Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

Jones, Owen G.; Decker, Eric A.; McClements, David Julian

doi:10.1016/j.foodhyd.2008.11.013

Cited by 150 publications

(109 citation statements)

References 65 publications

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“…The hydrogels particles formed, exhibited pH-dependent swelling and aggregation behavior ranging from nano to micro sizes, and were proposed as potential vehicles for various delivery applications [54 • ]. Similarly, heatinduced hydrogel particles were formed from β-lg and beet-pectin at pH range 3-7 [55,56]. A modification of this approach was to first form heatinduced β-lg nanoparticles, then to nanocoat them with beet pectin [57 •• ].…”

Section: Non-covalent Interactionsmentioning

confidence: 99%

Milk proteins as vehicles for bioactives

Livney

2010

Current Opinion in Colloid & Interface Science

791

394

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Section: Non-covalent Interactionsmentioning

confidence: 99%

Milk proteins as vehicles for bioactives

Livney

2010

Current Opinion in Colloid & Interface Science

791

394

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“…[3,9,14] Samples were left standing at room temperature for 20 min with continuous stirring at the desired pH before further use. [3,11,12] To form molecular complexes or protein-polysaccharide particles, protein and pectin solutions were mixed in the appropriate mass ratio and then heated together or heated individually before mixing with the other (see Table 1). After the samples had been heated in the water bath, they were removed and placed immediately into an ice bath for 3 h to ensure rapid cooling and to bring all aggregation reactions to a halt.…”

Section: Biopolymer Suspension Preparation and Fabrication Techniquesmentioning

confidence: 99%

“…All measurement were performed at 25°C and replicated three times. [3,9,11,14] Determination of foaming properties…”

Section: Particle Size Determinationmentioning

confidence: 99%

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Oduse¹,

Campbell

Lonchamp

et al. 2017

International Journal of Food Properties

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Five types of electrostatic complex (macromolecular complexes, core-shell particles, and mixed homogeneous particles) were formed between whey protein (whey protein concentrate [WPC]) and pectin. By controlling the thermal treatment, composition, and order of mixing, it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability, and organoleptic properties. ARTICLE HISTORY

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“…4). Recently it has been shown that biopolymer particles can be formed by heating mixtures of proteins and polysaccharides together under conditions where they form molecular complexes (Jones, Decker, & McClements, 2009;Jones, Decker, et al, 2010;Jones, Lesmes, Dubin, & McClements, 2010;Jones & McClements, 2008, 2010a.…”

Section: Biopolymer Particles: Mixed Biopolymer Typementioning

confidence: 99%

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

2011

Self Cite

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Available at: https://works.bepress.com/djulian_mcclements/160/ This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. such as u-3 rich oils, conjugated linoleic acid (CLA), oil-soluble vitamins, flavors, colors, and nutraceuticals. This article provides an overview of a number of different approaches that can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, moulding, and extrusion methods. These delivery systems can be produced from food-grade ingredients using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential applications of each type of structured delivery system are discussed.

show abstract

Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

Cited by 150 publications

References 65 publications

Milk proteins as vehicles for bioactives

Milk proteins as vehicles for bioactives

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

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