Polysaccharide-Protein Interactions and Their Relevance in Food Colloids

Ghosh, Amit; Bandyopadhyay, Prasun

doi:10.5772/50561

Cited by 29 publications

(16 citation statements)

References 35 publications

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“…Furthermore, the opacity (O) was observed to be ranging from 2.9 to 5.9 mm −1 with significant differences among samples ( p > 0.05). As observed in literature, the presence of WP was observed to increase the opaqueness, which might be due to the formation of insoluble protein-polysaccharide aggregates during drying and due to the presence of immiscible dispersed phases in the final composite film [39,40]. Also, only a moderate correlation (r 2 < 0.75) was observed between ΔE and opacity that might be ascribed to the interactions of components, to the network rearrangement and to the formation of aggregates during drying [41].…”

Section: Resultsmentioning

confidence: 79%

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

et al. 2019

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Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A whey protein component in general lowered the viscosity of the initial solutions compared to that of alginate or pectin solutions. Subsequently, a whey protein component lowered the mechanical strength, as well as the affinity for water, as evidenced from an increasing contact angle. The effect of pectin was reflected in the yellowness index, whereas alginate and whey protein affected the opacity of film. Whey protein favored higher opacity, lower gas barrier values and dense structures, resulting from the polysaccharide-protein aggregates. All films displayed however good thermal stability, with degradation onset temperatures higher than 170 °C.

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Section: Resultsmentioning

confidence: 79%

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

et al. 2019

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“…The binding initially causes charge neutralization, which leads to the formation of an insoluble aggregation complex. However, binding anionic polysaccharides with protein at pH>pI resulted in forming soluble complexes (Ghosh & Bandyopadhyay, 2012 ; Schmitt et al., 1998 ).…”

Section: Resultsmentioning

confidence: 99%

“…pH is one of the significant parameters effective in interacting with protein‐polysaccharide complexes, and varying electrostatic interaction creates soluble complexes or insoluble ones (Raei et al., 2018 ; Weinbreck et al., 2003a ; Ye, 2008 ). Proteins carry positive and negative charges on the medium pH and the electrical charges toward various amino acids in the protein molecules and their ionization mode in different pHs (Ghosh & Bandyopadhyay, 2012 ). The other important factor in the interaction between two biopolymers is strength of ionic compounds like NaCl and CaCl 2 .…”

Section: Introductionmentioning

confidence: 99%

Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum

Sarraf¹,

Naji‐Tabasi²,

Beigbabaei³

2021

Food Science & Nutrition

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Summary Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide–protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3–7) and calcium chloride (5–20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG). The complex characteristic was investigated according to turbidity, viscosity behavior, and electrostatic interactions. The turbidity test showed that WPC:BSG and WPC:XG absorbance increased at pH 3.5 and 4.5, respectively, due to the formation of insoluble complex. pH 6 was the start point of the turbidity increment, which showed the formation of soluble complexes between WPC and polysaccharides. The FTIR analysis confirmed creation of soluble complex at pH 6. The absorbance raised with increasing the molar of CaCl2 to 10 mM, but no significant difference was observed by turbidity test in the range of CaCl2<10 mM. Also, the highest viscosity value was obtained by 10 mM CaCl2.

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“…The latter compounds are used as a thickening component and stabilizer. When certain environmental conditions are created (pH, temperature, ionic strength), the interaction of these components can be used as a factor for obtaining an emulsion and optimizing its stability [30,31].…”

Section: Emulsion Structure Design and Samplingmentioning

confidence: 99%

Design, rheology and microstructure of food-grade emulsion-based systems for delivery of vitamin D

2020

Chemical Series

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The fortification of food with vitamin D has several limitations because this group of fat-soluble compounds may degrade or undergo undesirable changes during technologic processing and storage of food. The purpose of this study was to investigate emulsions for vitamin D3 delivery in commercial foods. Oil-in-water (o/w) emulsions stabilized by mixture of various proteins (whey protein isolate (WPI), skimmed milk powder (SMP) and vegan protein isolate (VPI)) as emulsifiers and carboxymethylcellulose as thickening agent were used. The shear stress and effective dynamic viscosity of the emulsions in the wide range of shear rates were experimentally determined. By approximating experimental flow curves using the power-law model, the values of the consistency coefficient and flow behavior index were obtained, which made it possible to classify the emulsions as systems with pseudoplastic flow. Within the framework of the structural approach, the rheological data were analyzed on the basis of the generalized rheological model of Casson. The contributions to the process of viscous flow calculated from the experimental data from the integral characteristics of associates of droplets and individual particles during their hydrodynamic interaction made it possible to explain the effect of changing the viscosity of emulsions from the nature of the emulsifier used. The zeta potential values determined by the dynamic light scattering method indicate the existence of a strong repulsive force as a factor for the stability of emulsions. The sign of the potential and its magnitude indicate the process of adsorption on the surface of fat droplets molecule of protein. The presence of a peak of flocculated particles in the histograms of the particle size distribution is explained by the presence of non-adsorbing polysaccharides, which are capable of the generation of aggregated emulsion structures through depletion flocculation. Regardless of the choice of the type and nature of the protein emulsifier - animal or plant origin, all studied systems were stable and can be considered for use as emulsion-based delivery systems of vitamin D. From an economic point of view, it is advisable to use dry milk as an emulsifier. The resulting emulsions can be used as a basis for the production of vitamin D3-fortified foods, in particular for dairy products.

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Polysaccharide-Protein Interactions and Their Relevance in Food Colloids

Cited by 29 publications

References 35 publications

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum

Design, rheology and microstructure of food-grade emulsion-based systems for delivery of vitamin D

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