Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan.
Catanionic micelles
Foam
Isothermal titration calorimetry
Small angle X ray scattering
Surfactant bilayers
Teubner-strey structure factor model
Turbidity
Zetapotential
Journal
Current research in food science
ISSN: 2665-9271
Titre abrégé: Curr Res Food Sci
Pays: Netherlands
ID NLM: 101771059
Informations de publication
Date de publication:
2021
2021
Historique:
received:
19
12
2020
revised:
23
01
2021
accepted:
29
01
2021
entrez:
5
3
2021
pubmed:
6
3
2021
medline:
6
3
2021
Statut:
epublish
Résumé
In this study, the complex coacervation mechanism of Lauric arginate ester (LAE) with λ-carrageenan was studied using turbidimetry, light scattering and electrophoresis. The complexes formed were found to have a bilayer-like structure using small angle X-ray scattering (SAXS) and cryo-TEM (transmission electron microscopy). It was observed that mixing LAE with Sodium dodecyl sulfate (SDS) could significantly reduce the interactions between mixed micelles and λ-carrageenan. The interactions between LAE/SDS and λ-carrageenan were found to be predominantly entropy driven. Mixed micelles of LAE/Tween 20 and LAE/SDS showed significantly less interactions with carrageenan compared to pure LAE micelles. Interfacial properties of complexes were measured using surface tension measurements. It was observed that pure LAE showed good foaming behavior and when mixed with increasing amounts of carrageenan the foaming capacity decreased. Reduction in foam volume was due to reduced availability of free LAE molecules for foam stabilization and due to hydrophilic nature of complexes.
Identifiants
pubmed: 33665619
doi: 10.1016/j.crfs.2021.01.003
pii: S2665-9271(21)00004-6
pmc: PMC7902899
doi:
Types de publication
Journal Article
Langues
eng
Pagination
53-62Informations de copyright
© 2021 The Author(s).
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financialinterestsor personal relationships that could have appeared to influence the work reported in this paper.
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