Biopolymer Ratio Research Articles

Microencapsulation of flaxseed oil by complex coacervation of with apricot tree (Prunus armeniaca L.) gum and low molecular chitosan: Formation and structural characterization

Chitosan and Prunus armeniaca gum exudate complex coacervation was developed to encapsulate the flaxseed oil (FSO), which is high in polyunsaturated fatty acids (PUFAs). Flaxseed oil microcapsules were produced by complex coacervation method using chitosan (CH; low molecular weight); 1 % w/v), apricot tree's (Prunus armeniaca L.) gum (PAGE; 0.05, 0.1 and 0.2 % w/v), tween 40 and potassium hydroxide, as a cross-linking agent, the various ratios of CH/PAGE (1:1, 2:1 and 3:1) and different ratios of wall: core ratios (20:1, 30:1 and 40:1) was considered. Also, the characteristics of microcapsules were investigated using SEM, DLS, DSC, FTIR, SGF, as well as encapsulation efficiency (EE %), antioxidant and chemical properties, release behavior, morphological of microcapsules and unencapsulated oil. The optimum microsphere termed M4 was selected which was composed of CH: PAGE ratio of 3:1 with PAGE concentration of 0.05 % and the FSO to biopolymer ratio of 1:20, based on its higher EE %, antioxidant activity, oxidative stability, and lower release rate. Morphological properties by SEM indicated that using excessive concentrations of PAGE (0.1 and 0.5 %) led to non-uniform coacervates which led to reduction of EE % and increase in surface oil. DSC and FTIR analysis indicated that FSO was physically entrapped within the complex polyelectrolytes structure. Complex coacervation is a promising method to preserve the highly sensitive FSO to oxidation and the produced microspheres can be used to promote functional food products.

Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates

AbstractBackgroundInteraction between plant‐based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)‐polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates.ResultsThe optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.ConclusionThese results indicates that PPI‐LBG coacervates can be used as an effective biomaterial for encapsulating heat‐sensitive bioactive compounds and other multiple uses in food processing.

Isomolar series methodology in sensory analysis of fish culinary products for HEALTHY-CAFE

The object of research is the technology of fish products for HELTHY-CAFE with regulated histamine content for the development of health food diets for the population. One of the most problematic places in the technology of food products from raw materials of aquatic origin is microbiological spoilage and, as a result, the formation and accumulation of HisA, which in a certain amount causes a toxic effect. In the course of the study, the methods of isomolar series, sensory analysis, and the study of quality indicators were used. The methodology chosen in the work allows to determine the optimal ratio of hydrocolloids in the system for maximum complexation with histamine in the technology of fish culinary products in gelatin fillings with a harmonious sensory profile and adjustable histamine content. The obtained results of the conducted research allow to state that the proposed method of determining the optimal ratio of sodium alginate and low-esterified pectin substances contributes to the development of a gelatinous filling for fish culinary products in order to ensure the harmonious flavor of ready-made fish dishes and contributes to the expansion of the range of fish products for HELTHY-CAFE with functional and preventive properties. This is due to the fact that taking into account the modern trends in nutrition regarding the safety, functionality, palatability, and attractiveness of fish food products made it possible, based on the method of isomolar series and sensory analysis, to scientifically substantiate the optimal ratio of plant biopolymers, to form requirements for the texture of gelatin filling in fish technology culinary products. On the basis of previous experimental studies, it was shown that the accumulation of histamine occurs more actively in sea fish, which made it possible to substantiate the choice of raw materials for the production of fish culinary products. Taking into account the main global trends in the development of aquaculture, it is proposed to use crucian carp as a raw material, as the main object of aquaculture in Ukraine. The low activity of the peptide hydrolase complex of the muscle tissue of the carp, compared to sea fish, contributes to the formation of a harmonious aromatic profile of fish culinary products, which corresponds to consumer expectations, and the use of natural hydrocolloids of vegetable origin to form a gelatinous structure provides functional properties to the food product and allows controlling the histamine content.

