Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability

Murayama, Daiki; Rankin, Scott A.; Ikeda, Shinya

doi:10.1016/j.foodhyd.2020.106558

Cited by 13 publications

(3 citation statements)

References 46 publications

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“…Polysaccharides are very effective in improving the stability of emulsions ( Murayama et al, 2021 ). Appropriate polysaccharides can enhance the viscosity of emulsions, thereby delaying the rate of fat aggregation during storage.…”

Section: Types and Characteristics Of Hydrocolloids In Dairy Productsmentioning

confidence: 99%

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Zhang,

Ren,

Wang

et al. 2024

Food Chemistry: X

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Section: Types and Characteristics Of Hydrocolloids In Dairy Productsmentioning

confidence: 99%

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Zhang,

Ren,

Wang

et al. 2024

Food Chemistry: X

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“…The chicory root pectin extracted by citric acid and sodium citrate in a study was a pseudoplastic fluid, while that extracted by ammonium oxalate and alkali was an expansive fluid [ 9 ]. Moreover, most studies have focused on the extraction of potato pectin with hydrolyzed chains by the aid of acidic, basic, and enzymatic hydrolysis for commercial applications [ 10 , 11 , 12 , 13 ]. These techniques have elevated the extraction efficiency of potato pectin by directly destroying the linkages among pectin, hemicellulose, and cellulose, accompanied with the destruction of the pectin structure.…”

Section: Introductionmentioning

confidence: 99%

Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone

Lei,

Qin,

Wang

et al. 2023

Foods

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The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution–sol–gel transition process of OPP with different additions of gluconic acid-δ-lactone (GDL). The gelation time (Gt) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (η*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20~6.3 Pa·s at 9000 s. The increase in shear rate caused a decrease in η, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in ζ-potential (from −21.5 mV to −11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%~38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing.

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“…Recent demand for cost-competitive and biodegradable materials for industrial inputs has made pectin an ideal polysaccharide for protein modification. Better solubility, emulsifying and colloidal properties have been observed for pectin-based Maillard-type products (Klinchongkon, et al, 2019;Murayama, Rankin, & Ikeda, 2020;Qi, Xiao, & Wickham, 2017).…”

Section: Introductionmentioning

confidence: 99%

Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide

Chi

et al. 2022

Food Chemistry

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Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability

Cited by 13 publications

References 46 publications

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone

Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide

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