jin, Tan Hui Yin, Kai Zhao
Summary: This report presents the encapsulation of amoxicillin in N-2-Hydroxypropyl trimethyl ammonium chloride chitosan and N,O-carboxymethyl chitosan nanoparticles for biomedical applications. The synthesized nanoparticles demonstrated sustained drug release, good cytocompatibility and broad-spectrum antimicrobial activity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Pengbo Wang, Xingshuang Lv, Bingqian Zhang, Tengbin Wang, Chenbo Wang, Jiaxi Sun, Kun Zhang, Ya'nan Wu, Jian Zhao, Yongqin Zhang
Summary: With the assistance of 13C NMR and 1H-13C HSQC, a novel 1H NMR assay has been developed for determining substitution sites and degrees in hydroxypropyl chitosan (HPCS). By optimizing sample preparation and measurement method, the method allows for accurate discrimination and determination of NH2-substitution, OH-substitution, and degree of acetylation. The analysis is extendable to other amino-containing saccharides, making it a widely applicable method in structural analysis.
CARBOHYDRATE POLYMERS
(2021)
Article
Biotechnology & Applied Microbiology
Li Xu, Zhanying Ren, Guolin Li, Danni Xu, Jiaqian Miao, Jingxuan Ju, Xuan Mo, Xianghui Wang, Hongping Deng, Min Xu
Summary: A liver-targeting gadolinium-based MRI contrast agent was developed using galactose functionalized o-carboxymethyl chitosan, which exhibited higher hepatocyte uptake, excellent biocompatibility, and better T1-weighted signal enhancement in the liver. The agent showed good safety in vivo at a specific dose.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Lu-Hui Wang, Guo-Qing Huang, Tong-Cheng Xu, Jun-Xia Xiao
FOOD HYDROCOLLOIDS
(2019)
Article
Biochemistry & Molecular Biology
Jun-Xia Xiao, Lu-Hui Wang, Tong-Cheng Xu, Guo-Qing Huang
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Chemistry, Applied
Xin Sun, Jun-Xia Xiao, Guo-Qing Huang
FOOD HYDROCOLLOIDS
(2019)
Article
Biochemistry & Molecular Biology
Zhen-Zhen Xu, Guo-Qing Huang, Tong-Cheng Xu, Li-Na Liu, Jun-Xia Xiao
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Biochemistry & Molecular Biology
Guo-Qing Huang, Hai-Ou Wang, Feng-Wu Wang, Yan-Li Du, Jun-Xia Xiao
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Chemistry, Physical
Cui-Ping Zhu, Hui-Hui Zhang, Guo-Qing Huang, Jun-Xia Xiao
Summary: The research found that the WPI-LMP coacervates prepared under specific pH conditions can serve as a food-grade high internal phase Pickering emulsion stabilizer with good stability and emulsification ability. Factors such as stabilizer concentration, ionic strength, and pH value all have an impact on the formation of HIPEs.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Biomaterials
Guo-Qing Huang, Zhi-Kai Zhang, Ling-Yun Cheng, Jun-Xia Xiao
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2019)
Article
Chemistry, Physical
Zhi-Kai Zhang, Jun-Xia Xiao, Guo-Qing Huang
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2020)
Article
Chemistry, Physical
Hui-Hui Zhang, Guo-Qing Huang, Xin Geng, Jing Teng, Jun-Xia Xiao
Summary: The interaction between ovalbumin (OVA) and high methoxyl pectin (PEC) was found to result in coacervation at different pH levels, with hydrophobic interaction playing an important role in their complexation. The solubility of resultant coacervates depended on their mass ratio, and the association between OVA and PEC induced structural changes in OVA.
COLLOID AND POLYMER SCIENCE
(2021)
Article
Chemistry, Physical
Ya-Qian Cao, Guo-Qing Huang, Xiao-Dan Li, Li-Ping Guo, Jun-Xia Xiao
Summary: The study demonstrates that CMKGM can coacervate with OVA to form complexes within a certain pH range, with higher OVA to CMKGM mass ratios leading to insoluble coacervates and lower ratios forming soluble complexes. In addition, NaCl can suppress the interaction between the two and resuspend their coacervates.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Hui-Juan Ge, Zhi-Kai Zhang, Jun-Xia Xiao, Hai-Gang Tan, Guo-Qing Huang
Summary: CGM is a potential new source of LPP, and its ultrafiltered and decolored hydrolysate could be used to develop new antihypertensive functional foods.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Yang Yu, Shi-Yu Li, Tong-Cheng Xu, Guo-Qing Huang, Jun-Xia Xiao
Summary: The interaction between zein and propylene glycol alginate (PGA) in aqueous ethanol was studied for fabricating zein-based nanoparticles. Electrostatic attraction was observed between the two polyelectrolytes in aqueous ethanol. The interaction was not affected by temperature but weakened at high biopolymer concentrations. The optimum conditions for zein/PGA nanoparticle formation were determined to be pH 5.0, zein to PGA mass ratio 2:1, total solid concentration 0.2% (w/v), and ethanol concentration 70% (v/v) in the absence of salts. The self-assembly in 70% ethanol was found to be a feasible method for fabricating zein/PGA nanoparticles with homogeneous structure and enhanced stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yan-Wei Liu, Qing-Hao Li, Guo-Qing Huang, Jun-Xia Xiao
Summary: The complexation between Aspergillus oryzae lipase (AOL) and chitosan (CS) was investigated, and the strongest interaction occurred at pH 5.5. Both electrostatic attraction and hydrophobic interaction played a dominant role. Compared to free AOL, the interaction with CS changed its tertiary structure and retained higher lipase activity at pH 3.0-9.0 and temperatures 35-75 degrees C.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Qing-Hao Li, Shi-Yu Li, Wei-Kang Yu, Jun-Xia Xiao, Guo-Qing Huang
Summary: This study compares the 3D printing performance of high internal phase Pickering emulsions (HIPEs) stabilized by different protein-polysaccharide complexes, including gelatin-gum Arabic, whey protein-gum Arabic, ovalbumin-gum Arabic, and ovalbumin-pectin. It was found that the HIPE stabilized by ovalbumin-pectin exhibited the highest viscoelasticity and hardness, and could print complex flowerpot geometries. Optimization showed that phase separation at pH 3.5 and 50 degrees C improved the wettability of the complex. The internal phase fraction and complex concentration greatly influenced the strength and self-supporting ability of the HIPE, with a soybean oil fraction of 77% and complex concentration of 1.0% resulting in the highest viscosity recovery of 96% in thixotropy tests. The optimized HIPE could print complex flowerpot and hollow cylinder geometries, making it a potential 3D printing ink for the food industry.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Lu-Hui Wang, Jun-Xia Xiao, Xiao-Dan Li, Guo-Qing Huang
Summary: Curcumin was entrapped in multilayered emulsions for improved stability and bioavailability. The emulsions showed stable release patterns with CMKGM coating leading to increased curcumin absorption in the gastrointestinal tract. In vivo studies demonstrated a 4-fold increase in bioavailability compared to free curcumin.
