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dc.contributor.authorXu, Weili
dc.contributor.authorTang, Yinzhao
dc.contributor.authorYang, Yang
dc.contributor.authorWang, Guijie
dc.contributor.authorZhou, Shaobo
dc.date.accessioned2020-11-10T11:10:17Z
dc.date.available2021-10-22T00:00:00Z
dc.date.available2020-11-10T11:10:17Z
dc.date.issued2020-10-22
dc.identifier.citationXu W, Tang Y, Yang Y, Wang G, Zhou S (2020) 'Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses', International Journal of Biological Macromolecules, 165, pp.2823-2833.en_US
dc.identifier.issn0141-8130
dc.identifier.doi10.1016/j.ijbiomac.2020.10.130
dc.identifier.urihttp://hdl.handle.net/10547/624613
dc.description.abstractThis study aimed to investigate the stability of a complex formed with whey protein isolate (WPI) and chitosan under environmental stress. The optical density, particle size, zeta potential, chemical characteristics, electrostatic interactions, and surface morphology were evaluated for the stable complexes; the optimum conditions for the generation of the stable complex were 0.2% (wt/wt) whey protein with 0.05% (wt/wt) chitosan at pH 5.7. Under these conditions, the complex particle size was 217.8 ± 11.3 nm and the zeta potential was 16.7 ± 0.92 mV. The complex was formed through electrostatic interactions between the amine groups of chitosan (-NH3+) and carboxyl groups of whey protein (-COO−), and contained a porous network interspaced by heterogeneously sized vacuoles. The complex displayed stable physiochemical characteristics under environmental stresses including NaCl (0–75 mM) or sugar (0–5%) at ambient temperature and upon heating for 15 min at 25–65 °C, up to 65 °C for 30 min. Moreover, the complex could be stably stored for 30 d at 4 °C and for 20 d at 25 °C. The present results provide theoretical insights into the industrial production of chitosan-protein complexes and for microencapsulation of sensitive food or medicinal ingredients to increase their intestinal absorption.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.urlhttps://www.sciencedirect.com/science/article/pii/S0141813020347620en_US
dc.rightsGreen - can archive pre-print and post-print or publisher's version/PDF
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectchitosanen_US
dc.subjectwhey protein isolateen_US
dc.subjectSubject Categories::C700 Molecular Biology, Biophysics and Biochemistryen_US
dc.titleEstablishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stressesen_US
dc.typeArticleen_US
dc.contributor.departmentHarbin Institute of Technologyen_US
dc.contributor.departmentUniversity of Bedfordshireen_US
dc.identifier.journalInternational Journal of Biological Macromoleculesen_US
dc.date.updated2020-11-10T11:03:59Z
dc.description.noteIf this is to be REF-eligible, needs a full text file - this cannot be final published pdf but could be version after review but before publisher formatting applied. requested from researcher 10/11/20 file suppled, 12m embargo


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