Investigation of the effect of charge density on the properties of complex coacervates of soy protein isolate and chitosan hydrochloride: A new perspective on pH and polymer ratio

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-08-05 DOI:10.1016/j.foodchem.2025.145786

Xumei Feng, Lijia Li, Chunjie Liu, Yanwei Zou, Fei Teng, Yang Li

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Abstract

In this study, complex coacervates with a hierarchical structure were successfully fabricated using soy protein isolate (SPI) and chitosan hydrochloride (CHC). The results demonstrated that complex coacervation in the SPI-CHC system occurred when the net charge approached zero, with the highest yields of complex coacervates achieved at pH 6.5, 7.5, and 8.5 at SPI/CHC ratios of 5:1, 4:1, and 3:1 (w/w), respectively. Molecular docking and isothermal titration calorimetry analyses revealed that the complex coacervation between SPI and CHC was a spontaneous process predominantly driven by electrostatic interactions. Moreover, the enhancement of hydrophobic interactions and disulfide bonds promoted intermolecular aggregation, while hydrogen bonding contributed to the formation of three-dimensional gel network structures. Regarding the application of complex coacervates for olive oil encapsulation, this approach significantly improved encapsulation efficiency and minimized contact between the encapsulated lipid and the external environment.

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电荷密度对大豆分离蛋白与盐酸壳聚糖复合凝聚物性能影响的研究：pH和聚合物比的新视角

本研究以大豆分离蛋白（SPI）和盐酸壳聚糖（CHC）为原料，成功制备了具有层次结构的复合凝聚体。结果表明，当净电荷接近零时，SPI-CHC体系发生了复杂的凝聚，pH为 6.5、7.5和8.5，SPI/CHC比分别为5:1、4:1和3:1 （w/w）时，复杂凝聚的产率最高。分子对接和等温滴定量热分析表明，SPI与CHC之间的复杂凝聚是一个主要由静电相互作用驱动的自发过程。疏水相互作用和二硫键的增强促进了分子间聚集，而氢键有助于形成三维凝胶网络结构。对于复合凝聚体在橄榄油包封中的应用，该方法显著提高了包封效率，并最大限度地减少了被包封的脂质与外界环境的接触。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.