Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Funami, Takahiro; Zhang, Guoyan; Hiroe, Mika; Noda, Sakie; Nakauma, Makoto; Asai, Iwao; Cowman, Mary K.; Al-Assaf, Saphwan; Phillips, Glyn O.

doi:10.1016/j.foodhyd.2006.10.009

Cited by 194 publications

(134 citation statements)

References 31 publications

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“…The value of protein contents in turn was as follows: lactic acid, malic acid, citric acid and the emulsifying activity and emulsion stability was significantly positively correlated with protein contents (Ma et al, 2013). Similar result was obtained under different conditions (Funami et al, 2007;Yapo et al, 2007). However, few if any of these studies directly understood the combined effects of processing variables on the protein content, say nothing of emulsifying activity and emulsion stability.…”

Section: Introductionmentioning

confidence: 56%

Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

Wei

et al. 2015

Carbohydrate Polymers

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Section: Introductionmentioning

confidence: 56%

Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

Wei

et al. 2015

Carbohydrate Polymers

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“…AFM imaging in air has elucidated the difference in the network structures between kappa-and iota-carrageenan (Funami, Hiroe et al, 2007), and the molecular bundles of iota-carrageenan seem to be more flexible with higher homogeneity in the vertical height on the image (as presented by a smaller CV value) than those of kappa-carrageenan (Fig. 7).…”

Section: Afm Images Of Food Polysaccharidesmentioning

confidence: 98%

“…The main application envisaged for sugar beet pectin in the food industry is thus as an emulsifi er rather than as a gelling or stabilizing agent. Emulsifying properties of sugar beet pectin have been attributed predominantly to the proteinaceous moiety (Funami, Zhang et al, 2007). AFM imaging under n-butanol has visualized liner carbohydrate chains, branched carbohydrate chains, and carbohydrate-protein complexes for sugar beet pectin (Kirby et al, 2006).…”

Section: Charidementioning

confidence: 99%

Atomic Force Microscopy Imaging of Food Polysaccharides

Funami

2010

FSTR

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Atomic force microscopy (AFM) is a type of scanning probe microscopy that generates images (primarily topographical ones) by scanning the surface of samples with a sharp tip. AFM is applicable to samples with low electric conductivities, and its operating range spans that accessible to both light and electron microscopes, allowing for molecular resolution. These features of AFM enable soft materials to be visualized under natural conditions without harsh or damaging procedures. For food polysaccharides, AFM is capable of visualizing not only dispersed molecules but also molecular assemblies with an advantage over other physical techniques in quantifying the heterogeneity of samples. From these perspectives, AFM is one of the most versatile techniques for obtaining structural information on food polysaccharides, contributing to the progress of this research area. In this article, AFM images of various food polysaccharides are presented along with the usefulness and limitations of this microscopy technique.Keywords: atomic force microscopy (AFM), food polysaccharides, dispersed molecule, molecular assembly, supermolecular structure *To whom correspondence should be addressed. E-mail: tfunami@saneigenffi.co.jp IntroductionAtomic force microscopy (AFM), developed by Binning and Quate in 1986, is a type of scanning probe microscopy that generates images, primarily topographical ones, by scanning the surface of samples with a sharp tip attached to a cantilever. This means that AFM generates images by touching samples rather than observing them. AFM is applicable to samples with low electric conductivities, differing from a scanning tunneling microscope, and is free from a diffraction limit, allowing for a molecular resolution up to the sub-nanometer level. These features of AFM enable the visualization of soft materials, including biomaterials and food materials under natural conditions without harsh or damaging preparative and imaging procedures used in conventional electron microscopy methods, including dyeing, drying, and metal deposition. AFM imaging works both in air and aqueous environments, making it possible to visualize samples in a hydrated form such that the samples exhibit behaviors similar to those seen in real systems.As a tool for the study of food hydrocolloids, AFM is capable of visualizing not only dispersed or isolated molecules

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“…Together with 0.2 % calcium chloride pectin increased mechanical gel properties (increased level of stress -15 % and hardness -22 %) . Pectins proteinaceous moiety functions increase the accessibility and surface activity of emulsion droplets (Funami, 2007;Lutz, 2009;Funami, 2010). (Fig.…”

Section: Pectins (E440)mentioning

confidence: 99%

Usage of hydrocolloids in cereal technology

Mikuš¹,

Valı́k²,

Dodok³

2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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MIKUŠ, Ľ., VALÍK, Ľ., DODOK, L.: Usage of hydrocolloids in cereal technology. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 325-334 Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to infl uence functional properties of food (structure, texture, etc.), improving their properties during production (bigger dough volume, better dough manipulation -better adhesion), increasing stability, maintaining taste fi rmness in frozen products and prolonging durability of cereal products in food industry. Hydrocolloids are characteristic for their thickening eff ect and are used for their emulsifying and steadiness properties. The aim of this review is to provide useful information about hydrocolloids including chemical structure, origin, common and recommended usage in food industry, proper application in the cereal technology and future scientifi c heading of these hydrocolloids.hydrocolloids, colloidal solution, thickening, toughening Food hydrocolloids are biopolymers with high molecular weight, containing a hydrophile string, o en with colloidal properties (ability to fi rmly bind large amount of water, up to one hundred times of its weight), which are used as ingredients in food industry to adjust the microstructure, texture, taste and to prolong shelf-life. Their properties are aff ected by size of molecules, directions and association of molecules, concentration, size of particles, dispersion degree and others.The name "hydrocolloid" includes many polysaccharides obtained from plants, seaweed, microorganisms, as well as modifi ed biopolymers created by chemical or enzyme adaptation of starch and cellulose (Renard, 1996;Rollet, 1995).Food industry observed an increased application of these biopolymers in the last years. Although they are used at concentrations less than 1 % they have considerable eff ect on texture and sensorial properties in food products.Hydrocolloids have neutral taste and aroma, which enables them free access to food insertion. Hydrocolloids are used as sugar, fat and gluten substitutes, stabilizers (emulsions, foams), crystallizing inhibitors, thickening agents, gelatinization substances and they also modify starch gelatinization (Chenlo, 2009;Rosell, 2001). Natural hydrocolloid gums are a good source of soluble dietary fi bre (up to 85 % of dry mass). Their energy value is minimal to none, therefore are hydrocolloids used as fat replacing ingredients. Soluble dietary fi bre also reduces the concentration of cholesterol and improves gastrointestinal functions and glucose tolerance (Sozer, 2009).Hydrocolloid usage in cereal technologies depends on their properties to densify liquids (viscosity increase), water holding capacity, hydration rate and eff ect of temperature on hydration (for most hydrocolloids viscosity drops with rising temperature) (Příhoda, 2003).From health point of view, hydrocolloids are used in dough and bread systems to block fat absorption during the baking p...

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Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Cited by 194 publications

References 31 publications

Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

Atomic Force Microscopy Imaging of Food Polysaccharides

Usage of hydrocolloids in cereal technology

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