The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl2 and glucose
-
Sihem Bazid
,
Meriem El Kolli
Abstract
The behavior of gelatin/sodium carboxymethylcellulose (NaCMC) mixtures in an aqueous medium was investigated as a function of the pH, the protein to polysaccharide weight ratio and the total biopolymer concentration. The polydispersity of these solutions was investigated by measuring the UV-vis absorbance of the mixture at 650 nm. The change in the absorbance at 650 nm for all gelatin/NaCMC/water dispersions showed that the most significant interaction by this technique was at a pH of 4.2. Increasing the total concentration of biopolymers greatly increased the interaction between gelatin and NaCMC. It was also found that at this value of pH, and at a remarkable value of the protein to polysaccharide weight ratio of 1:1, the electrostatic interactions between gelatin and NaCMC were maximum. It was demonstrated that the addition of an anionic polysaccharide such as NaCMC can affect the behavior of gelatin in solution. In addition to the pH of the solution, other factors such as the presence of NaCl, CaCl2 and glucose may affect the rate of helicity and the scattering power of the gelatin. This has been confirmed by infrared spectroscopy as well as polarimetry.
References
[1] Dickinson E, Mc Clements DJ. In: Advances in Food Colloids, Dickinson E, Mc Clements DJ, Eds., Blackie Academic and Professional: Glasgow, 1995, pp. 81–101.Search in Google Scholar
[2] Imeson A. In: Thickening and Gelling Agents for Food, 2nd ed., Imeson A, Ed., Blackie Academic & Professional, Chapmen et Hall: London, England, 1997.Search in Google Scholar
[3] Hao S, Li L, Yang X, Cen J, Shi H, Bo Q. Food Chemistry 2009, 115, 124–128.10.1016/j.foodchem.2008.11.080Search in Google Scholar
[4] Johnston-Banks FA. In Food Gels, P. Harris, Ed., Elsevier Applied Sciences: New York, 1990, pp. 233–289.10.1007/978-94-009-0755-3_7Search in Google Scholar
[5] Schrieber R, Gareis H. Gelatine Handbook, Wiley-VCH GmbH & Co: Weinhem, 2007.10.1002/9783527610969Search in Google Scholar
[6] Biswal D, Singh R. Carbohydr. Polym. 2004, 57, 379–387.Search in Google Scholar
[7] Coffey DG, Bell DA, Henderson A. In: Food Polysaccharides and their Applications, Stephen AM, Ed., Marcel Dekker Inc.: New York, 1995, pp. 123–153, 501–515.Search in Google Scholar
[8] Perez S, Mazeau K. In: Conform Actions, Structures, and Morphologies of Celluloses in Polysaccharides, Severian D, Ed., Marcel Dekker, Inc.: New York, 2005, pp. 41–68.Search in Google Scholar
[9] Smithers WG, Ballard FJ, Copeland AD, de Silva KJ, Dionysius DA, Francis GL, Goddard C, Grieve PA, McIntosh GR, Mitchell IR, Pearce J, Regester GO. J. Dairy Sci. 1996, 79, 1454–1459.Search in Google Scholar
[10] Syrbe A, Fernandes PB, Dannenberg F, Bauer W, Klostermeyer H. In: Food Macromolecules and Colloids, Dickinson E, Lorient D, Eds., Special Publication, No. 156, Royal Society of Chemistry, London, 1995, pp. 328–39.10.1039/9781847550873-00328Search in Google Scholar
[11] Gekko K, Noguchi H. J. Agric. Food Chem. 1978, 26, 1409–1414.Search in Google Scholar
[12] Galazka VB, Smith D, Ledward DA, Dickinson E. Food Chem. 1999, 64, 303–310.Search in Google Scholar
[13] Sélo I, Clément G, Bernard H, Chatel JM, Créminon C, Peltre G, Wal JM. Clin. Experiment. Allergy 1999, 29, 1055–1063.10.1046/j.1365-2222.1999.00612.xSearch in Google Scholar
[14] Fonkwe L, Narsimhan G, Cha AS. Food Hydrocolloids 2003, 17, 871–883.10.1016/S0268-005X(03)00108-5Search in Google Scholar
[15] Kasapis S. Crit. Rev. Food Sci. Nutr. 2008, 48, 185–203.Search in Google Scholar
[16] Kasapis S. Food Hydrocolloids 2012, 26, 464–472.10.1016/j.foodhyd.2010.09.019Search in Google Scholar
[17] Kasapis S, Al-Marhoobi IMA. Biomacromolecules 2005, 6, 14–23.10.1021/bm0400473Search in Google Scholar
