Emulsion-stabilizing properties of chitosan in the presence of whey protein isolate: Effect of the mixture ratio, ionic strength and pH

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

“…Nevertheless, the electrostatic effect plays a part in stabilizing emulsions, particularly for SBP, relating to high content of uronic acids and their existing pattern within the molecules. Usage of chelating agents may be effective as a practical strategy to prevent SBP from cation stress (Keowmaneechai & McClements, 2002), or the complexes with other polysaccharides with a larger steric effect may be an option as proposed to increase the stability of emulsions with protein (Benichou, Aserin, Lutz, & Garti, 2007;Laplante, Turgeon, & Paquin, 2006).…”

Chitosan: Gels and Interfacial Properties

“…Surfactant-chitosan layers can also be formed with non-ionic surfactants [76] such as polysorbate 80, due to the small negative charge of the surfactant, attributed to the adsorption of OH − ions from water or potentially from free fatty acids or phospholipids in the oil phase [68]. Many studies can be found on protein-chitosan stabilized emulsions, e.g., with whey protein isolate (β-lactoglobulin) [83][84][85][86] and casein [87] as commonly applied proteins. Chitosan can be added to emulsion droplets primarily stabilized by protein through electrostatic deposition.…”

Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System

“…When the pH approaches the pI, the net electric charge approaches zero. The reduction in net electric charge at the droplet surface results in emulsion destabilization (Laplante et al, 2006). Protein / polysaccharide ratio has significant effects on emulsion stability (Kurt 2010).…”

“…Protein / polysaccharide ratio has significant effects on emulsion stability (Kurt 2010). High ratios of protein / polysaccharide mixture usually produce insoluble complexes with poor emulsifying or stabilizing properties, mainly resulting in a charge neutralizing flocculation effect (Laplante et al, 2006). Kaushik et al (2016) reported that the maximum negative charge in the protein concentrate of flaxseed was found to be pH 8.0 due to the exposure of the anionic groups to the protein surface.…”