Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

Albano, Kivia Mislaine; Cavallieri, Ângelo Luiz Fazani; Telis, Vânia Regina Nicoletti

doi:10.1080/87559129.2018.1467442

Cited by 92 publications

(43 citation statements)

References 150 publications

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“…For example, the interfacial tension and apparent viscosity of compound polysaccharides are not a single change rule. Previous studies have demonstrated the interaction between different polysaccharide hydrocolloid molecules and the electrostatic interaction between polysaccharides and proteins [1,7,9,[62][63][64][65][66]. Therefore, we have evidence to speculate that there is a molecular interaction between DOP and PGA or DOP and GA.…”

Section: Discussionmentioning

confidence: 68%

“…Emulsions are applied in various fields including food, cosmetics, pharmaceuticals, petrochemicals, and agricultural products [1][2][3][4]. An emulsion is a thermodynamically unstable system of two immiscible liquids.…”

Section: Introductionmentioning

confidence: 99%

“…An emulsion is a thermodynamically unstable system of two immiscible liquids. Emulsions are categorized into two types: oil-in-water (O/W) and water-in-oil (W/O) emulsions [1,5]. Oil-in-water emulsions are extensively used in food products including milk, beverages, sauces, etc., and oil-in-water emulsions are utilized for delivering lipophilic bioactive compounds such as vitamins and antioxidants [1,[6][7][8].…”

Section: Introductionmentioning

confidence: 99%

“…Emulsions are categorized into two types: oil-in-water (O/W) and water-in-oil (W/O) emulsions [1,5]. Oil-in-water emulsions are extensively used in food products including milk, beverages, sauces, etc., and oil-in-water emulsions are utilized for delivering lipophilic bioactive compounds such as vitamins and antioxidants [1,[6][7][8]. The stability of the emulsions is limited by different phenomena including coalescence, flocculation, lactation, and Ostwald ripening [2][3][4][5]7].…”

Section: Introductionmentioning

confidence: 99%

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Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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Section: Discussionmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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“…Conjugation of polysaccharide to protein improves solubility under unfavorable solution conditions, such as low pH and high ionic strength, which is beneficial for protein emulsification properties. Also, compared with the formulation used protein alone, the emulsion made by conjugated emulsifiers exhibits no precipitation or phase separation when mixed with colouring agents either before or after extensive dilution (Akhtar & Dickinson, 2007;Albano, et al, 2019). Furthermore, the electrostatic complex of protein and polysaccharide is easier to be adsorbed at the oil-water interface, leading the emulsion droplets to be immobilized in a polymer gel network.…”

Section: Emulsifiers and Emulsion Stabilizersmentioning

confidence: 99%

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

Zhu¹

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The risks of chronic diseases related to high fat intake lead to an increased demand for low-fat food products. However, reducing the fat content incorporates textural and sensory defect that significantly impacts consumer acceptability, especially for dairy products. Therefore, hydrocolloids are used as stabilisers and thickeners in food processing since they can be partial or total fat substitutes in foods that confer desirable characteristics normally provided by fats. This project firstly investigated physicochemical characteristics of pure hydrocolloids solutions (gelatin, κ-carrageenan, low methoxyl (LM) pectin and curdlan) under conditions used in dairy products, then the influence of hydrocolloids addition on the stability, flow behaviour, microstructure and lubrication of milk protein solution within varying casein to whey protein ratios was studied.

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Crack Suppression in Conductive Film by Amyloid‐Like Protein Aggregation toward Flexible Device

et al. 2021

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The ORCID identification number(s) for the author(s) of this article can be found under https://doi.org/10.1002/adma.202104187.A fatal weakness in flexible electronics is the mechanical fracture that occurs during repetitive fatigue deformation; thus, controlling the crack development of the conductive layer is of prime importance and has remained a great challenge until now. Herein, this issue is tackled by utilizing an amyloid/ polysaccharide molecular composite as an interfacial binder. Sodium alginate (SA) can take part in amyloid-like aggregation of the lysozyme, leading to the facile synthesis of a 2D protein/saccharide hybrid nanofilm over an ultralarge area (e.g., >400 cm 2 ). The introduction of SA into amyloid-like aggregates significantly enhances the mechanical strength of the hybrid nanofilm, which, with the help of amyloid-mediated interfacial adhesion, effectively diminishes the microcracks in the hybrid nanofilm coating after repetitive bending or stretching. The microcrack-free hybrid nanofilm then shows high interfacial activity to induce electroless deposition of metal in a Kelvin model on a substrate, which noticeably suppresses the formation of microcracks and consequent conductivity loss during the bending and stretching of the metal-coated flexible substrates. This work underlines the significance of amyloid/polysaccharide nanocomposites in the design of interfacial binders for reliable flexible electronic devices and represents an important contribution to mimicking amyloid and polysaccharide-based adhesive cements created by organisms.

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Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

Cited by 92 publications

References 150 publications

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

Crack Suppression in Conductive Film by Amyloid‐Like Protein Aggregation toward Flexible Device

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