Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Freitas, Mírian Luisa Faria; Albano, Kivia Mislaine; Telis, Vânia Regina Nicoletti

doi:10.1590/0104-1428.2404

Cited by 40 publications

(24 citation statements)

References 19 publications

(29 reference statements)

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“…Concerning turbidimetric analyses, WPC showed absorbance values of 0.047 a.u and 0.09 a.u, while pectin showed 0.003 a.u and 0.008 a.u, both with and without sonication, respectively. Similar values were found by Freitas et al [32] on the evaluation of the high methoxyl pectin absorbance in a wide range of pH (3 −7).…”

Section: Zeta Potential and Turbidimetrysupporting

confidence: 89%

“…Albano and Telis [37] observed by optical microscopy that the system WPC:PEC exhibited small scattered soluble complexes that increased slightly with the increase in WPC proportion in the solution. Freitas et al [32] evaluated the effect of soy protein:high methoxyl pectin ratio at pH 3.0 and 3.5 and observed, by turbidimetry and optical microscopy, that complexes formed in pH 3.5 were smaller, more soluble and stable, which turns their use appropriated for food systems.…”

Section: Zeta Potential and Turbidimetrymentioning

confidence: 99%

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Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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Consumers' preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ratios and pH of higher potential for electrostatic interactions they may act as emulsifiers or stabilizers. This study evaluated the ultrasound impact on the electrostatic interaction between pectin (PEC) and whey protein concentrate (WPC) at different WPC:PEC ratios (1:1 to 5:1), and its effect on the emulsification and stability of emulsions formulated with WPC:PEC blends (1:1, 4:1) at low soybean oil contents (5 to 15%). Zeta potential analysis showed greater interactions between biopolymers at pH 3.5, which was proven in FTIR spectra. Rheology and turbidimetry showed that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes. Suspensions were Newtonian, whereas the emulsions showed shear-thinning behavior with slight increase in apparent viscosity as a function of oil content, and remained stable for seven days, with small droplets (<8 μm) stabilized and entrapped in a pectin network evidenced by confocal laser microscopy. Sonication was successfully applied to emulsion stabilization, improving the functional properties of WPC:PEC blends and enabling their application as low-fat systems, providing healthier products to consumers.

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Section: Zeta Potential and Turbidimetrysupporting

confidence: 89%

Section: Zeta Potential and Turbidimetrymentioning

confidence: 99%

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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“…Qiu et al . show ζ‐potential values of high methoxylation PEC slightly more negative in the pH range studied (3.5 to 7), while Freitas et al . reported values close to the ones found in the present study, ranging from −5 (pH of 3) to −25 mM (pH of 7).…”

Section: Resultssupporting

confidence: 81%

“…The moisture and solubility of SPI films diminished with a reduction in the pH from 11 to 3 (Table ), indicating a slight increase of insoluble solids in the film at a pH of 3. As this pH is close to the pI of SPI protein [Figure (a)], it is expected that the film at a pH 3 would be less soluble than the film at alkaline pH, which favors the solubility of SPI …”

Section: Resultsmentioning

confidence: 99%

Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films

Amado

Silva

Mauro

2019

J of Applied Polymer Sci

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Composite films in coacervation condition offer an alternative to change properties of protein‐based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in foods. Maximum interactions between soy protein isolate (SPI) (5%) and high methoxyl pectin (PEC) (0.5, 1, 1.5, and 2%), by zeta potential analysis, are found at a pH of 3. The transparency of the SPI films is lost at this pH. When PEC is added to SPI films, the elasticity, solubility, and permeability to water vapor are not significantly altered, but the tensile strength increases. Permeabilities to oxygen are higher for low PEC contents, but as PEC is added, their values are typical of SPI films produced at a pH of 11. A homogeneous structure is found at the higher PEC concentrations. The interactions of PEC–SPI can be useful to tailor films and coatings for applications such as to carry and protect substances of interest. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48732.

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“…This hypothesis is reinforced when comparing the two hydrocolloids of the same family, but different in degrees of esterification: P106 has a better performance as a foam stabilizer than P121 and presents a 10% higher degree of esterification (69.2 and 59.4%, respectively) (CP Kelco, 2009). Freitas et al (2017) also demonstrated high-methoxyl pectin shows a higher solubility in a greater pH range, increasing the stabilization of protein-pectin complexes. It is known that the protein content is significantly correlated to parameters representative of foam stability (Condé et al, 2017), especially protein Z (Niu et al, 2018).…”

Section: Foam Stabilizationmentioning

confidence: 87%

Hydrocolloids as beers foam stabilizer

Schmidt¹,

Sebastian²,

Tamayo³

et al. 2020

Afr. J. Food Sci.

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Beer foam is one of the most important parameters for consumers, affecting their purchase decision and satisfaction. Studies indicate that foam stability is positively influenced by its viscosity, and based on this fact the brewing industry uses propylene glycol alginate (PGA) as a stabilizer. However, PGA has its use restricted by Brazilian legislation to 0.07 g/L of beer. The objective of this research was to present alternatives to PGA, improving beer foam stability by adding other hydrocolloids, which does not have a maximum amount established by Brazilian legislation, and determining those with the greatest influence on the foam stability without significantly changing the colloidal stability and pH of the beverage. Colloidal stability, viscosity and foam shaking tests showed that the higher the hydrocolloid concentration in the beer, the greater the foam stability. PGA exhibited the best performance among the hydrocolloids tested, followed by Genu® Pectin type 106 HV and Genu® GUM type RL 200-Z, which had a significantly better foaming capacity than the control. Differently from the initial hypothesis, the foam stability was found to be more influenced by the chemical structure of the hydrocolloids, mainly their degree of esterification, than by foam viscosity.

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Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Cited by 40 publications

References 19 publications

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films

Hydrocolloids as beers foam stabilizer

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