Emulsifying properties of proteins and polysaccharides I. Methods of determination of emulsifying capacity and emulsion stability

Gurov, A. N.; Mukhin, M.A.; Larichev, N.A.; Lozinskaya, N.V.; Tolstoguzov, V. B.

doi:10.1016/0166-6622(83)80004-3

Cited by 25 publications

(13 citation statements)

References 15 publications

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“…In general, both cases may occur in multicomponent polymer systems revealing a co-operative type of binding. [25,33,34] It should be emphasised that, at high magnitudes of reduced protein concentrations, free STI could not be detected in the system. This result implies that the denaturation parameters measured in the calorimetric experiments could be attributed to the protein bound to the polysaccharide.…”

Section: Resultsmentioning

confidence: 99%

“…The experimental conditions utilised corresponded to either the incompatibility of STI and polysaccharides or to their complexation. [19][20][21][22][23][24][25][26][27][28][29] Experimental Part Materials STI from soybean (type T-9003) was purchased from Sigma and used without further purification. According to velocity sedimentation data and gel electrophoresis, the homogeneity of the preparation was > 97%.…”

Section: Introductionmentioning

confidence: 99%

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Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor

et al. 2002

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor

et al. 2002

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“…The most intensively studied protein-polysaccharide complexes are coulombic complexes of proteins with anionic polysaccharides, such as alginates, pectic substances, carboxymethyl cellulose, j-and i-carrageenans and dextran sulfate [4][5][6][7][8]. such complexes are formed at pH values below the isoelectric point of the protein but they are stable also at slightly higher pH values.…”

Section: Introductionmentioning

confidence: 99%

Plant protein interactions with polysaccharides and their influence on legume protein functionality A Review

Braudo

Плащина

Schwenke³

2001

Nahrung

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Associative interactions between proteins and polysaccharides, both coulombic and non-coulombic, lead to the formation of interpolymer complexes. Complex formation with charged polysaccharides, either anionic or cationic, imparts solubility to seed globulins in the vicinity of their isoelectric points. This has been shown for the complexes "sunflower 11 S globulin (helianthinin)--sodium alginate" and "faba bean legumin (or the product of its limited proteolysis with trypsin--legumin-T)--chitosan". Hysteresis effects allow to control the solubility of seed globulins in weakly acid or weakly basic media. Formation of soluble complexes of faba bean legumin or legumin-T with chitosan substantially increases the emulsion stability of the both proteins.

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“…The emulsifying capacity of emulsifiers was determined according to the method of Gurov et al (1983) with some modifications. Emulsifying capacity of an emulsifier was determined by adding 1 % (w/w) of emulsifier, 0.1 % (w/w) potassium sorbate and 0.4 % (w/w) citric acid into a beaker.…”

Section: Emulsifying Capacity Of Emulsifiersmentioning

confidence: 99%

Characterization of flaxseed oil emulsions

Lee

Choo

2014

J Food Sci Technol

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The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58 min)≈ 1,000 rpm (29 min) ≈ 2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99±1.34 μm to 47.22±1.99 μm where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values).

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Emulsifying properties of proteins and polysaccharides I. Methods of determination of emulsifying capacity and emulsion stability

Cited by 25 publications

References 15 publications

Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor

Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor

Plant protein interactions with polysaccharides and their influence on legume protein functionality A Review

Characterization of flaxseed oil emulsions

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