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Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme

Jiabao Zheng, Qing Gao, Ge Ge, Weizheng Sun, Paul Van der Meeren (UGent) and Mouming Zhao
(2022) FOOD HYDROCOLLOIDS. 133.
Author
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Abstract
The associative phase separation of oppositely charged biopolymers produces liquid-like coacervates or solid-like precipitates, whereas the effect of the physical state difference on applications is often overlooked. This study investigated the application of complexes coacervates and precipitates fabricated from beta-conglycinin (beta-CG) and lysozyme (LYS) for the encapsulation of curcumin. The beta-CG-LYS complexes encapsulating curcumin at charge stoichiometric ratios appeared as coacervates at pH 6 and precipitates at pH 7 and 8. The curcumin encapsulation efficiency and loading capacity of these complexes reached 95% and 410-486 mu g/mg. Coacervates and precipitates both significantly improved the curcumin stability when exposed to light and heat treatment. During storage, the curcumin in coacervates had an extremely long half-life value (t1/2), whereas curcumin in the precipitates had a short t1/2. When the coacervates encapsulating curcumin adhered to the bottom of the cuvette, 35.2% of the curcumin was still retained after rinsing with ethanol 30 times. The beta-CG-LYS coacervates were promising carriers to encapsulate functional molecules, which may be used as functional dressings and coatings.
Keywords
Complex coacervation, Curcumin, Encapsulation, beta-conglycinin, Lysozyme, PHASE-SEPARATION, RHEOLOGICAL PROPERTIES, DELIVERY-SYSTEMS, LIQUID-LIQUID, NANOSTRUCTURE, STABILITY, PROTEINS, GELATIN, SALT

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MLA
Zheng, Jiabao, et al. “Encapsulation Behavior of Curcumin in Heteroprotein Complex Coacervates and Precipitates Fabricated from β-Conglycinin and Lysozyme.” FOOD HYDROCOLLOIDS, vol. 133, 2022, doi:10.1016/j.foodhyd.2022.107964.
APA
Zheng, J., Gao, Q., Ge, G., Sun, W., Van der Meeren, P., & Zhao, M. (2022). Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. FOOD HYDROCOLLOIDS, 133. https://doi.org/10.1016/j.foodhyd.2022.107964
Chicago author-date
Zheng, Jiabao, Qing Gao, Ge Ge, Weizheng Sun, Paul Van der Meeren, and Mouming Zhao. 2022. “Encapsulation Behavior of Curcumin in Heteroprotein Complex Coacervates and Precipitates Fabricated from β-Conglycinin and Lysozyme.” FOOD HYDROCOLLOIDS 133. https://doi.org/10.1016/j.foodhyd.2022.107964.
Chicago author-date (all authors)
Zheng, Jiabao, Qing Gao, Ge Ge, Weizheng Sun, Paul Van der Meeren, and Mouming Zhao. 2022. “Encapsulation Behavior of Curcumin in Heteroprotein Complex Coacervates and Precipitates Fabricated from β-Conglycinin and Lysozyme.” FOOD HYDROCOLLOIDS 133. doi:10.1016/j.foodhyd.2022.107964.
Vancouver
1.
Zheng J, Gao Q, Ge G, Sun W, Van der Meeren P, Zhao M. Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. FOOD HYDROCOLLOIDS. 2022;133.
IEEE
[1]
J. Zheng, Q. Gao, G. Ge, W. Sun, P. Van der Meeren, and M. Zhao, “Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme,” FOOD HYDROCOLLOIDS, vol. 133, 2022.
@article{01GKS7E1AK18A734M6B85CC13Y,
  abstract     = {{The associative phase separation of oppositely charged biopolymers produces liquid-like coacervates or solid-like precipitates, whereas the effect of the physical state difference on applications is often overlooked. This study investigated the application of complexes coacervates and precipitates fabricated from beta-conglycinin (beta-CG) and lysozyme (LYS) for the encapsulation of curcumin. The beta-CG-LYS complexes encapsulating curcumin at charge stoichiometric ratios appeared as coacervates at pH 6 and precipitates at pH 7 and 8. The curcumin encapsulation efficiency and loading capacity of these complexes reached 95% and 410-486 mu g/mg. Coacervates and precipitates both significantly improved the curcumin stability when exposed to light and heat treatment. During storage, the curcumin in coacervates had an extremely long half-life value (t1/2), whereas curcumin in the precipitates had a short t1/2. When the coacervates encapsulating curcumin adhered to the bottom of the cuvette, 35.2% of the curcumin was still retained after rinsing with ethanol 30 times. The beta-CG-LYS coacervates were promising carriers to encapsulate functional molecules, which may be used as functional dressings and coatings.}},
  articleno    = {{107964}},
  author       = {{Zheng, Jiabao and Gao, Qing and  Ge, Ge and  Sun, Weizheng and Van der Meeren, Paul and  Zhao, Mouming}},
  issn         = {{0268-005X}},
  journal      = {{FOOD HYDROCOLLOIDS}},
  keywords     = {{Complex coacervation,Curcumin,Encapsulation,beta-conglycinin,Lysozyme,PHASE-SEPARATION,RHEOLOGICAL PROPERTIES,DELIVERY-SYSTEMS,LIQUID-LIQUID,NANOSTRUCTURE,STABILITY,PROTEINS,GELATIN,SALT}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme}},
  url          = {{http://doi.org/10.1016/j.foodhyd.2022.107964}},
  volume       = {{133}},
  year         = {{2022}},
}
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