QUANTIFICATION OF THE COMPOSITION OF GUM ARABIC-CHITOSAN COACERVATES BY HPLC
Keywords:
gum Arabic, chitosan, complex coacervation, acid hydrolysis, HPLC quantification, equilibrium phase
Abstract
Formation of a complex coacervate between gum Arabic and chitosan produces a spontaneous separation into a coacervate (precipitated) phase coexisting with an equilibrium (soluble) phase. The relative concentrations between the polysaccharides in these two phases, is difficult to quantify. In this work, the equilibrium phase was subjected to acid hydrolysis, and evaluation of the produced monosaccharides was done by HPLC. Composition of the coacervate phase was computed by mass balance. These results were compared with those obtained previously for the same system, where the coacervate phase was analyzed by elementary analysis. Results obtained using both procedures were non-significantly different
References
Boas, N.F. (1953). Method for the determination of hexosamines in tissues. Journal of Biology and Chemistry 204(2), 553–563.
Bohidar, H., Dubin, P.L., Majhi, P.R., Tribet, C. and Jaeger W. (2005). Effects of proteinpolyelectrolyte affinity and polyelectrolyte molecular weight on dynamic properties of bovine serum albumin-poly(diallyldimethylammonium chloride) coacervates. Biomacromolecules 6, 1573–1585.
Claesson P.M. and Ninhami, B.W. (1992). pHdependent interactions between adsorbed chitosan layers. Langmuir 8, 1406–1412.
Dickinson, E. (1995). Emulsion stabilization by polysaccharides and protein polysaccharide complexes. In: Food Polysaccharides and Their Applications, (Stephen, A.M., ed.), Pp. 501-515. Marcel Dekker, New York.
Espinosa-Andrews, H., Baéz-González, J.G., Cruz- Sosa, F. and Vernon-Carter, E.J. (2007).Gum Arabic-chitosan complex coacervation. Biomacromolecules 8, 1313–1318.
Estevhino, B.N., Ferraz, A., Rocha, F., Alves, A. and Santos, L. (2008) Interference of chitosan in glucose analysis by high-performance liquid chromatography with evaporative light scattering detection. Analytical and Bioanalytical Chemistry 391 (4), 1183–1188.
Fredheim, G.E. and Christensen, B.E. (2003). Polyelectrolyte complexes: interactions between lignosulfonate and chitosan. Biomacromolecules 4, 232–239.
Guzey, D. and McClements, D.J. (2006). Characterization of β-lactoglobulin–chitosan interactions in aqueous solutions: a calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 20, 124–131.
Il’ina, A.V., Zueva, O.Y., Lopatin, S.A. and Varlamov. V.P. (2004). Enzymatic hydrolysis of α-chitin. Applied Biochemistry and Microbiology 40 (1), 35–38.
Kuroiwa, T., Ichikawa, S., Hiruta, O., Sato, S. and Mukataka, S. (2002). Factors affecting the composition of oligosaccharides produced in chitosan hydrolysis using immobilized chitosanases. Biotechnology Progress 18, 969–974.
Loeza-Corte, J.M., Verde-Calvo, J.R., Cruz-Sosa, F., Vernon-Carter, E.J., Huerta-Ochoa, S. (2007). L-arabinose production by hydrolysis of mesquite gum by a crude extract with a-Larabinofuranosidase activity from Aspergillus niger. Revista Mexicana de Ingeniería Química 6, 259-265.
Montilla, A., Casal, E., Moreno, F.J., Bolloque, A.O. and Corzo, N. (2007). Isolation of bovine β–lactoglobulin from complexes with chitosan. International Dairy Journal 17, 459–464.
Novikov, V.Y. (2004). Acid hydrolysis of chitin and chitosan. Russian Journal of Applied Chemistry 77, 484–487.
Osman, M.O., Williams, P.A., Menzies, A.R. and Phillips, G.O. (1993). Characterization of commercial samples of gum arabic. Journal of Agricultural and Food Chemistry 41, 71–77.
Randall, R.C., Phillips, G.O. and Williams, P.A. (1989) Fractionation and characterization of gum from acacia senegal. Food Hydrocolloids 3, 65–75.
Renard, D., Lavenant-Gourgeon, L., Ralet, M.C. and Sanchez, C. (2006). Acacia senegal gum: continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges. Biomacromolecules 7, 2637–2649.
Rinaudo, M., Auzely, R., Vallin, C. and Mullagaliev, I. (2005). Specific interactions in modified chitosan systems. Biomacromolecules 6, 2396-2407.
Sankalia, M.G., Mashru, R.C., Sankalia, J.M. and Sutariya, V.B.(2007). Reversed chitosan –alginate polyelectrolyte complex for stability improvement of alpha-amylase: optimization and physicochemical characterization. European Journal of Pharmacy and Biopharmacy 65, 215–232.
Schmitt, C., Bovay, C. and Frossard, P. (2005). Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of β-lactoglobulin/acacia gum electrostatic complexes. Journal of Agricultural and Food Chemistry 53, 9089-9099.
Vázquez-Ortíz, F. A., López-Franco, Y. and Goycoolea, F. M. (2006). Fractionation and characterization of the monosaccharides from mesquite Prosopis spp. and arabic gum by normal, bonded phase, HPLC. Journal of Liquid Chromatography and Related Techniques 29, 1991–1999.
Walstra, P. (2003). Physical Chemistry of Foods. Marcel Dekker, Inc. New York.
Weinbreck, F., Nieuwenhuijse, H., Robijn, G. W. and de Kruif, C. G. (2003). Complex formation of whey proteins: exocellular polysaccharide EPS B40. Langmuir 19, 9404– 9410.
