In order to overcome all encapsulation variations during a complex coacervation process, the replacement of gelatin cationic polymer has been performed using p(AMA). The synthesis of p(AMA) was realized through a rand...In order to overcome all encapsulation variations during a complex coacervation process, the replacement of gelatin cationic polymer has been performed using p(AMA). The synthesis of p(AMA) was realized through a random radical methodology. Under these conditions a polymer with 18,600 g/mol was found appropriate for optimal capsule yield and physico-chemical properties. Turbidity measurements performed during the coacervation reactions with different ratios of both CMC and p(AMA) allowed optimizing coacervation conditions. Coacervates characterizations particularly demonstrate the stability of the capsules exhibiting a break strength over 3 N/m<sup>2</sup>.展开更多
For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics...For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics at a multidisciplinary level.Although the protein–polysaccharide was the first system in which the coacervation phenomenon was discovered and is widely used in food systems,the phase state and relaxation dynamics of protein–polysaccharide complex coacervates(PPCC)have rarely been discussed previously.Consequently,this review aims to unravel the relationship between PPCC dynamics,thermodynamics,molecular architecture,applications,and phase states in past studies.Looking ahead,solving the way molecular architecture spreads to macro-functionality,that is,establishing the relationship between molecular architecture–dynamics–application,will catalyze novel advancements in PPCC research within the field of foods and biomaterials.展开更多
Complex coacervation of whey protein（WP） with acacia gum（AG） was carried out in water with the presence of dodecyl acetate （DA）,a component of insect sex pheromones,in order to obtain microcapsules with DA as th...Complex coacervation of whey protein（WP） with acacia gum（AG） was carried out in water with the presence of dodecyl acetate （DA）,a component of insect sex pheromones,in order to obtain microcapsules with DA as the core material and WP-AG coacervate as the wall materials.Through variations in wall/core ratios,concentrations of the wall materials in capsule preparations,DA encapsulation was optimized,which showed a high DA encapsulation was achieved when coacervation was conducted at pH 3.5 with wall/core mass ratio at 3 combined with concentration of wall materials at 1.0 wt%.Morphology and the structure of DA loaded microcapsules were examined by scanning electron microscope,which showed the microcapsules were of core/shell structure with DA encapsulated in the inner of the microcapsules.DA release was examined and the behavior of the release was discussed.展开更多
文摘In order to overcome all encapsulation variations during a complex coacervation process, the replacement of gelatin cationic polymer has been performed using p(AMA). The synthesis of p(AMA) was realized through a random radical methodology. Under these conditions a polymer with 18,600 g/mol was found appropriate for optimal capsule yield and physico-chemical properties. Turbidity measurements performed during the coacervation reactions with different ratios of both CMC and p(AMA) allowed optimizing coacervation conditions. Coacervates characterizations particularly demonstrate the stability of the capsules exhibiting a break strength over 3 N/m<sup>2</sup>.
基金China Postdoctoral Science Foundation,Grant/Award Number:2023M731135Ministry of Science and Technology of the People’s Republic of China,Grant/Award Number:DL2022163005L+2 种基金National Natural Science Foundation of China,Grant/Award Number:32172257Higher Education Discipline Innovation Project,Grant/Award Number:B17018Postdoctoral Innovative Talent Support Program,Grant/Award Number:BX20230130。
文摘For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics at a multidisciplinary level.Although the protein–polysaccharide was the first system in which the coacervation phenomenon was discovered and is widely used in food systems,the phase state and relaxation dynamics of protein–polysaccharide complex coacervates(PPCC)have rarely been discussed previously.Consequently,this review aims to unravel the relationship between PPCC dynamics,thermodynamics,molecular architecture,applications,and phase states in past studies.Looking ahead,solving the way molecular architecture spreads to macro-functionality,that is,establishing the relationship between molecular architecture–dynamics–application,will catalyze novel advancements in PPCC research within the field of foods and biomaterials.
文摘Complex coacervation of whey protein（WP） with acacia gum（AG） was carried out in water with the presence of dodecyl acetate （DA）,a component of insect sex pheromones,in order to obtain microcapsules with DA as the core material and WP-AG coacervate as the wall materials.Through variations in wall/core ratios,concentrations of the wall materials in capsule preparations,DA encapsulation was optimized,which showed a high DA encapsulation was achieved when coacervation was conducted at pH 3.5 with wall/core mass ratio at 3 combined with concentration of wall materials at 1.0 wt%.Morphology and the structure of DA loaded microcapsules were examined by scanning electron microscope,which showed the microcapsules were of core/shell structure with DA encapsulated in the inner of the microcapsules.DA release was examined and the behavior of the release was discussed.
