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Related Concept Videos

Complexation Equilibria: Factors Influencing Stability of Complexes01:09

Complexation Equilibria: Factors Influencing Stability of Complexes

369
In complexation reactions, metal cations are the electron pair acceptors, and the ligands are the electron pair donors. The stability of the metal complexes depends primarily on the complexing ability of the central metal ion and the nature of the ligands. Generally, the complexing ability of the metal ion depends on the size and charge of the ion. As the metal ion size increases, the stability of the metal complexes decreases, provided that the valency of the metal ion and the ligands remain...
369

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Structures and interactions forming stable shellac-casein nanocomplexes with a pH-cycle.

Anyi Wang1, Scott C Lenaghan2, Qixin Zhong1

  • 1Department of Food Science, University of Tennessee, Knoxville, TN, USA.

International Journal of Biological Macromolecules
|April 15, 2024
PubMed
Summary
This summary is machine-generated.

Shellac and casein form stable nanocomplexes through covalent and non-covalent interactions. This complexation prevents precipitation, offering potential for novel colloidal systems and lipophilic compound delivery.

Keywords:
Casein micellesComplexationShellacTransparent dispersionpH cycle

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Area of Science:

  • Colloid and Surface Science
  • Materials Science
  • Biochemistry

Background:

  • Casein protein forms diverse structures with tunable functionalities via surfactant complexation.
  • Shellac is an emerging surfactant with potential applications in colloidal systems.

Purpose of the Study:

  • To investigate the molecular and mesoscopic structures of shellac-casein complexes.
  • To understand the interactions driving complex formation after a pH-cycle treatment.
  • To evaluate the stability and potential applications of these nanocomplexes.

Main Methods:

  • Preparation of shellac and casein dispersions at pH 12.0.
  • Neutralization to pH 7.0 to induce complex formation.
  • Analysis of molecular and mesoscopic structures and interactions.

Main Results:

  • Shellac and casein formed stable complexes (~80 nm diameter) via covalent and non-covalent interactions (hydrogen bonding, electrostatic, hydrophobic).
  • Complexation prevented shellac precipitation during neutralization.
  • Stable dispersions were achieved at casein:shellac mass ratios of 2:1 and above.

Conclusions:

  • Shellac-casein complexation yields stable nanocomplexes.
  • These nanocomplexes show promise for creating novel colloidal systems.
  • Potential applications include the loading and delivery of lipophilic bioactive compounds.