[18] Sharma D, George P, Button PD, May BK, Kasapis S. Food Chem. 2011, 127, 1784–791.Search in Google Scholar
[19] M. Girad. Étude qualitative et quantitative des interactions entre la β-lactaglobuline en système dilué et la pectine, PhD Thesis, Université Laval, Québec, 2003.Search in Google Scholar
[20] Tolstoguzov VB. Food Hydrocolloids 1991, 4, 429–468.10.1016/S0268-005X(09)80196-3Search in Google Scholar
[21] Biesheuvel PM, Stuart MA. Langmuir 2004, 20, 2785-2791.10.1021/la036204lSearch in Google Scholar
[22] Girard M, Turgeon S, Gauthier S. Food Hydrocolloids 2002, 16, 585–591.10.1016/S0268-005X(02)00020-6Search in Google Scholar
[23] Kaibara K, Okazaki T, Bohidar HB, Dubin PL. Biomacromolecules 2000, 1, 100–107.10.1021/bm990006kSearch in Google Scholar
[24] De Vries R. J. Chem. Phys. 2004, 120, 3475–3481.Search in Google Scholar
[25] Weinbreck F, de Vries R, Schrooyen P, de Kruif CG. Biomacromolecules 2003, 4, 293–303.10.1021/bm025667nSearch in Google Scholar
[26] Wen YP, Dubin PL. Macromolecules 1997, 30, 7856–7861.10.1021/ma971152qSearch in Google Scholar
[27] Galazka VB, Ledward DA, Sumner IG, Dickinson E. J. Agr. Food Chem. 1997, 45, 3465–3471.Search in Google Scholar
[28] Galazka VB, Smith D, Ledward DA. Food Hydrocolloids 1999, 13, 81–88.10.1016/S0268-005X(98)00073-3Search in Google Scholar
[29] Schmit C, Sanchez C, Desobry-Banon S, Hardy J. Crit. Rev. Food Sci. Nutr. 1998, 38, 689–753.Search in Google Scholar
[30] Donato L. Gélification et séparation de phase dans les mélanges protéines globulaires/pectines faiblement méthylées selon les conditions ioniques, PhD Thesis, Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, Paris, 2004.Search in Google Scholar
[31] Schmitt C, Sanchez C, Despond S, Renard D, Thomas F, Hardy J. Food Hydrocolloids 2000, 14, 403–413.10.1016/S0268-005X(00)00022-9Search in Google Scholar
[32] Versic RJ. ACS Symp. Ser. 1988, 370, 1–6.Search in Google Scholar
[33] Dickinson E. Food Eng. 1998, 6, 67–69.Search in Google Scholar
[34] Hansen PMT, Hidalgo J, Gould IA. J. Dairy Sci. 1971, 54, 830–834.Search in Google Scholar
[35] Strege MA, Dublin PL, West JS, Flinta CD. ACS Symp. Ser. 1990, 427, 66–79.Search in Google Scholar
[36] Bough WA, Landes DR. J. Dairy Sci. 1976, 59, 1874–1880.Search in Google Scholar
[37] Beaulieu M. Etude de la gélification d’un système mixte composé de protéines de lactosérum et de pectine. Thèse de Doctorat, Département de Science des Aliments et Nutrition, Université Laval, Québec, 2002.Search in Google Scholar
[38] Syrbe A, Bauer WJ, Klostermeyer H. Int. Dairy J. 1998, 8, 179–193.Search in Google Scholar
[39] Renard D, Lefebvre J, Griffin MCA, Griffin WG. Int. J. Biol. Macromol. 1998, 22, 41–49.Search in Google Scholar
[40] Jeyarajah S, Allen JC. J. Agr. Food Chem. 1994, 42, 80–85.Search in Google Scholar
[41] Foegeding EA, Kuhn PR, Hardin CC. J. Agr. Food Chem. 1992, 40, 2092–2097.Search in Google Scholar
[42] Trotsenko O, Roiter Y, Minko S. Langmuir 2012, 28, 6037–6044.10.1021/la300584kSearch in Google Scholar
[43] Jia PX, Zhao JJ. Chem. Phys. 2009, 131, 1–4.Search in Google Scholar
[44] Chun MS, Kim C, Lee DE. Phys. Rev. E 2009, 79, 1–10.10.1103/PhysRevE.79.051919Search in Google Scholar
[45] Chun MS, Ko MJ. J. Korean Phys. Soc. 2012, 61, 1108–1113.Search in Google Scholar
[46] Soury I. Laverge Navizet, Modélisation Et Analyse Des Propriétés Mécaniques Des Protéines», mémoire présentée pou obtenir le grade de doctorat en chimie, Université de Paris, 2004.Search in Google Scholar
[47] Xing F, Cheng G, Yan B, Ma L. J. Appl. Polym. Sci. 2004, 91, 2669–2675.Search in Google Scholar
[48] Williams JW, Saunders WM, Cicerelli, JS. J. Phys. Chem. 1954, 58, 774.Search in Google Scholar