Sustainable soil treatment: Investigating the efficacy of carrageenan biopolymer on the geotechnical properties of soil

The employment of novel biopolymers offers geotechnical engineers a diverse range of materials to choose from, depending on the specific requirements of different projects. Regarding the promotion of environmentally friendly materials in the construction industry, this study introduces carrageenan as a novel biopolymer for soil improvement. The research also includes a comparative study of carrageenan's performance with xanthan which is the most commonly used biopolymer in geotechnical engineering. Unconfined compressive tests (UCS) were conducted to evaluate the performance of biopolymer-treated soil samples over a variety of effective parameters including biopolymer content, moisture content, curing time, soil particle size, and durability under wet-dry cycles. In order to explore the soil size effect, kaolinite silt and sand were combined in various proportions and treated with different biopolymer ratios to enhance strength development. The optimal mix of each biopolymer-treated soil was then exposed to five cycles of wetting and drying. Carrageenan improved the compressive strength of untreated soils in all cases, for example 3.4 times for 0.5% (wb/ws) of biopolymer. In higher proportions of kaolinite, carrageenan performed considerably better than xanthan gum in terms of compressive and shear strength. In addition, with an emphasis on confining pressures, static triaxial experiments were conducted to examine the effectiveness of carrageenan, by which it was shown that carrageenan outperforms xanthan in terms of shear strength especially in the fine-grained soil. The mechanism and chemical interaction behind the significant performance of carrageenan in binding soil grains, increasing mechanical strength and improving durability of the soil was also studied through FTIR analysis and scanning electron microscopy (SEM) images. It can be concluded that carrageenan can be considered as a sustainable alternative to conventional materials such as cement and lime.

Interaction mechanisms of peanut protein isolate and high methoxyl pectin with ultrasound treatment: The effect of ultrasound parameters, biopolymer ratio, and pH.

Ultrasound could effectively change molecular structure of proteins, polysaccharides, and their interactions, and was used to treat the peanut protein isolate-high methoxy pectin (PPI-HMP) complexes in this study. Effects of different ultrasound parameters, PPI-HMP mixing ratio (40:1-5:2), and pH (2.0-8.0) on the PPI-HMP interactions were investigated. Turbidity, solution appearance, and Zeta-potential analysis revealed an electrostatic interaction between PPI and HMP from pH 2.0 to pH 6.0. Ultrasound changed the tertiary structure conformation of PPI according to the surface hydrophobicity analysis. Increased ultrasound power density and pH broke the hydrogen bonds between the complexes according to Fourier transform infrared spectroscopy analysis. Apparent viscosity and confocal laser scanning microscopy analysis showed that appropriate ultrasound treatment (5.43W/cm3, 25min, 25°C) reduced the viscosity of the complexes, and enhanced the electrostatic and hydrophobic interactions between PPI and HMP. These findings will contribute to the application of PPI-HMP complexes in the food industry.

Construction and properties of curdlan gum/gellan gum binary composite gel system

In the present study, the synergetic gelation of curdlan gum (CG) and gellan gum (CG) at different biopolymer ratios were investigated. The optimal gelation of CG and GG was determined at total biopolymer concentration of 0.6% and a mass ratio of 1:1 according to visual observation and viscoelastic properties. The gelation behavior of the CG/GG binary composite gel exhibited ratio-dependent behavior at different biopolymer mixing ratios (2:8–8:2). With the increase in the CG/GG ratio from 2:8 to 8:2, the gel strength and transition temperature of the CG/GG gel showed an increasing trend followed by a decrease, reaching a peak at 5:5, with corresponding G′, melting and gelling temperatures of 335.8 Pa, 82.5 °C and 33.7 °C, respectively. The improved gel properties could be ascribed to hydrogen bonds between CG and GG, as reflected by the blueshift of the O–H vibration peaks and water associated regional variation. Moreover, the CG/GG binary composite gel exhibited a significantly increasing water holding capacity (WHC) as the ratio of CG/GG decreased from 8:2 to 4:6, while the excess involvement of GG had no effect on the WHC improvement. Furthermore, the CG/GG binary composite gel exhibited denser and more homogeneous microstructures in comparison to individual CG and GG and performed the most compact gel network at ratio of 5:5, supporting the stronger gel rigidity and WHC. Therefore, these novel CG/GG hydrogels showed considerable gel strength and microstructures, which would provide a better mechanistic understanding of the polysaccharide complex in practical applications as a hydrogel base material.

Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration.

The influence of pH, temperature, biopolymer ratio, total concentration, and ionic concentration on the interaction between egg white protein (EWP) and chitosan (CS) was investigated through turbidity, zeta potential, and state diagram in our research. In addition, phase behavior was observed under various conditions. The turbidity of EWP remained low (turbidity<0.03) and basically unchanged at a wide range of pH (4.0-8.0), while the turbidity of CS was slightly higher (turbidity<0.2) after pH 7.0 than before. Moreover, under the same conditions, a sharply rising peak pattern was observed for the complex between EWP and CS. The maximum turbidity value was observed at 55°C, and the temperature had a mild effect on turbidity. The optimum EWP to CS ratio was found to be 12:1 based on the turbidity curves and state diagrams influenced by different biopolymer mixing ratios. With the enhanced concentrations of total biopolymer, the maximum turbidity rose insignificantly above 0.1%.

