Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions

Stone, Andrea K.; Teymurova, Anzhelika; Chang, Chang; Cheung, Lamlam; Nickerson, Michael T.

doi:10.1007/s10068-015-0155-3

Cited by 16 publications

(9 citation statements)

References 34 publications

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“…Depending on the nature of the interactions involved, the mixed system may exist as a miscible molecular solution, a colloidal dispersion of protein-polysaccharide complexes, or segregated phases (Bokkhim, Bansal, Grondahl, & Bhandari, 2015). The nature of any colloidal dispersion formed depends on the molecular characteristics of the biopolymers involved (charge density, molar mass, conformation, flexibility, and concentration), environmental conditions (pH and ionic strength), and the biopolymer mixing ratio (Souza & Garcia-Rojas, 2015;Stone, Teymurova, Chang, Cheung, & Nickerson, 2015;Yuan, Wan, Yang, & Yin, 2014). For electrically charged polysaccharides, electrostatic interactions play a particularly important role in the formation of protein-polysaccharide complexes.…”

Section: Introductionmentioning

confidence: 99%

Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

Liu

et al. 2017

Food Hydrocolloids

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The influence of pH (2-7) and ionic strength (0 to 200 mM NaCl) on the properties of hydrolyzed rice glutelin (HRG), alginate, and their mixtures in aqueous solutions was investigated using turbidity, ζ-potential, and microscopy measurements. Soluble or insoluble complexes could be formed between HRG and alginate by manipulating solution conditions such as HRG:alginate ratio, pH, and ionic strength. Relatively small complexes that were relatively stable to aggregation and sedimentation over a wide range of pH conditions could be formed using a 3:1 HRG to alginate mass ratio. The addition of salt (NaCl) to solutions containing HRG-alginate complexes weakened the electrostatic attraction between them, which led to release of the protein. As a result, the protein molecules tended to interact with other protein molecules (rather than polysaccharide molecules) leading to the formation of precipitates and sediments. The electrostatic complexes formed in this study may be a useful means of extending the utilization of rice proteins as functional ingredients in food and beverage products.

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Section: Introductionmentioning

confidence: 99%

Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

Liu

et al. 2017

Food Hydrocolloids

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“…Presumably, steric effects created by the presence of polysaccharides lead to hinder protein–protein aggregation and consequently solubility is improved . Complexation‐enhanced protein solubility is well observed in the literature . Kato et al .…”

Section: Functional Properties Of Protein–polysaccharide Complexesmentioning

confidence: 91%

“…54 Complexation-enhanced protein solubility is well observed in the literature. 16,18,51 Kato et al 90 reported improved protein solubility in a conjugated mixture of wheat gluten pronase digestion and dextran at 1:5 ratio and concentration of 10% (w/v). Xie and Hettiarachchy 91 observed significantly improved protein solubility for mixtures of soy protein isolate and xanthan gum at mixing ratios of 1:1 to 1:4.…”

Section: Protein Solubilitymentioning

confidence: 99%

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

2018

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Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give unique functionality. This in turn can broaden the diversity of applications that they may be suitable for. Overwhelmingly in the literature, work and reviews relating to coacervation have involved the use of animal proteins. However, with the increasing demand for plant-based protein alternatives by industry and consumers, a greater understanding of how they interact with polysaccharides is essential to control structure, functionality and applicability. This review discusses the factors governing the nature of protein-polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins. © 2018 Society of Chemical Industry.

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“…The interactions might improve the functional properties of the proteins, leading to more potential for them to be used in delivery systems. Studies on the interaction of CP with other polymers such as guar (Uruakpa & Arntfield, ), chitosan (Akbari & Wu, ; Chang, Gupta, Timilsena, & Adhikari, ), gum Arabic (Pirestani, Nasirpour, Keramat, & Desobry, ), pectin (Stone, Teymurova, Chang, et al, ) and poly(acrylic acid) (Shi, Dumont, & Ly, ) have shown that some characteristics of the complexes were improved compared to those of CP alone. Based on the improved properties, development of CP‐/polymer‐based delivery systems would be beneficial to extend the applications of CP.…”

Section: Protein‐based Delivery Systemsmentioning

confidence: 99%

Canola Protein: A Promising Protein Source for Delivery, Adhesive, and Material Applications

Bandara

Akbari

Esparza

et al. 2018

J Americ Oil Chem Soc

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Canola is second only to soy with regard to production volume, but the meal after extraction has limited value-added applications, apart from its use as feed. Emerging interest in the meal is to develop nonfood applications such as delivery systems, adhesives, or plastics. This review critically evaluates the recent progress in research on the applications of value-added canola protein, especially on nonfood applications such as plastics, films, packaging materials, adhesives, and drug delivery applications, and presents the perspectives on the future directions of canola protein utilization. Canola protein with suitable surface activity, gelation, interaction with other polymers, gastric and heat resistance, and biodegradability has the ability to form carriers to encapsulate, protect, and deliver bioactives/drugs. Canola-based adhesives prepared by denaturation, chemical modification, cross-linking, blending with synthetic resins, and nanomaterial addition show promising results in applications as adhesives. Canola protein-based plastic films are mostly prepared by solution casting with the aid of plasticizers to improve the ductility of the protein network through increasing the mobility of protein chains; incorporation of cross-linking agents could also increase protein-protein interactions toward the formation of stronger films. Canola proteins show wide potential for use as an encapsulant in delivery systems, as an adhesive, and as a plastic; however, further research is needed to improve the performance and to make it cost effective. equally contributed to the manuscript preparation and revisions.

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Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions

Cited by 16 publications

References 34 publications

Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

Canola Protein: A Promising Protein Source for Delivery, Adhesive, and Material Applications

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