Milk Protein–Polysaccharide Interactions

Goh, Kelvin K.T.; Sarkar, Anwesha; Singh, Harjinder

doi:10.1016/b978-0-12-405171-3.00013-1

Cited by 14 publications

(16 citation statements)

References 191 publications

(175 reference statements)

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“…Complex coacervation is one way that whey proteins and polysaccharides (PP) can interact, and refers to the formation of electrostatic complexes between proteins and polysaccharide molecules, which leads to formation of a two-phase system (one with the biopolymers as a complex and the other mainly with the solvent water). Coacervates of PP can occur when the pH of the mixture is lower than the isoelectric point of the protein (Goh et al 2008;Ye 2008).…”

Section: Discussionmentioning

confidence: 99%

“…At this pH, proteins have a net positive charge, while polysaccharides have a negative charge (Goh et al 2008;Ye 2008) and attractive electrostatic interactions will take place and complexes will be formed. In our study, the complexation of the two different types of alginate and two different types of whey protein products at pH 3.0 appeared to cause formation of complex coacervates, as also seen by Qomarudin et al (2015) for b-lactoglobulin/alginate systems.…”

Section: Discussionmentioning

confidence: 99%

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The effect of alginates on in vitro gastric digestion of particulated whey protein

Koutina

Ioannidi

Nogueira

et al. 2017

Int J of Dairy Tech

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The aim of the study was to investigate how microparticulated and nanoparticulated whey proteins mixed with alginate respond to simulated in vitro gastric digestion conditions at pH 3.0. Initially, particle size distributions and zeta potential were measured in all mixtures at pH 3.0. Particle size distributions as well as SDS‐PAGE were used to investigate the rate of protein degradation by pepsin during simulated in vitro gastric digestion. The complexation of nanoparticulated and microparticulated whey protein with alginates causes formation of insoluble and soluble complexes, which can resist pepsin degradation to a different degree. These results highlight the potential of developing new food products, which can enhance satiety.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

The effect of alginates on in vitro gastric digestion of particulated whey protein

Koutina

Ioannidi

Nogueira

et al. 2017

Int J of Dairy Tech

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“…Overall, SEM images and small deformation rheology results confirmed that the inclusion of calcium alginate microgel particles (1 2 wt%) altered the surface regularity of -carrageenan by introducing defects that were due in a less defined network because of incompatibilities between the biopolymers. 111,112 Interestingly, such inactive calcium alginate microgel particles significantly increased the oral residence time in young adults 109 (Fig. 8) as well as the elderly 113 compared with a single continuous gel system made up of correspondingcarrageenan concentrations.…”

Section: Structuring Of Mixed Gels For Special Oral Processing Needsmentioning

confidence: 96%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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“…Additionally, whey proteins also associate with casein micelles through β‐lactoglobulin (β‐lg) and κ‐casein interactions (Donato & Guyomarc'h, 2009). Formation of higher amount of whey protein gel in C:W‐Choco in addition to κ‐carrageenan‐milk protein interactions could be responsible for requirement of lower amount of κ‐carrageenan to reduce UHT fouling (Goh, Sarkar, & Singh, 2014), where cocoa particles were immobilized by both whey protein formed gel network and milk protein‐hydrocolloid gel network. This gel formation due to the presence of higher whey proteins in C:W‐Choco‐0 can also be related to its significantly longer UHT run time as compared to RMPC‐Choco‐0.…”

Section: Resultsmentioning

confidence: 99%

Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

Singh

Prakash

2020

Journal of Food Science

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The effects of two milk protein formulations and κ-carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145°C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied. These two beverage formulations were: (i) reconstituted milk protein concentrate (RMPC-Choco) and (ii) RMPC and reconstituted whey protein concentrate (C:W-Choco). The UHT run times for samples prepared without κ-carrageenan were very short (9.5 ± 0.71 and 26.5 ± 2.12 min for RMPC-Choco-0 and C:W-Choco-0, respectively) due to settlement of cocoa powder particles inside the UHT plant leading to severe fouling. The κ-carrageenan requirement for UHT stable (UHT run times > 120 min) RMPC-Choco and C:W-Choco was 0.03 and 0.01%, respectively. The presence of higher amounts of whey proteins in C:W-Choco lowered its κ-carrageenan requirement to render it UHT stable due to additional gelation of whey proteins. This additional gelation was evident from larger average particle sizes and higher viscosity of UHT treated C:W-Choco samples at κ-carrageenan concentrations similar to RMPC-Choco samples.

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Milk Protein–Polysaccharide Interactions

Cited by 14 publications

References 191 publications

The effect of alginates on in vitro gastric digestion of particulated whey protein

The effect of alginates on in vitro gastric digestion of particulated whey protein

Oral processing of emulsion systems from a colloidal perspective

Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

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