Water-retention behaviour and microscopic analysis of two biopolymer-improved sandy soils

Soil erosion in the Yellow River basin in China has seriously affected the stability of the foundations of civil engineering structures. Traditional treated materials used for preventing the soil erosion are often harmful to the environment. Biopolymers have been widely used for soil improvement because of their low cost, environmental friendliness, and feasible application. However, most studies on the water-retention behaviour of treated soils conducted to date have focused on the low or high suction range, while few have examined the behaviour over a wide suction range. Converting the saturated state of treated soils into unsaturated state until it is completely dry will lead to changes in the water retention behaviour of biopolymer-treated soils. Therefore, this study investigated variations in the water-retention behaviour and micromechanism of biopolymer-treated sandy soils over a wide range of suction. Specifically, the water-retention behaviour of treated soil was tested using a pressure plate apparatus in the low suction range and a WP4C apparatus in the high suction range. Scanning electron microscopy was also used to evaluate water-retention mechanism of soils treated with different ratios of biopolymer. Biopolymers were found to absorb water to form hydrogels and biofilms, which reduced the pore spaces between soil particles and improved the water storage ability of sandy soils. The water-retention capacity of both Xanthan gum and Gellan gum-treated sandy soils was higher than that of untreated sandy soils, and increased as the biopolymer ratio increased. The water-retention behaviour of the Gellan gum-treated sandy soil were better than that of the Xanthan gum-treated sandy soil. Finally, a prediction model of the soil–water retention curve that considered the biopolymer ratio was proposed based on the Fredlund-Xing model. This study provides a scientific basis for the application of biopolymers to control soil erosion in the Yellow River basin in China.

Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications

The effect of the cross-linking mechanism and functional properties of soy glycinin (11S)-potato starch (PS) complexes was investigated in this study. The results showed that the binding effecting and spatial network structure of 11S-PS complexes via heated-induced cross-linking were adjusted by biopolymer ratios. In particular, 11S-PS complexes with the biopolymer ratios of 2:15, had a strongest intermolecular interaction through hydrogen bonds and hydrophobic force. Moreover, 11S-PS complexes at the biopolymer ratios of 2:15 exhibited a finer three-dimensional network structure, which was used as film-forming solution to enhance the barrier performance and mitigate the exposure to the environment. In addition, the 11S-PS complexes coating was effective in moderating the loss of nutrients, thereby extending their storage life in truss tomato preservation experiments. This study provides helpful to insights into the cross-linking mechanism of the 11S-PS complexes and the potential application of food-grade biopolymer composite coatings in food preservation.

Effects of biopolymer ratio and pH value on the complex formation between whey protein isolates and soluble Auricularia auricular polysaccharides

Biopolymer complexes fabricated by proteins and neutral polysaccharides have some specific and innovative functionalities. A better understanding of the interactions among these biopolymers might provide new insight into the applications of the complexes. Therefore, this study aimed to investigate the structural characteristics and molecular interaction mechanisms of whey protein isolates (WPI) and <i>Auricularia auricular</i> polysaccharides (APs). The turbidity analysis confirmed that the pH value and mixing ratio of the two polymers had strong effects on the formation of the APs-WPI complexes. All dispersions formed soluble complexes at approximately pH = 6.0 (pH_c). APs-WPI self-assembles exhibited physically cross-linked networks under higher APs proportions, while they formed spherical complexes at higher WPI ratios. The addition of APs could alter the secondary structure of WPI, and the most noticeable changes were located in the regions of <i>β</i>-sheet and <i>β</i>-turn as confirmed by circular dichroism (CD) analysis. A molecular docking study showed that the amino acid residues of <i>β</i>-lactoglobulin complexed with the –COOH and –OH groups of APs. Hydrogen bonds and hydrophobic interactions, which were nonbonding contributions, played a key role in the formation of the APs-WPI complex. This study provided a basis for the development and application of APs in WPI-based beverages.

Conducting Large-scale Model Experiments on Xanthan Gum Treated Clay as an Eco-friendly Approach to Soil Improvement

Recently, waste utilization in soil improvement has become immensely popular regarding the optimization of waste disposal, economy, and environmental protection. Most industrial wastes are environmentally hazardous. In this study, xanthan gum, which is an eco-friendly biopolymer, was utilized in soil improvement. Model experiments were carried out to investigate influences of water content, optimum xanthan gum ratio, blending technique, enhancement thickness and curing duration. Consequently, approximately 4.47 times bearing capacity improvement and 3.5 times settlement reductions were attained. Besides, optimum values of 1.75% for the biopolymer ratio, 80°C for the mixing temperature, 42 days for the curing period and 0.75% for the improvement depth were determined. The findings of microstructural analyses also stood up for the existence of chemical and physical improvements in the soil structure.