Williams, P.A., Phillips, G.O. and Randall, R.C. (1990). Structure-function relationships of gum Arabic. In: Gums and Stabilisers for the Food Industry 5, (Williams, P.A., Phillips, G.O. and Randall, R.C., eds.), Pp. 25-36. IRL Press, Oxford.
Bohidar, H., Dubin, P.L., Majhi, P.R., Tribet, C. and Jaeger W. (2005). Effects of proteinpolyelectrolyte affinity and polyelectrolyte molecular weight on dynamic properties of bovine serum albumin-poly(diallyldimethylammonium chloride) coacervates. Biomacromolecules 6, 1573–1585.
Claesson P.M. and Ninhami, B.W. (1992). pHdependent interactions between adsorbed chitosan layers. Langmuir 8, 1406–1412.
Dickinson, E. (1995). Emulsion stabilization by polysaccharides and protein polysaccharide complexes. In: Food Polysaccharides and Their Applications, (Stephen, A.M., ed.), Pp. 501-515. Marcel Dekker, New York.
Espinosa-Andrews, H., Baéz-González, J.G., Cruz- Sosa, F. and Vernon-Carter, E.J. (2007).Gum Arabic-chitosan complex coacervation. Biomacromolecules 8, 1313–1318.
Estevhino, B.N., Ferraz, A., Rocha, F., Alves, A. and Santos, L. (2008) Interference of chitosan in glucose analysis by high-performance liquid chromatography with evaporative light scattering detection. Analytical and Bioanalytical Chemistry 391 (4), 1183–1188.
Fredheim, G.E. and Christensen, B.E. (2003). Polyelectrolyte complexes: interactions between lignosulfonate and chitosan. Biomacromolecules 4, 232–239.
Guzey, D. and McClements, D.J. (2006). Characterization of β-lactoglobulin–chitosan interactions in aqueous solutions: a calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 20, 124–131.
Il’ina, A.V., Zueva, O.Y., Lopatin, S.A. and Varlamov. V.P. (2004). Enzymatic hydrolysis of α-chitin. Applied Biochemistry and Microbiology 40 (1), 35–38.
Kuroiwa, T., Ichikawa, S., Hiruta, O., Sato, S. and Mukataka, S. (2002). Factors affecting the composition of oligosaccharides produced in chitosan hydrolysis using immobilized chitosanases. Biotechnology Progress 18, 969–974.
Loeza-Corte, J.M., Verde-Calvo, J.R., Cruz-Sosa, F., Vernon-Carter, E.J., Huerta-Ochoa, S. (2007). L-arabinose production by hydrolysis of mesquite gum by a crude extract with a-Larabinofuranosidase activity from Aspergillus niger. Revista Mexicana de Ingeniería Química 6, 259-265.
Montilla, A., Casal, E., Moreno, F.J., Bolloque, A.O. and Corzo, N. (2007). Isolation of bovine β–lactoglobulin from complexes with chitosan. International Dairy Journal 17, 459–464.
Novikov, V.Y. (2004). Acid hydrolysis of chitin and chitosan. Russian Journal of Applied Chemistry 77, 484–487.
Osman, M.O., Williams, P.A., Menzies, A.R. and Phillips, G.O. (1993). Characterization of commercial samples of gum arabic. Journal of Agricultural and Food Chemistry 41, 71–77.
Randall, R.C., Phillips, G.O. and Williams, P.A. (1989) Fractionation and characterization of gum from acacia senegal. Food Hydrocolloids 3, 65–75.
Renard, D., Lavenant-Gourgeon, L., Ralet, M.C. and Sanchez, C. (2006). Acacia senegal gum: continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges. Biomacromolecules 7, 2637–2649.
Rinaudo, M., Auzely, R., Vallin, C. and Mullagaliev, I. (2005). Specific interactions in modified chitosan systems. Biomacromolecules 6, 2396-2407.
Sankalia, M.G., Mashru, R.C., Sankalia, J.M. and Sutariya, V.B.(2007). Reversed chitosan –alginate polyelectrolyte complex for stability improvement of alpha-amylase: optimization and physicochemical characterization. European Journal of Pharmacy and Biopharmacy 65, 215–232.
Schmitt, C., Bovay, C. and Frossard, P. (2005). Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of β-lactoglobulin/acacia gum electrostatic complexes. Journal of Agricultural and Food Chemistry 53, 9089-9099.
Vázquez-Ortíz, F. A., López-Franco, Y. and Goycoolea, F. M. (2006). Fractionation and characterization of the monosaccharides from mesquite Prosopis spp. and arabic gum by normal, bonded phase, HPLC. Journal of Liquid Chromatography and Related Techniques 29, 1991–1999.
Walstra, P. (2003). Physical Chemistry of Foods. Marcel Dekker, Inc. New York.
Weinbreck, F., Nieuwenhuijse, H., Robijn, G. W. and de Kruif, C. G. (2003). Complex formation of whey proteins: exocellular polysaccharide EPS B40. Langmuir 19, 9404– 9410.
Williams, P.A., Phillips, G.O. and Randall, R.C. (1990). Structure-function relationships of gum Arabic. In: Gums and Stabilisers for the Food Industry 5, (Williams, P.A., Phillips, G.O. and Randall, R.C., eds.), Pp. 25-36. IRL Press, Oxford.
Published
2020-06-30
How to Cite
Espinosa-Andrews, H., Lobato-Calleros, C., Loeza-Corte, J. L., Beristain, C., Rodríguez-Huezo, M., & Vernon-Carter, E. (2020). QUANTIFICATION OF THE COMPOSITION OF GUM ARABIC-CHITOSAN COACERVATES BY HPLC. Revista Mexicana De Ingeniería Química, 7(3), 293-298. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1857
Section
Polymers
By publishing your paper in our journal you are also granting it the copyright of the information that it contains.
