Protein—polysaccharide complexes at the interphase. 1. Characteristics of decane/water emulsions stabilized by complexes of bovine serum albumin with dextran sulphate

Larichev, N.A.; Gurov, A. N.; Tolstoguzov, V. B.

doi:10.1016/0166-6622(83)80003-1

Cited by 36 publications

(9 citation statements)

References 14 publications

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“…6(b)). These findings are supported by previous reports which showed that the emulsifying capacity and emulsion stability increased on transition from a protein to its complex with polysaccharides Larichev et al, 1983). As shown by Tolstoguzov (1991), on addition of equal weight of pectin to a solution of legumin, the emulsion stability increases, while the emulsifying threshold for legumin decreases by a factor of 3.…”

Section: Effect Of Cpi-hydrocolloid Interactions On Emulsifying Propesupporting

confidence: 90%

Emulsifying characteristics of commercial canola protein–hydrocolloid systems

Uruakpa

Arntfield

2005

Food Research International

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Section: Effect Of Cpi-hydrocolloid Interactions On Emulsifying Propesupporting

confidence: 90%

Emulsifying characteristics of commercial canola protein–hydrocolloid systems

Uruakpa

Arntfield

2005

Food Research International

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“…7). It has been reported that high concentrations of sulfated dextrans induce bridging flocculation in emulsions stabilized by globular proteins such as BSA, but not with ␤-lactoglobulin (Larichev et al, 1983;Dickinson, 1996). The increased flocculation observed in our experiment at 5 wt% DS was probably caused by enhanced protein-protein interactions due to the proximity of flocculated droplets.…”

Section: Particle Size Measurements In Emulsions Containing Dextran Smentioning

confidence: 48%

Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte

Demetriades

McClements

1999

Journal of Food Science

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The creaming stability and viscosity of oil-in-water emulsions stabilized by whey protein isolate were monitored as functions of dextran sulfate (DS) and electrolyte (NaCl) concentration. At a specific DS concentration (the critical flocculation concentration, CFC), the droplets became flocculated, which promoted creaming. Addition of electrolyte caused an increase in CFC. At NaCl concentrations Ͻ0.5 wt%, addition of electrolyte decreased emulsion viscosity, but at concentrations Ͼ0.5 wt% it caused an increase in viscosity due to increased flocculation. The results were due to the influence of electrostatic screening on the effective volume of DS molecules and colloidal interactions between droplets.

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“…For example, the emulsifying activities and emulsion stability of certain types of proteins have been shown to be improved in the presence of anionic polysaccharides Larichev et al, 1983).…”

Section: Anionic and Emulsifying Activities Of Epsmentioning

confidence: 99%

Yield and physicochemical properties of EPS from Halomonas sp. strain TG39 identifies a role for protein and anionic residues (sulfate and phosphate) in emulsification of n‐hexadecane

Gutiérrez

Morris

Green

2009

Biotech & Bioengineering

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In this study, we investigated the yield and physicochemical properties of the high molecular weight extracellular polymeric substance (HMW-EPS) produced by Halomonas sp. strain TG39 when grown on different types and ratios of substrates. Glucose (1% w/v) and a peptone/yeast extract ratio of 5.1 (0.6% w/v final concentration) yielded an EPS fraction (HMW-glucose) exhibiting the highest anionic activity (20.5) and specific emulsifying activity (EI24 = 100%) compared to EPS produced by cells grown on mannitol, sucrose, malt extract or no carbon source. The HMW-EPS fractions were capable of binding approximately 255-464 mg of methylene blue (MB) per gram of EPS, which represents the highest reported binding of MB by a bacterial EPS. A comparative evaluation of these properties to those of commercial hydrocolloids indicated that the combined effect of protein and anionic residues of the HMW-EPS contributed to its ability to emulsify n-hexadecane. Liquid chromatography revealed the HMW-glucose EPS to be a heterogeneous polymer with a polydispersity index of 1.8. This work presents evidence of a correlation between the anionic nature and protein content of bacterial EPS with its emulsifying qualities, and identifies EPS produced by strain TG39 as a high MB-binding bacterial sorbant with potential biotechnological application.

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Protein—polysaccharide complexes at the interphase. 1. Characteristics of decane/water emulsions stabilized by complexes of bovine serum albumin with dextran sulphate

Cited by 36 publications

References 14 publications

Emulsifying characteristics of commercial canola protein–hydrocolloid systems

Emulsifying characteristics of commercial canola protein–hydrocolloid systems

Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte

Yield and physicochemical properties of EPS from Halomonas sp. strain TG39 identifies a role for protein and anionic residues (sulfate and phosphate) in emulsification of n‐hexadecane

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