COMPLEX COACERVATION OF CHICKPEA PROTEIN ISOLATE AND PECTIN: EFFECT OF BIOPOLYMER RATIO AND pH

Complex coacervation is an up-and-coming encapsulation technique widely working in the medicinal, food, agriculture, and textile industries. This study investigated the effect of biopolymer ratio and pH on the complexation between chickpea protein isolate (CPI) and pectin (PC) through zeta potential, turbidity measurement, and visual observations. Pectin showed a negative charge profile between pH 2-9. The isoelectric point of the chickpea protein isolate was found as 4.5 (pI). Soluble complexes were formed in the system with pHs below the pI of CPI with positive charges, whereas PC had negative ones. Complex coacervates formed at pH 3.1 with a 4:1(CPI: PC) biopolymer ratio. The turbidity and visual appearance revealed that larger aggregates were formed in CPI-PC coacervates. The findings could help in the development of pH-sensitive biopolymer carriers for use in functional foods and biomaterials.

Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation

BackgroundThe electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the coacervates as well as understanding the thermal, mechanical, and structural characterization of the coacervates. Thus, structural changes of the complexes of sodium caseinate (NaCas) and high methoxyl pectin as a function of pH (2.00–7.00), biopolymer ratios (1:1, 2:1, 4:1, and 8:1), and total biopolymer concentration (0.1, 0.2, and 0.4% w/v) were evaluated by light scattering and ζ-potential measurements. The phase separation behavior of the NaCas/HMP coacervate and its kinetics turbidity were also investigated via monitoring the turbidity profiles. Moreover, the thermal, rheological and structural behavior of the coacervates was evaluated at the selected pH values.ResultsThe highest turbidity, particle size, and viscosity were achieved at pHmax = 3.30 and formation or dissociation around the pHmax was confirmed by particle size and FTIR. The optimum condition for the coacervation of NaCas and HMP was obtained at ratio 4:1 and 0.4% w/v. Thermal and mechanical stability of the NaCas/HMP coacervates was improved at pH 3.30. By increasing the total concentration of biopolymers, the NaCas/pectin ratio shifted to higher pH values. Furthermore, the maximum coacervate yield was achieved at 39.8% w/w at a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v.ConclusionPhase separation behavior of the coacervates exhibited the optimum pH in coacervation between NaCas and HMP. Furthermore, the rheological, thermal and structural stability of the coacervates were improved in comparison with the single biopolymers.Graphical

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture

In this work, the heat-induced ovalbumin (OVA)-pectin (PE) electrostatic complex particles (HIECP) prepared by different heating sequences (type I particles (I): Heat-treated ovalbumin/pectin complexes at pH 4; type II particles (II): Complexes between pre-heated ovalbumin and pectin at pH 4) and biopolymer ratios were used as stabilizers to form high internal phase Pickering emulsions (HIPPEs). The results showed that I had a more compact structure, higher net surface charge, and smaller particle size than II, due to the different growth nucleation mechanism. II-stabilized HIPPEs exhibited a smaller oil droplet size, stronger gel structure, and better stability than I-stabilized HIPPEs, owing to their suitable wettability, rigid “core–shell” structure, and robust and dense interface architecture. Moreover, the stability and gel-like structure of HIECP-stabilized HIPPEs improved with increasing PE content due to steric barrier and thickening effects. Our findings provide a new perspective for understanding heat-induced biopolymer particles as effective Pickering stabilizers.

Unraveling the phase behavior of cricket protein isolate and alginate in aqueous solution

The associative phase behavior of cricket protein isolate (CPI) and sodium alginate (AL) in aqueous solutions was explored using turbidimetry, methylene blue spectroscopy, zeta potentiometry, dynamic light scattering, and confocal microscopy as a function of pH, biopolymer ratio, total biopolymer concentration (CT), and ionic strength. When both biopolymers had net-negative charges, soluble complexes formed between pH 6.0 and 8.0, however when both biopolymers had opposing net charges, insoluble complexes formed as complex coacervates below pH 5.5, defined as pHφ1, followed by precipitates below another critical pH 3.0 (pHp). Increasing the CPI:AL weight ratio or CT facilitated complex formation, and the addition of salts (NaCl/KCl) had a salt-enhancement and salt-reduction impact at low and high salt concentrations, respectively. Ionic interactions between oppositely charged CPI and AL were mainly responsible for the formation of their insoluble complexes, while hydrogen bonding and hydrophobic interactions also played significant roles.

