Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

Thongkaew, Chutima; Hinrichs, Jörg; Gibis, Monika; Weiß, Jochen

doi:10.1016/j.foodhyd.2014.11.006

Cited by 41 publications

(15 citation statements)

References 29 publications

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“…In the pH range above the pI of the protein, the biopolymers begin to carry similar charges of sufficient magnitude to favor the separation of phases, and thermodynamic incompatibility occurs. This behavior was reported by Thongkaew, Hinrichs, Gibis, and Weiss () when studying the charge density of whey protein and pectin as a function of pH. At pH 3.2, the pectin presents negative charges, whereas the protein is positively charged, favoring an interaction between them.…”

Section: Whey Proteinssupporting

confidence: 73%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β-lactoglobulin, α-lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties. One application of these proteins in food is the formation of interpolymer complexes, along with other proteins or anionic polysaccharides. The formation of complexes occurs mainly through electrostatic interactions between a negatively charged biopolymer and a positively charged biopolymer. This formation is influenced by factors such as pH, ionic strength, and biopolymer ratio. Because they do not use high temperatures and chemical reagents and have additional nutritional and functional value, these complexes have been used as encapsulating agents for bioactive ingredients. Recent studies on their training and applications are addressed in this review to boost new research and applications in the food industry, thus increasing opportunities for utilizing whey proteins.

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Section: Whey Proteinssupporting

confidence: 73%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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“…The effect is ascribed to changes in the degree of ionization and shielding of the acid groups, and hence changes in the average distance between charged points in the polymer chain. Similar results about the effect of salt addition in whey protein isolate-pectin phase separation system were also documented by Thongkaew et al [51].…”

Section: Accepted Manuscriptsupporting

confidence: 87%

Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures

Han

Gao

et al. 2018

International Journal of Biological Macromolecules

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Effects of temperature and solvent condition on phase separation-induced molecular fractionation of gum arabic/hyaluronan (GA/HA) mixed solutions were investigated. Two gum arabic samples (EM10 and STD) with different molecular weights and polydispersity indices were used. Phase diagrams, including cloud and binodal curves, were established by visual observation and GPC-RI methods. The molecular parameters of control and fractionated GA, from upper and bottom phases, were measured by GPC-MALLS. Fractionation of GA increased the content of arabinogalactan-protein complex (AGP) from ca. 11% to 18% in STD/HA system and 28% to 55% in EM10/HA system. The phase separation-induced molecular fractionation was further studied as a function of temperature and solvent condition (varying ionic strength and ethanol content). Increasing salt concentration (from 0.5 to 5 mol/L) greatly reduced the extent of phase separation-induced fractionation. This effect may be ascribed to changes in the degree of ionization and shielding of the acid groups. Increasing temperature (from 4 °C to 80 °C) also exerted a significant influence on phase separation-induced fractionation. The best temperature for GA/HA mixture system was 40 °C while higher temperature negatively affected the fractionation due to denaturation and possibly degradation in mixed solutions. Increasing the ethanol content up to 30% showed almost no effect on the phase separation induced fractionation.

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“…The observation in this study confirmed that heat-induced milk protein microstructure modifies in the presence of hydrocolloids. Similar results with confocal microscopy have been reported for mixture of milk protein/polysaccharides (κ-carrageenan, guar gum and pectin) (Lucey, et al, 1999;Schorsch, et al, 2000;Thongkaew, et al, 2015). Thus, both the changes to protein Chapter 7.…”

Section: (B) Effect Of Hydrocolloid Additionsupporting

confidence: 84%

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

Zhu¹

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The risks of chronic diseases related to high fat intake lead to an increased demand for low-fat food products. However, reducing the fat content incorporates textural and sensory defect that significantly impacts consumer acceptability, especially for dairy products. Therefore, hydrocolloids are used as stabilisers and thickeners in food processing since they can be partial or total fat substitutes in foods that confer desirable characteristics normally provided by fats. This project firstly investigated physicochemical characteristics of pure hydrocolloids solutions (gelatin, κ-carrageenan, low methoxyl (LM) pectin and curdlan) under conditions used in dairy products, then the influence of hydrocolloids addition on the stability, flow behaviour, microstructure and lubrication of milk protein solution within varying casein to whey protein ratios was studied.

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Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

Cited by 41 publications

References 29 publications

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

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