Yapeng Fang

Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles

Selenium nanoparticles (SeNPs) were prepared by using gum arabic (GA) as the stabilizer in a facile synthetic approach. The size, morphology, stability and antioxidant activity in vitro of the gum arabic-selenium nanocomposites (GA-SeNPs) were characterized by transmission electron microscopy (TEM), dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), atomic force microscopy (AFM) and ultraviolet-visible spectrophotometry (UV-vis). SeNPs (particle size of ∼34.9 nm) can be stabilized in gum arabic aqueous solutions for approximately 30 days. FTIR results show that SeNPs were combined to the hydroxyl groups of GA. In the present work, the alkali-hydrolyzed GA (AHGA) was also prepared and its efficiency in stabilizing SeNPs was compared with GA. It was concluded that the branched structure of GA was a significant factor for the functionality. The hydroxyl radical scavenging ability and DPPH scavenging ability of GA-SeNPs were higher than those of AHGA-SeNPs and could reach 85.3±2.6%, 85.3±1.9% at a concentration of 4 mg/ml, respectively.

Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram

The complexation between bovine serum albumin (BSA) and sugar beet pectin (SBP) was studied in situ by coupling glucono-δ-lactone (GDL) induced acidification with dynamic light scattering and turbidity measurements. Individual measurements at specific pHs and mixing ratios were also carried out using zeta potentiometry, gel permeation chromatography-multiangle laser light scattering (GPC-MALLS), and isothermal titration calorimetry (ITC). These investigations together enabled the establishment of a phase diagram of BSA/SBP and the identification of the molecular events during protein/polysaccharide complexation in relation to the phase diagram, which showed five regions: (I) a stable region of mixed individual soluble polymers, (II) a stable region of intramolecular soluble complexes, (III) a quasi-stable region of intermolecular soluble complexes, (IV) an unstable region of intermolecular insoluble complexes, and (V) a second stable region of mixed individual soluble polymers, on lowering pH. We found for the first time that the complexation could take place well above the critical pH(c), the value that most previous studies had regarded as the onset occurrence of complexation. A model of structural transitions between the regions was proposed. The borderline between region II and region III represents the BSA/SBP stoichiometry for intramolecular soluble complex at a specific pH, while that between region III and region IV identifies the composition of the intermolecular insoluble complex. Also studied was the effect of NaCl and CaCl(2) on the phase diagram and structural transitions.

Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions

In a previous study (Langmuir 28 (2012) 10164-10176.), we investigated the complexation of bovine serum albumin (BSA) with sugar beet pectin (SBP). A pH-composition phase diagram was established and structural transitions in relation to the phase diagram during complexation were identified. The present study examines the implications of these interactions on the emulsifying performance of BSA/SBP mixtures. Middle-chain triglycerides (MCTs) in water emulsions were prepared using conditions corresponding to different regions of the phase diagram. At high pHs and in the stable region of mixed individual soluble polymers where complexation is absent, there is no improved emulsifying performance, compared with the individual protein and polysaccharide. For these mixtures, the emulsion characteristics are controlled by the major component in the solutions, as determined by the competitive adsorption of the two components at the oil-water interface. At low pHs and low BSA/SBP ratios, and so mainly within the stable region of intramolecular soluble complexes, BSA/SBP mixtures greatly improve the stability of emulsions. Here, stabilisation is controlled by the cooperative adsorption of the two components at the oil-water interface. Through electrostatic complexation BSA promotes the adsorption of SBP on to interfaces to form a thick steric layer around emulsion droplets and thus providing better stability. At low pHs and high BSA/SBP ratios, that is, mainly within the unstable region of intermolecular insoluble complexes, emulsions prepared are extremely unstable due to bridging flocculation between emulsion droplets.

Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films

To elucidate biopolymer interactions between carboxymethyl konjac glucomannan (CMKGM) and soy protein isolate (SPI) in different ratios on physicochemical properties of the blended films, biodegradable CMKGM/SPI films were prepared and characterized. The results showed that CMKGM and SPI are highly compatible in blended film formation, and that Maillard reactions and hydrogen bonds interactions between CMKGM and SPI occurred. The water adsorption of the CMKGM/SPI films progressively decreased with increasing CMKGM level, the surface wettability of the blended films was improved with increasing CMKGM content; the CMKGM/SPI blend films had enhanced tensile strength (TS) and elongation at break (EAB) compared to pure CMKGM and SPI films; the oxygen permeability of blend films was decreased; the roughness was decreased with increasing CMKGM content. Moreover, the CMKGM/SPI film was biocompatible and biodegradable.

Identifying the Phase Behavior of Biodegradable Poly(hexamethylene succinate-co-hexamethylene adipate) Copolymers with FTIR

Whether a phase separation or a cocrystallization occurs in poly(hexamethylene succinate-co-hexamethylene adipate) (P(HS-co-HA)) copolymers was studied with a combination of wide-angle X-ray diffraction (WAXD) and Fourier transform infrared (FTIR) spectroscopy. With HA as the majority, the presence of HS comonomers leads to weakening and broadening of (10l) peaks in the X-ray fiber diffraction patterns, while a crystal structure similar to PHS is formed in the copolymer with HS as the majority. The X-ray diffraction patterns imply possible cocrystallization between HS and HA comonomers, but cannot lead to an unambiguous conclusion, which was clarified with the compensative tool of FTIR. Following the characteristic absorption bands of crystals, cocrystallization of HS and HA comonomers was observed in copolymers with HA comonomer as the majority during which HA initiated the nucleation at high temperatures. With HA as minority, cocrystallization of HS and HA can still be achieved with a fast quenching to below 0 degrees C, while a phase separation occurs and only HS comonomer crystallizes at high temperatures. This demonstrates that P(HS-co-HA) has an asymmetric phase diagram. Because of the sensitivity to local conformations, FTIR spectroscopic method is demonstrated to be a powerful tool on study phase behaviors of polymers with similar crystal structure.

Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate

The study investigates the complexes formed between sodium caseinate (SC) and sugar beet pectin (SBP) and to harness them to stabilize SBP emulsions. We find that both hydrophobic and electrostatic interactions are involved in the complexation. In SC/SBP mixed solution, soluble SC/SBP complexes first form on acidification and then aggregate into insoluble complexes, which disassociate into soluble polymers upon further decreasing pH. The critical pHs for the formation of soluble and insoluble complexes and disappearance of insoluble complexes are designated as pH(c), pH(φ), and pH(d), respectively. These critical pH values define four regions in the phase diagram of complexation, and SC/SBP emulsions were prepared in these regions. The results show that the stability of SBP-stabilized emulsion is greatly improved at low SC/SBP ratios and acidic pHs. This enhancement can be attributed to an increase in the amount of adsorbed SBP as a result of cooperative adsorption to sodium caseinate. Using a low ratio of SC/SBP ensured that all caseinate molecules are completely covered by adsorbed SBP chains, which eliminates possible instability induced by thermal aggregation of caseinate molecules resulting from stress acceleration at elevated temperatures. A mechanistic model for the behavior is proposed.

Rheology of schizophyllan solutions in isotropic and anisotropic phase regions

In this paper, we discuss the rheological properties of aqueous solutions of a rigid triple-helical polysaccharide, schizophyllan (SPG), in isotropic, biphasic, and fully anisotropic phases. Both steady shear and dynamic rheological behaviors reveal remarkable changes when SPG solutions pass through the three phases. The steady shear flow exhibits shear thickening at low shear rates for anisotropic SPG liquid crystalline samples, which is attributed to the shear-induced cholesteric to nematic transformation. The first normal stress difference and transient rheological experiments demonstrate that director tumbling is absent or negligible in SPG liquid crystals in the range of examined shear rates. Additionally, the stress relaxation of SPG liquid crystals after flow cessation shows an inverse relation between the relaxation time and preshear rate, as expected by Larson and Mead’s theory [Larson and Mead (1989)]. Small amplitude oscillation measurements following flow cessation show decreasing complex modulus with time for SPG liquid crystals, which is probably related to an increase of molecular orientation after flow cessation. The evolutions of complex modulus after flow cessation are discussed in terms of chain persistence length.