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVA:PE ratio of 1:1 (C-1:1) may form particulates with a core-shell structure by a flocculation mechanism. The C-1:1-stabilized HIPEs had the smallest oil droplet size (11.34 ± 1.14 μm) and the best resistance to extreme environmental stresses due to their strong, rigid structure and dense interfacial architecture. The in vitro digestion results showed that the bioaccessibility (from 18.3% ± 0.5% to 38.8% ± 4.8%) of curcumin improved with increasing PE content. Our work is helpful in understanding OVA-PE complexes as stabilizers for HIPEs and their potential applications in food delivery systems.

Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix.

The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 gf. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients.

Renewable Mixed Hydrogels Based on Polysaccharide and Protein for Release of Agrochemicals and Soil Conditioning

The study deals with the combination of biopolymers to develop hydrogels intended for agriculture application. The aim is to propose a renewable and eco-compatible solution to enhance agrochemicals and water efficiency and contribute to maintaining soil fertility. We developed a set of hydrogels based on casein and chitosan for water retention and release of agrochemicals, in particular nitrogen fertilizer urea. The weight ratio of biopolymers, from 0.5 to 2, was investigated to understand the influence of their content on the morphology, swelling, swelling-drying cycles, and water retention in soil. The average content of urea in the hydrogels was 30% of the total weight, and up to 80% was released in the soil in 50 days. The biodegradation of the hydrogels in soil has been investigated by the burial method and monitoring the release of CO2. Results demonstrated that by increasing the content of chitosan, the biodegradation time is prolonged up to 20% in 90 days. The obtained results support the ultimate purpose of the work that the combination of two biopolymers at proper weight ratio could be a valid alternative of the marketed hydrogels with the final goal to promote soil fertility and water retention and prolong biodegradation.

OLIVE LEAF POLYPHENOLS LOADED MUCOADHESIVE ORAL FILMS

Among drug delivery systems, mouth dissolving films (MDFs) are a form of drug administration with many advantages. Some problems could be experienced, primarily in pediatric and geriatric patients with conventional drug delivery methods as swallowing. It is of great convenience to dispensing the drug with a film dispersed in the mouth in such cases. In this study, for the preparation of films, the solvent casting method was preferred. The effect of biopolymer ratio and loaded olive leaf extract on the film properties were investigated with the central composite experimental design. Characterization studies of the prepared films were done with AFM, SEM, and FTIR analysis. Based on the characterization studies, the four best formulations were chosen, and further investigations were focused on these formulations. Formulation 8 was chosen as the optimum formulation among 17 formulations due to its better film properties as flexibility and homogeneity, lower disintegration time 200s, and a higher antioxidant capacity 3.21 mM TEAC/g MDF. The obtained data revealed that it is possible to deliver olive leaf polyphenols with the prepared mouth dissolving films.

Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

The complexation between ovalbumin (OVA) and highly charged dextran sulfate (DS) was investigated employing phase behavior, zeta potential, confocal laser scanning microscope (CLSM), isothermal titration calorimetry (ITC) measurement, and dynamic rheometer analysis. The critical boundary pH values (pHc, pHϕ1, pHmax) were strongly dependent on the biopolymer ratio and salt concentration. Results of the phase diagram and zeta potential showed that the formation of complexes was mainly driven by strong electrostatic interactions. As the increase of the OVA/DS ratio, the critical pH values shifted to higher values. However, the addition of NaCl has a diverse effect, lower salt concentration (CNaCl <100 mM) promoted the formation of OVA/DS coacervates, while higher salt concentration (CNaCl≥ 100 mM) suppress the formation of coacervates due to the shielding effect. The ITC results revealed that DS does bind to native form of OVA at pH 7.0 through the electrostatic forces and it was a spontaneous exothermic process (△G < 0, △H < 0). Additionally, much higher viscoelasticity (G'&G″) for all OVA/DS coacervates indicates that the formation of a highly interconnected gel-like structure. The maximum viscoelasticity was shown at an OVA/DS ratio of 10:1 with 50 mM NaCl. On the other hand, the addition of salt decreased the gel transition temperature of OVA thus promote its aggregation in the mixing system. Our work provides important insight for understanding the interaction between sulfated polysaccharide with egg white protein.