Fabrication and morphological characterization of Biopolymer particles formed by electrostatic complexation of heat treated Lactoferrin and Anionic Polysaccharides

Peinado Pardo, Irene, Lesmes, Uri, Andrés, Ana and McClements, David (2010) Fabrication and morphological characterization of Biopolymer particles formed by electrostatic complexation of heat treated Lactoferrin and Anionic Polysaccharides. Langmuir, 26 (12). pp. 9827-9834. ISSN 0743-7463

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Official URL: http://dx.doi.org/10.1021/la1001013

Abstract

Biopolymer particles fabricated from proteins and/or polysaccharides can be used to encapsulate functional components or to modify various functional properties of materials. In this study, sub-micrometer biopolymer particles were fabricated by electrostatic complexation of heat-denatured protein (lactoferrin, LF) particles with anionic polysaccharides (alginate, carrageenan, or pectin). The aim of the study was to exploit macromolecular electrostatic interactions to form sub-micrometer sized particles and study their stability and morphological characteristics. Initially, protein particles were formed by heat treatment (91 °C, 20 min) of a lactoferrin solution (0.2% LF, pH 7), which led to a suspension of protein particles with mean diameter of 200−400 nm and isoelectric point of pI ≈ 8.5. Biopolymer particles were then formed by mixing the protein particles with anionic polysaccharides at pH 8 and then lowering the pH to promote electrostatic deposition of polysaccharides onto the protein particle surfaces. The influence of pH (2−11) and ionic strength (0−200 mM NaCl) on the properties and stability of the complexes was studied using turbidity, dynamic light scattering, and electrophoresis measurements. Relatively stable particles could be formed from pH 5 to 8, but appreciable aggregation occurred at lower pH which was attributed to charge neutralization and bridging effects. LF−pectin complexes were relatively stable to salt addition, but LF−carrageenan and LF−alginate complexes exhibited aggregation at higher salt concentrations. These results have important implications for the application of lactoferrin−polysaccharide complexes as functional components in commercial products, such as pharmaceuticals, personal care products, and foods.

Item Type: Article
Subjects: B400 Nutrition
D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Irene Peinado-Pardo
Date Deposited: 21 Dec 2012 13:24
Last Modified: 24 Oct 2017 11:26
URI: http://nrl.northumbria.ac.uk/id/eprint/10863

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