Physical and chemical stability of gum arabic-stabilized conjugated linoleic acid oil-in-water emulsions.

Oil-in-water (O/W) emulsions have been used as a delivery system to protect conjugated linoleic acid (CLA), a polyunsaturated fatty acid, from oxidation. Conventional gum arabic (GA) and two matured gum arabic samples (EM2 and EM10) were used as emulsifiers to prepare CLA-in-water emulsions. The emulsions have optimal physical and chemical stability at gum concentrations of 5% for all three gums. Emulsions with higher gum concentrations are more susceptible to lipid oxidation. This is attributed to reduced physical stability at higher gum concentrations because of the coalescence and depletion-induced flocculation of the emulsion droplets. The prooxidants iron and copper intrinsically contained in the gums could also contribute to this instability. Among the three gums, EM10 provides the most effective protection for CLA both physically and chemically, because of its superior interfacial properties over GA and EM2.

Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface.

The emulsification performance, stability and competitive adsorption of two natural food emulsifiers, sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) have been investigated. Both can reduce the surface tension and emulsify oil in water. However, due to their different structure and conformation they operate via different mechanisms. Using 15% middle chain triglycerides (MCTs) oil, the amounts of SBP and HPMC adsorbed in emulsions made with these individually and in mixtures were determined. The interfacial concentration (Γ) for SBP stabilized emulsion was ∼1.25mg/m(2) and for HPMC 3.5mg/m(2). The higher adsorption of HPMC was due to multilayer adsorption, whereas SBP adsorbed as a monolayer. Competitive adsorption between SBP and HPMC was also investigated. When the HPMC concentration approached that of adsorbed SBP, the effect of HPMC became dominant and at 1.5wt.% controlled the behavior of the mixed emulsions, which were then almost independent of SBP. The minor role of SBP was mainly to decrease the proportion of large droplets in the emulsion. A model to describe the competitive adsorption between SBP and HPMC is proposed.

Physicochemical characteristics of polysaccharide conjugates prepared from fresh tea leaves and their improving impaired glucose tolerance.

Hot-water extracts were prepared from fresh tea leaves and fractionated by DEAE-cellulose DE-52 column chromatography to yield one unexplored polysaccharide-conjugate fraction TPC-L (tea polysaccharide conjugates). Chemical components, molecular weight and its distribution, water vapor sorption properties, zeta potentials and optical characteristics of TPC-L were investigated. As compared with injured cell group, the two dosages of TPC-L (150 and 300 μg/mL) were discovered to possess remarkably protective effect on human umbilical vein endothelial cells against impairments induced by high glucose in a dose-dependent manner (p < 0.05, p < 0.001, respectively). Compared with group NC (normal control), the ingestion of 40 mg/kg of TPC-L could significantly reduce blood glucose levels of normal mice ingesting starch, and significant difference of AUC (area under the curve of blood glucose) and ΔAUC (p < 0.05, p < 0.01) at the postprandial time point of 0.5 and 1.0 h were observed. The three dosages of TPC-L (10, 40 and 160 mg/kg) did not significantly lower postprandial blood glucose levels of normal mice ingesting glucose. TPC-L could improve starch tolerance to prevent impaired glucose tolerance (IGT) from developing into diabetes as well as protective effects on HUVE cells against impairments induced by high glucose It was suggested that TPC-L improved IGT through its capability of inhibition on digestive enzymes.