Propyleneglycol alginate

Catalog Number	ACM9005372-2
CAS	9005-37-2
Synonyms	1,2-Propanediol alginate
Molecular Formula	C3H8O2?x
Melting Point	886.32 °C
Purity	98%+
Physical State	Powder

Knowledge & Learning Case Study Q&A

Propyleneglycol Alginate for the Preparation of Gelled Foam

Nilsen-Nygaard J, et al. Food Hydrocolloids, 2016, 57, 80-91.

This study investigates the preparation and properties of gelled foams using propylene glycol alginates (PGA) with varying degrees of esterification (D.E.).
The gel preparation process involved creating 2% (w/w) PGA gelled foams and mixed 1% PGA + 1% alginate foams. Gelling solutions were prepared and subjected to high shear mixing to ensure effective foam formation. For the PGA-only foams, 200 ml of the solution was mixed with GDL (a gelling agent) for 10 minutes on a magnetic stirrer, then transferred to a kitchen machine for further high shear mixing. The PGA/alginate systems gelled more rapidly and were transferred to the mixer immediately after GDL addition.
The resulting gelled foams were poured into custom-made cylindrical molds and left to gel overnight. The study found that the foamability increased, and the mechanical strength decreased with higher D.E., indicating a trade-off between foam stability and strength.

Enhancing Pea Protein Functionality via Conjugation with Propylene Glycol Alginate

Jain S, et al. Food Chemistry, 2024, 449, 139179.

Propylene glycol alginate (PGA) binds to pea proteins via transacylation to enhance pea protein function. The transacylation reaction was conducted at a pH of 11.0, with varying mass ratios of pea protein isolate (PPI) to PGA and different reaction times, in a sonic bath maintained at 40 °C. The optimal degree of glycation was observed at a 45-minute reaction time, with mass ratios of 2:1 (37.73%) and 1:1 (35.96%). Ultrasonication significantly enhanced glycation, as confirmed by gel electrophoresis. The glycation process increased the random coil content of pea proteins by 28%, leading to improvements in their solubility (2.02 times higher at pH 7.0), water-holding capacity (over 50% at pH 7.0), foaming properties, emulsifying properties, and heat stability.
To prepare the PGA-pea protein conjugates, PGA was dissolved in deionized water and stirred overnight, while PPI dispersions were prepared in sodium phosphate buffer at different pH levels (10.0, 11.0, 12.0). The PPI mixtures were treated in an ultrasonic water bath, where the temperature was meticulously maintained at 40 °C. Post-reaction, the pH was neutralized to 7.0, and the mixture was centrifuged to obtain a supernatant, which was then lyophilized.
This study demonstrates that conjugating pea proteins with PGA via transacylation, enhanced by ultrasonication, significantly improves their functional properties, making them more suitable for various food and beverage applications.

Functional Enhancement of Whey Protein Using Propylene Glycol Alginate

Shi G, et al. Food Chemistry, 2023, 404, 134556.

Propylene glycol alginate (PGA) has been identified as a stabilizing agent when combined with whey protein (WP), improving the stability and transparency of dairy products, especially around the isoelectric point. The interaction between WP and PGA was most effective at a WP/PGA ratio of 3:1 and a pH of 2.4. Additionally, at pH 4.6, WP-PGA formed a soluble complex, which has potential applications in encapsulating bioactive substances.
Preparation of WP-PGA Complex:
To create the WP-PGA complex solution, WP powder was first dissolved in deionized water and stirred at 300 rpm for 3 hours at 25°C to prepare a 10% (w/v) stock dispersion. Separately, PGA powder was dissolved in deionized water by stirring at 1,000 rpm at 25°C until fully dissolved, creating a 1% (w/v) stock solution. Both solutions were stored at 4°C and reconstituted every 7 days to ensure stability.
WP-PGA Complex Condensates:
The WP-PGA condensates were prepared by mixing WP dispersion (0.1% w/v) with PGA solution (0.1% w/v) in varying ratios (1:1, 2:1, 3:1, 4:1). This mixture was stirred at 300 rpm for 30 minutes. The pH was then adjusted to specific values (2.0, 2.4, 3.5, and 4.6) using 0.1 M and 1 M HCl. The sample was then freeze-dried using an LGJ-18 freeze dryer, resulting in a stable complex.

Propylene glycol alginate for the Preparation of Alcohol-free Loaded Curcumin Nanoparticles PGA/Cur

Yuan Y, et al. International Journal of Biological Macromolecules, 2022, 195, 302-308.

Propylene glycol alginate (PGA) was utilized in the formulation of alcohol-free curcumin-loaded nanoparticles (PGA/Cur) using a pH-driven method to overcome curcumin's inherent challenges of low water solubility, poor stability, and low bioavailability. Despite its extremely high drug-loading capacity, a notable characteristic of PGA/Cur, the nanoparticles form a spherical structure through hydrophobic interactions and hydrogen bonding, keeping curcumin in an amorphous state. PGA/Cur demonstrates stability across a pH range of 4.0-8.0, owing to its high surface charge. It also shows good physical stability, effectively slowing curcumin degradation during storage, with a half-life (t1/2) of 37.47 days. Additionally, PGA/Cur maintains its structural integrity in gastric acid, releasing curcumin in the intestine, thereby enhancing curcumin's bioaccessibility. The nanoparticles remain soluble after lyophilization.
Nanoparticle Preparation:
Curcumin was dissolved in deionized water, with the pH adjusted to 12.0 using 1 M NaOH, and stirred until fully dissolved. PGA was then dissolved in deionized water, with the pH adjusted to 2.3 using 1 M HCl. The PGA solution was added to the curcumin solution under stirring at 600 rpm, resulting in the formation of nanoparticles at pH 7.0. These nanoparticles were centrifuged at 3000 g for 10 minutes to remove any unencapsulated curcumin.

Propylene Glycol Alginate for the Preparation of Novel Zeinolysin-based Nanoparticles

Yu Y, et al. Food Hydrocolloids, 2023, 139, 108545.

The interaction of propylene glycol alginate (PGA) and zeinolysin in aqueous ethanol solution enables the preparation of novel zeinolysin-based nanoparticles.
Preparation Methods:
Self-Assembly in Aqueous Ethanol:
Zein was dissolved in aqueous ethanol to create a 0.8% (w/v) stock solution, which was then diluted as needed. For the 0.08% (w/v) PGA stock solution, PGA was dissolved in distilled water, followed by the addition of ethanol until the concentration reached 60%, 65%, or 70% (v/v). The zein and PGA solutions, adjusted to pH 2.0-10.0, were mixed in various mass ratios (ranging from 9:1 to 1:2) with a total biopolymer concentration of 0.2%, 0.4%, or 0.6% (w/v). The mixtures were left at different temperatures (4 °C to 55 °C) and NaCl concentrations (0 to 0.2 mol/L) to promote the formation of nanoparticles, which were collected by centrifugation and freeze-dried.
Anti-Solvation:
In this method, zein was dissolved in ethanol (70% concentration, pH 5.0) and injected into a five-volume PGA aqueous solution under stirring. After 30 minutes of stirring, ethanol was removed via rotary evaporation at 50 °C, and the dispersions were stored at 4 °C or freeze-dried.
pH Cycling:
Zein was suspended in deionized water at pH 12.5 and stirred until fully dissolved. PGA was then added, and the mixture was stirred for 30 minutes before the pH was adjusted to 5.0 with HCl. The dispersions were stored at 4 °C or freeze-dried for further analysis.

Our products and services are for research use only and cannot be used for any clinical purposes.

Online Inquiry

Propyleneglycol alginate (9005-37-2)

Send A Message