The protein-polysaccharide complex, isolated from group B N. meningitidis, is a variant of vaccine for the prophylaxis of group B N. meningitidis infection. In this investigation the influence of the complex of the physical properties of aluminium hydroxide gels, the amount of gel, pH and the duration of sorption on the process of sorption has been studied. Aluminium hydroxide has been shown to produce a stimulating effect on the response of mice to the polysaccharide and protein contained in the complex after immunization made in two injections. Gels with a smaller particle size have been found to possess greater adjuvant activity, as well as greater absorbing activity. The immunological activity of the complex, adsorbed ex tempore, has proved to be no different from that of the complex adsorbed in an hour.
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Int J Biol Macromol
January 2025
Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China. Electronic address:
Soybean protein isolate (SPI) exhibits limited functional properties in processing applications due to environmental stressors such as pH, salt ion, and temperature. The present study was devoted to exploring the non-covalent assembly of SPI with chitosan (CS), glucan (GL) and sodium alginate (SA) under different pH conditions. At a fixed mixing ratio (1:1), the phase behavior, protein solubility, and surface hydrophobicity (H) of the resulting protein-polysaccharide complexes (PPCs) exhibited great differences due to the diversity of polysaccharide charge density and structure.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Tissue Engineering & Additive Manufacturing (TEAM) Lab, Centre for Nanotechnology & Advanced Biomaterials, ABCDE Innovation Centre, School of Chemical & Biotechnology, SASTRA Deemed University, Thanjavur, India. Electronic address:
Developing superior bioinks present several challenges in achieving ideal properties such as biocompatibility, viscosity, degradation rates & mechanical properties which are required to make functional tissue constructs. Various attempts have been made to prepare excellent bioink compositions that are suitable to address the above challenges. Herein, a versatile combination of gelatin (GL) - gellan gum (GG) bioink was successfully formulated & the bioink 7.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food and Health, Beijing Technology and Business University, No.11 Fu Cheng Road Haidian District, Beijing 100048, China.
This study systematically investigated the effects of ultrasonic treatment timing on the formation and emulsifying properties of chickpea protein isolate (CPI) and citrus pectin (CP) complexes. Results showed that introducing ultrasound during the CPI pre-treatment stage significantly enhanced the emulsifying activity and stability of the complexes. Notably, compared with the independent CPI, the emulsifying activity index of CPIU-CP soared from 0.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
Protein-polysaccharide complex carrier can solve the problem of insufficient stability of Monascus pigments (MPs), a kind of natural pigments, against heat and light. It also has the function to stabilize Pickering emulsion (PE) that can be used as fat replacer in meat products. In this study, heat denatured whey protein (HWP) and pectin modified by octenyl succinic anhydride (OSA-pectin) were prepared into complex by adding Ca loaded with MPs.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, China.
Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope.
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