Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin

Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

“…Pectin is also applied in the formation of interfacial polymeric complexes, particularly for the production of emulsified oils, e.g., soy bean oil and corn oils (Güzey & McClements, 2007). Pectin could form interfacial complexes with many proteins, for example, b-lactoglobulin (Güzey & McClements, 2007;Xiang, Liu, Fan, & Gao, 2015), whey protein isolate (Lutz, Aserina, Wicker, & Garti, 2009;Schmidt et al, 2016), bovine serum albumin (Li, Fang, Al-Assaf, Phillips, & Jiang, 2012), pea protein isolate (Tamnak, Mirhosseini, Tan, Ghazali, & Muhammad, 2016). In our previous report, the use of complexes between pectin and zein to stabilize o/w emulsions at different pHs was preliminary investigated (Juttulapa, Piriyaprasarth, & Sriamornsak, 2013).…”

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

“…The effectiveness of pectin with a low degree of methyl esterification to improve the emulsifying activity of WPI was recently also reported by Schmidt et al (Schmidt, et al, 2016). The authors compared the emulsifying properties of WPI and citrus pectin conjugates as affected by the degree of esterification of the citrus pectin and revealed that citrus pectin with low degree of methyl esterification gave the highest conjugation yield and smallest droplet size.…”

Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates

“…The degree of glycosylation was further confirmed by SDS‐PAGE measurement of the change in molecular weight before and after the WPI glycosylation reaction. In Figure 4, the bands at 14, 18, and 37 kDa were α‐lactalbumin, β‐lactoglobulin, and β‐lactoglobulin dimer, respectively (Schmidt et al., 2016). The molecular weight of the dextran was 40 kDa, so the molecular weight of WPI‐D was expected to be higher than 54 kDa.…”