Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

Studies Towards the Stabilisation of a Mushroom Phytase Produced by Submerged Cultivation

“…The result of loss of of phytase activity using 0.2 % w/v j-carrageenan was lower compared to loss of activity in the experimental control. In the studies of Stone and Nickerson [41], emulsions containing j-carrageenan showed higher stability in a mixing ratio of 12:1 (whey protein isolate-carrageenan) regardless of the carrageenan type (j-, i-or k-type) than whey protein isolate alone. Some polymers have been used to stabilize proteins [19][20][21][22].…”

Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

“…Whey protein isolates consist of a mixture of globular proteins including b-lactoglobulin, a-lactalbumin, bovine serum albumin, and immunoglobulins with about 90% of it being composed of the two primary constituents b-lactoglobulin and a-lactalbumin. b-lactoglobulin is a globular protein with a molar mass of 18.2 kDa and an isoelectric point of 5.2 (Nicolai, Britten, & Schmitt, 2011) while alactalbumin has an isoelectric point of 4.1 and a molar mass of 14.1 kDa (Stone & Nickerson, 2012;Weinbreck, de Vries, Schrooyen, & de Kruif, 2003). Pectins are cell wall constituents of many plants and may be obtained from citrus peel or apple pomace by acid extraction.…”

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

“…For that reason the use of preformed proteinepolysaccharide complexes to stabilize oil-inwater (o/w) emulsions has been gaining considerable interest lately. Such complexes can be generated either by electrostatic interactions (Gharsallaoui, Yamauchi, Chambin, Cases, & Saurel, 2010;Jourdain, Leser, Schmitt, Michel, & Dickinson, 2008;Moschakis, Murray, & Biliaderis, 2010a;Stone & Nickerson, 2012) or by covalent bonding brought about by heating (Akhtar & Dickinson, 2007;Xu et al, 2011;Ye, Gilliland, & Singh, 2011).…”