Complexation of oligochitosan with sodium caseinate in alkalescent and weakly acidic media

• Published in: Carbohydrate polymers 2023-02, Vol.302, p.120391-120391, Article 120391
• Main Authors: Antonov, Yurij A., Zhuravleva, Irina L., Bezrodnykh, Evgeniya A., Berezin, Boris B., Kulikov, Sergey N., Tikhonov, Vladimir E.
• Format: Article
• Language: English
• Subjects: Caseinate sodium; Caseins - chemistry; Chitin - chemistry; Chitosan; Chitosan - chemistry; Complexation; Hydrogen-Ion Concentration; Oligochitosan; Oligosaccharides
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2022.120391

Сomplexation of oligochitosan (OCHI) having the degree of acetylation (DA 26 %) with sodium caseinate (SC) at pH 5.8 and 7.2 is described and compared with the complexation of OCHI (DA 2 %) at pH 5.8. In the alkalescent medium, the complexation of OCHI (DA 26 %) is weaker and dualistic depending on SC concentration in the system. In the diluted alkalescent system, the formation of only soluble complexes is observed at OCHI/SC ratio ≤0.9. In the semi diluted one, the complexation results in the formation of insoluble complexes those composition changes symbatically with the OCHI/SC ratio in the system. At pH 5.8, OCHI/SC ratio in insoluble complexes remains the same regardless of OCHI/SC ratio in the solution. At pH 5.8, the electrostatic complexation weakens with an increase in DA and is completely suppressed at a high ionic strength. These results can be promising for construction of biodegradable protein/chitosan drug delivery systems. [Display omitted]