Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Chen, Bingcan; Li, Hongjun; Ding, Yi; Suo, Huayi

doi:10.1016/j.lwt.2012.01.006

Cited by 87 publications

(40 citation statements)

References 34 publications

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“…In consideration of these conditions, bowel soluble microcapsules must be resistant to pH levels in the range of 1.0-3.0 in the gastric fluid and then disintegrate in the duodenum or the first half of the small intestine. Therefore, pH-dependent materials such as protein (Nori et al, 2011) and high methoxy pectin (HMP) (Chen et al, 2012;Gerez et al, 2012) are ideal for encapsulation.…”

Section: Introductionmentioning

confidence: 99%

Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with Lactobacillus delbrueckii

Sun

Wang

Han

et al. 2013

Int J of Food Sci Tech

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Summary This study was aimed to use soy protein isolate (SPI) and high methoxy pectin (HMP) as encapsulating materials for probiotic bacterial (Lactobacillus delbrueckii) delivery systems. The encapsulation conditions were optimised, and scanning electron microscopy (SEM) was used to characterise the microstructural changes of the microcapsule. The results showed that the optimal conditions for microcapsule preparation were 90 mg mL−1 SPI and 1 mg mL−1 HMP, with a SPI/HMP ratio of 7:1 (v/v), and a L. delbrueckii suspension to SPI–HMP complex ratio of 1:1 (v/v). The viability of the probiotics in the microcapsules reaching the small intestine was 3 log CFU mL−1 higher than that of naked bacteria. SEM showed that the surface of the SPI–HMP compound microcapsules was smooth and that a large number of L. delbrueckii could be seen in cross‐sections of the microcapsules.

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Section: Introductionmentioning

confidence: 99%

Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with Lactobacillus delbrueckii

Sun

Wang

Han

et al. 2013

Int J of Food Sci Tech

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“…A similar phenomenon was also observed in other protein/polysaccharide systems, such as whey protein isolate/beet pectin and β‐LG/CMC complexes (Chen et al . ). During heating, the crossover point of G″ and G′ was defined as the onset point of gelation, at which the sol–gel transition temperature of Ly/XG mixture was set to 30.5 °C.…”

Section: Resultsmentioning

confidence: 97%

Rheological and spectral analysis of xanthan gum/lysozyme system during nanoparticle fabrication

et al. 2018

Int J of Food Sci Tech

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Summary Nanoparticles (NPs) were fabricated by xanthan gum (XG) and lysozyme (Ly), and the preparation was further analysed to explore the synthesis mechanism. Measurement of sizes and zeta (ζ) potential, transmission electron microscopy, and rheological and spectral demonstration were conducted to investigate molecular changes and interactions between XG and Ly under alkaline conditions and in the gelatinisation process. Results indicated that the ζ potential of the Ly/XG mixture was lower than the sum of Ly and XG at initial alkalisation. The interactions, hyperchromic effect and emission intensity of Ly were enhanced with increased XG concentration. Thus, XG and Ly lost their initial structures and formed metastable state complex. Heating at a high temperature promoted Ly/XG gelatinisation and fabricated stable Ly/XG nanogel for further molecular rearrangement. The worthwhile endeavour prepared Ly/XG NPs through alkali‐coupled thermal method and attempted to provide useful information regarding the synthesis mechanism from rheological and spectral perspectives by simulating preparation condition.

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“…This might be the results of protein conformation variation. Generally, in the cooling process, the increase of the storage modulus is usually caused by the increase of non‐covalent forces between particles, such as van der Waals force and hydrogen bond (Chen, Li, Ding, et al, ; Eleya, Turgeon, ). Gelatin is a kind of linear proteins, which consists of continuous repetitions of Gly‐X‐Y amino acid sequences, where X is mostly proline and Y is mostly hydroxyproline.…”

Section: Discussionmentioning

confidence: 99%

Comparison of rheological properties of different protein/gum arabic complex coacervates

Dong

Cui

2019

J Food Process Engineering

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This study mainly focused on the comparison of rheological properties of soy proteins (SP)/gum arabic (GA) complex coacervates and gelatin (G)/gum arabic (GA) complex coacervates. Frequency sweeping (0.1–100 Hz) results at 25°C showed that SP/GA coacervates storage modulus and loss modulus were crossed at a frequency of 30 Hz. According to the Doi‐Onuki model, it was confirmed that SP/GA complex coacervates were structured with a characteristic length scale (L) of 40 nm, which was much larger than others. It meant that the structure of SP/GA complex coacervates was less tight. Temperature sweeping (40–10°C) results illustrated that L of G/GA complex coacervates were decreased from 600 to 10 nm during the cooling process due to the formation of hydrogen bonds, while L of SP/GA complex coacervates were not changed greatly. Light microscopy observations revealed that the G/GA complex coacervates were more regular after cooling to 10°C. All the results indicated that protein types greatly influenced the structures of the complex coacervates. The results in this article will be useful for clarifying the reasons why different complex coacervates showed different morphologies and will provide theoretical support for rational use of protein/polysaccharide complex coacervates in food industry. Practical applications Complex coacervation between proteins and polysaccharides is a common phenomenon in the food processing. Understanding the interactions of proteins and polysaccharides is of importance not only in making cost‐efficient use of functional ingredients, but also in designing novel foods, controlling and improving structures of food ingredients and textural properties of fabricated foods. This study mainly focused on the rheological properties of soy proteins/gum arabic (SP/GA) complex coacervates and gelatin/gum arabic (G/GA) complex coacervates. The results indicated that protein types greatly influenced the structures of the complex coacervates. Structures of SP/GA coacervates were less tight than others. Characteristic length scales of G/GA coacervate significantly decreased during cooling process. The results in this paper will provide theoretical support for rational use of protein/polysaccharide complex coacervates in food industry.

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Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Cited by 87 publications

References 34 publications

Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with Lactobacillus delbrueckii

Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with Lactobacillus delbrueckii

Rheological and spectral analysis of xanthan gum/lysozyme system during nanoparticle fabrication

Comparison of rheological properties of different protein/gum arabic complex coacervates

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