Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution

Mohammad Hadian, Seyed Mohammad Hashem Hossieni, Asgar Farahnaky, Gholamreza Mesbahi, Gholam Hossien Yousefi, Ali Akbar Saboury

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)

Abstract

In this work, the interaction between β-lactoglobulin (β-lg) and water-soluble fraction of Persian gum (WPG) was studied under the effects of extrinsic parameters including pH, protein to polysaccharide mixing ratio (MR 8:1-1:4), total biopolymer concentration (TC 0.1-0.6% (w/w)), ion type (Na+ and Ca2+), ionic strength (0-100 mM) and temperature (25, 40 and 55 °C). Soluble complexes were formed at a pH above protein's isoelectric point (pI). MR and TC had significant effects on the values of critical pHϕ1 (formation of insoluble complexes) and pHopt (maximum optical density). A decrease in MR (at a constant TC) and in TC (at a constant MR) shifted the values toward more acidic domains; while, the critical pHc (formation of soluble complexes) remained constant. The effect of divalent ions (Ca2+) in preventing the complex coacervation was more than that of monovalent ones (Na+). Increasing the ionic strength had significant effect in decreasing the interaction. In this study, the effects of temperature on the thermodynamic parameters were obvious. Biopolymers binding enthalpy as obtained by isothermal titration calorimetry (ITC) was independent from the temperature in the studied range. Analysis of the temperature effect showed that electrostatic interaction, hydrogen bonding and hydrophobic interactions were involved in the complexation process.
Original languageEnglish
Pages (from-to)108-118
Number of pages11
JournalFood Hydrocolloids
Volume55
DOIs
Publication statusPublished - Apr 2016

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