PMID- 29580524
OWN - NLM
STAT- MEDLINE
DCOM- 20190930
LR  - 20190930
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 107
DP  - 2018 May
TI  - Investigation on complex coacervation between fish skin gelatin from cold-water 
      fish and gum arabic: Phase behavior, thermodynamic, and structural properties.
PG  - 596-604
LID - S0963-9969(18)30146-7 [pii]
LID - 10.1016/j.foodres.2018.02.053 [doi]
AB  - The study is aimed to investigate phase behavior, thermodynamic, and structural 
      properties based on complex coacervation between fish skin gelatin (FSG) from 
      cold-water fish and gum arabic (GA). Phase separation behavior between FSG and GA 
      was investigated as a function of pH through varying mixing ratios from 4:1 to 
      1:4 at 25  degrees C and 1.0 wt% of total biopolymer concentration. The turbidity of 
      FSG-GA mixture reached the maximum (1.743) at the 1:2 of mixing ratio and pH(opt) 
      3.5, and stabilized at zero. Then physicochemical properties of FSG-GA 
      coacervates at pH(opt) 3.5 and FSG-GA mixtures at pH 6.0 (>pH(c)) were evaluated. 
      Scanning electron microscope (SEM) and X-ray diffraction (XRD) showed that the 
      interactions between FSG and GA occurred at pH(opt) 3.5 and were very weak at 
      pH 6.0 (>pH(c)). The isothermal titration calorimetry (ITC) results including the 
      negative Gibbs free energy change (DeltaG = -18.71 +/- 1.300 kJ/mol), binding enthalpy 
      (DeltaH = -41.81 +/- 1.300 kJ/mol) and binding entropy (TDeltaS = -23.10 kJ/mol) indicated 
      that the complexation between FSG and GA was spontaneous and driven by negative 
      enthalpy owing to the electrostatic interaction and hydrogen bondings. The zeta 
      potential (ZP) of FSG-GA coacervates at pH(opt) 3.5 was -9.00 +/- 0.79 mV that was 
      not close to electrically neutral, indicating other interactions besides 
      electronic interaction. Hydrogen bondings in FSG-GA mixtures at pH 6.0 and 3.5 
      were found to be stronger than pure FSG at pH 6.0 and 3.5 owing to that the amide 
      II peaks shifted to high wavenumbers. Electronic interaction was proven to exist 
      in FSG-GA mixtures at pH 6.0 through the vanishment of asymmetric COO(-) 
      stretching. However, the electronic interaction in FSG-GA coacervates at pH(opt) 
      3.5 was obviously stronger than FSG-GA mixtures at pH 6.0, resulting from the 
      vanishment of asymmetric and symmetric COO(-) stretching vibration and the 
      positively charged FSG and GA. The intrinsic fluorescence represented that the 
      introduction of GA changed the microenvironment of tyrosine residues in FSG, 
      which may be owing to the unfolding of the tertiary conformation. Moreover, the 
      decrease of pH could promote the formation of random coils of FSG through 
      circular dichroism (CD). Therefore the addition of GA into FSG and decrease of pH 
      might enhance the conformation freedom of FSG, which would bring about favorable 
      entropic effects and contribute to the complexation.
CI  - Copyright (c) 2018 Elsevier Ltd. All rights reserved.
FAU - Li, Yong
AU  - Li Y
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, PR China.
FAU - Zhang, Xiyue
AU  - Zhang X
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, PR China.
FAU - Zhao, Yu
AU  - Zhao Y
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, PR China.
FAU - Ding, Jie
AU  - Ding J
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, PR China.
FAU - Lin, Songyi
AU  - Lin S
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic 
      address: linsongyi730@163.com.
LA  - eng
PT  - Comparative Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20180321
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 9000-01-5 (Gum Arabic)
RN  - 9000-70-8 (Gelatin)
SB  - IM
MH  - Animals
MH  - Calorimetry
MH  - Circular Dichroism
MH  - *Fishes
MH  - Food Handling/*methods
MH  - Gelatin/*chemistry/isolation & purification
MH  - Gum Arabic/*chemistry
MH  - Hydrogen Bonding
MH  - Hydrogen-Ion Concentration
MH  - Light
MH  - Microscopy, Electron, Scanning
MH  - Protein Structure, Tertiary
MH  - Protein Unfolding
MH  - Scattering, Radiation
MH  - Skin/*chemistry
MH  - Spectroscopy, Fourier Transform Infrared
MH  - Static Electricity
MH  - Structure-Activity Relationship
MH  - Thermodynamics
MH  - Time Factors
MH  - X-Ray Diffraction
OTO - NOTNLM
OT  - Complex coacervation
OT  - Fish skin gelatin
OT  - Gum arabic
EDAT- 2018/03/28 06:00
MHDA- 2019/10/01 06:00
CRDT- 2018/03/28 06:00
PHST- 2017/10/02 00:00 [received]
PHST- 2018/01/30 00:00 [revised]
PHST- 2018/02/21 00:00 [accepted]
PHST- 2018/03/28 06:00 [entrez]
PHST- 2018/03/28 06:00 [pubmed]
PHST- 2019/10/01 06:00 [medline]
AID - S0963-9969(18)30146-7 [pii]
AID - 10.1016/j.foodres.2018.02.053 [doi]
PST - ppublish
SO  - Food Res Int. 2018 May;107:596-604. doi: 10.1016/j.foodres.2018.02.053. Epub 2018 
      Mar 21.