Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

Qiaomei Ru, Yuwen Wang, Jooyoung Lee, Yuting Ding, Qingrong Huang

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Abstract

The turbidity and rheological properties of bovine serum albumin (BSA)/pectin coacervates show correlations with sodium chloride concentration (C NaCl) and initial protein/polysaccharide ratio (r). Increasing C NaCl from 0.01 to 0.4 M shifts the critical pH (pH φ1), which designates as the critical pH for BSA/pectin coacervate formation, to lower values, and the storage modulus (G') values of BSA/pectin coacervates tend to be smaller, which can be explained by a salt screening effect in the BSA/pectin coacervates. Moreover, an increase of r from 1:1 to 10:1 favors the formation of BSA/pectin coacervates, as indicated by the increase in pH φ1 and the decrease in pH φ2. The values of G' increase simultaneously. With further increase of r to 20:1, the pH φ1 changes negligibly and G' values become much lower. These results reflect that a balance between the positive charges of BSA and the negative charges of pectin favors the formation of BSA/pectin coacervates with more compact network structures.

Original languageEnglish (US)
Pages (from-to)838-846
Number of pages9
JournalCarbohydrate Polymers
Volume88
Issue number3
DOIs
Publication statusPublished - Apr 15 2012

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All Science Journal Classification (ASJC) codes

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry

Keywords

  • Bovine serum albumin (BSA)
  • Pectin
  • Rheological property
  • Salt effect
  • Turbidity

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