Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

Ye, Aiqian

doi:10.1111/j.1365-2621.2006.01454.x

Cited by 319 publications

(184 citation statements)

References 61 publications

(123 reference statements)

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“…This agrees with previous observations that report electrostatic complexes between anionic polysaccharides and proteins are reversible and tend to dissociate above the isoelectric point of the protein. 30 In the case of the control particles, particle size data measured by static light scattering revealed that only small droplets of emulsified oil remained following dilution at pH 7 and pH 8. Microscopy also confirmed the absence of filled hydrogel particles following dilution with pH adjusted buffer.…”

Section: Influence Of Ph On the Stability Of Cross-linked And Controlmentioning

confidence: 99%

Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking

Matalanis

McClements

2011

Food Biophysics

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Filled hydrogel particles can be used to encapsulate, protect, and deliver lipophilic components. In this study, we investigated the influence of preparation conditions on the size of filled hydrogel particles created using biopolymer phase separation and enzymatic cross-linking. We then investigated the stability of these particles to external stresses: pH (pH 2-8); heat (40°-90°C, 20 min); sodium chloride (0-500 mM); and calcium chloride (0-8 mM). Filled hydrogel particles were fabricated as follows: (i) high methoxy pectin, sodium caseinate, and caseinate-coated lipid droplets were mixed at pH 7 under conditions where phase separation due to thermodynamic incompatibility occurred; (ii) this mixture was acidified (pH 5) to induce adsorption of anionic pectin molecules around lipid-filled caseinate-rich particles; (iii) the caseinate within the particles was enzymatically cross-linked using transglutaminase. Three mixing conditions (0, 100, and 1,000 rpm) were tested during particle acidification. Particle size measurements indicated that larger particles were formed at 0 and 100 rpm than at 1,000 rpm. Under high pH conditions (pH 6-8), particles cross-linked with transglutaminase remained intact while control particles (not cross-linked) disintegrated. The addition of calcium to both control and crosslinked particles resulted in system gelation above 4 mM calcium chloride. Control and cross-linked particles remained stable to heating and to the addition of sodium chloride. Results from this study demonstrate the versatility and robustness of this delivery system for lipophilic bioactives.

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Section: Influence Of Ph On the Stability Of Cross-linked And Controlmentioning

confidence: 99%

Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking

Matalanis

McClements

2011

Food Biophysics

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“…At high concentrations of biopolymer, when the polysaccharide or the protein are in excess, there is no complexation (YE; FLANAGAN;SINGH, 2006;YE, 2008). Moreover, at higher biopolymer concentrations, the system can show phase separation due to thermodynamic incompatibility depending on the ionic strength caused by competition between the macromolecules for the solvent (TOLSTOGUZOV, 1997).…”

Section: Rheological Analysismentioning

confidence: 99%

Soursop juice stabilized with soy fractions: a rheologial approach

Fasolin

Cunha

2012

Food Sci. Technol

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The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

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“…Xanthan gum is a hetero-polysaccharide produced from a microorganism (Xanthomonas campestris) through extracellular aerobic fermentation with a linear/helical structure. Its pK a is around 2.8 and its main monomer is β-D-glucose (Ye, 2008;Souza et al, 2013). Carrageenan is a polymer with a linear/helical structure, obtained from several species of marine algae, and located in the cell wall and in algae intercellular matrix tissue.…”

Section: Polysaccharidesmentioning

confidence: 99%