[49] Lemay G. Etude de la stabilité thermique des protéines de lactosérum et de leur comportement en solution, en présence de divers dextrans, MSc Thesis, Faculté des études supérieures de l’université Laval, 2000.Search in Google Scholar
[50] Koh GL, Tucker IG. J. Pharm. Pharmacol. 1988, 40, 233–236.Search in Google Scholar
[51] Cherif S. Analyse des milieux diffusants par polarimétrie de Mueller, Magister’s Thesis, Université de Sétif, Algérie, 2010.Search in Google Scholar
[52] Bernal V, Jelen P. J. Dairy Res. 1985, 68, 2847–2852.Search in Google Scholar
[53] Boye JI, Ismail AA, Alli I. J. Dairy Res. 1996, 63, 97–109.Search in Google Scholar
[54] Lii CY, Tomasik P, Zaleska H, Liaw SC, Lai VMF. Carbohydr. Polym. 2002, 50, 19–26.Search in Google Scholar
[55] Ren JL, Sun RC, Peng F. Polym. Degrad. Stabil. 2008, 93, 786–793.Search in Google Scholar
[56] Milch RA. Nature 1964, 202, 84–85.10.1038/202084a0Search in Google Scholar
[57] Centeno AC, Marcelo IG, Yamazakileps A, Della vedova CO. J. Am. Inst. Conserv. 2004, 43, 139–150.Search in Google Scholar
[58] Guerrero P, Retegi A, Gabilondo N, de la Caba K. J. Food Eng. 2010, 100, 145–151.Search in Google Scholar
[59] Muyonga JH, Cole CGB, Duodu KG. Food Chem. 2004, 86, 325–332.Search in Google Scholar
[60] Yakimet I, Wellner N, Andrew CS. Polymer 2005, 46, 12577–12585.10.1016/j.polymer.2005.10.090Search in Google Scholar
[61] Bandekar J. Biochim. Biophys. Acta 1992, 1120, 123–143.10.1016/0167-4838(92)90261-BSearch in Google Scholar
[62] Zaleska H, Ring SG, Tomasik P. Food Hydrocolloids 2000, 14, 377–382.10.1016/S0268-005X(00)00014-XSearch in Google Scholar
©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Review
- Oligomers with structural elements of imidazolidinetrione obtained from oxamic acid and oxamide: polyurethane foams modified by structural elements of imidazolidinetrione
- Original articles
- Group contribution modeling of viscosity during urethane reaction
- Peroxide vulcanization of natural rubber. Part II: effect of peroxides and co-agents
- Evaluation of long-term stability and degradation on polycarbonate based plastic glass
- Designing, characterization, and thermal behavior of triazine-based dendrimers
- Processing and characterization of electrospun trans-polyisoprene nanofibers
- Effect of electric field on gas-assisted melt differential electrospinning with hollow disc electrode
- Physicochemical characteristics of poly(piperazine-amide) TFC nanofiltration membrane prepared at various reaction times and its relation to the performance
- Characterization and application of methylcellulose and potato starch blended films in controlled release of urea
- The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl2 and glucose
Articles in the same Issue
- Frontmatter
- Review
- Oligomers with structural elements of imidazolidinetrione obtained from oxamic acid and oxamide: polyurethane foams modified by structural elements of imidazolidinetrione
- Original articles
- Group contribution modeling of viscosity during urethane reaction
- Peroxide vulcanization of natural rubber. Part II: effect of peroxides and co-agents
- Evaluation of long-term stability and degradation on polycarbonate based plastic glass
- Designing, characterization, and thermal behavior of triazine-based dendrimers
- Processing and characterization of electrospun trans-polyisoprene nanofibers
- Effect of electric field on gas-assisted melt differential electrospinning with hollow disc electrode
- Physicochemical characteristics of poly(piperazine-amide) TFC nanofiltration membrane prepared at various reaction times and its relation to the performance
- Characterization and application of methylcellulose and potato starch blended films in controlled release of urea
- The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl2 and glucose
