Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications

Einhorn-Stoll, Ulrike; Salazar, Tilse; Jaafar, B.; Kunzek, Herbert

doi:10.1002/1521-3803(20011001)45:5<332::aid-food332>3.0.co;2-g

Cited by 24 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, the complex formed is sensitive to ionic strength which affects the electrostatic interaction between b-lactoglobulin and pectin (Girard et al, 2002;Hattori, Hallberg, & Dubin, 2000). Similarly, the stability of sodium-caseinate pectin systems is decreased with increased ionic strength (Einhorn-Stoll, Salazar, Jaafar, & Kunzek, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of protein composition and homogenisation on the stability of acidified milk drinks

Sedlmeyer

Brack

Rademacher

et al. 2004

International Dairy Journal

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Effect of protein composition and homogenisation on the stability of acidified milk drinks

Sedlmeyer

Brack

Rademacher

et al. 2004

International Dairy Journal

View full text Add to dashboard Cite

“…The conjugates that are formed exhibit high interfacial properties. As the formation of the conjugates by the Maillard reaction involves the interaction between an amino group from the protein and an reducing aldehyde group from the polysaccharide, it has been hypothesized that a higher yield of conjugation was obtained under conditions where the functional groups from the biopolymers would be sterically close one from the other (24)(25)(26). As the electrostatic complexation between β-lactoglobulin and acacia gum is mainly involving these functional groups (27), this study aims at investigating the formation of β-lactoglobulin-acacia gum conjugates made from dry-heating of initial electrostatic complexes built under conditions of strong interaction between the two biopolymers.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Formation and Functional Properties of Conjugates Prepared by Dry-State Incubation of β-Lactoglobulin/Acacia Gum Electrostatic Complexes

Schmitt

Bovay

Frossard

2005

J. Agric. Food Chem.

View full text Add to dashboard Cite

The formation of conjugates between beta-lactoglobulin and acacia gum based on electrostatic complexes formed at pH 4.2 was investigated upon dry-state incubation for up to 14 days at 60 degrees C and 79% relative humidity (RH). By means of SEC-HPLC and RP-HPLC, it was shown that the beta-lactoglobulin incubated alone was able to form polymers with molecular masses higher than 200 kDa until 50% of the initial monomeric protein disappeared after 14 days. In the presence of acacia gum at initial protein to polysaccharide weight mixing ratios of 2:1 and 1:2, only 35% of the initial beta-lactoglobulin monomers disappeared after 14 days. Using RP-HPLC, an apparent reaction order of 2 was found for the disappearance of monomeric beta-lactoglobulin both in the presence or absence of acacia gum. However, the reaction rate was faster in the absence of acacia gum. SDS-PAGE electrophoresis with silver staining confirmed the formation of beta-lactoglobulin/acacia gum conjugates. The solubility curves of the incubated beta-lactoglobulin showed a minimum around pH 4-5. By contrast, the minimum of solubility of the beta-lactoglobulin/acacia gum incubated mixtures shifted to lower pH values compared to initial mixtures. The conjugates exhibited higher foam capacity than the incubated protein as well as lower equilibrium air/water surface tension. Conjugation at ratio 1:2 led to increased interfacial viscosity (300 mN s m(-1) at 0.01 Hz) compared to beta-lactoglobulin alone (100 mN s m(-1) at 0.01 Hz), but similar interfacial elasticity (30-40 mN m(-1)). The foam capacity of the conjugates was significantly higher than that of the incubated beta-lactoglobulin as well as foam expansion and drainage time, especially at pH 5.3, i.e., higher than the pH of formation of the conjugates.

show abstract

“…The molecular parameters galacturonan content GC, degree of methoxylation DM, intrinsic viscosity IV and the material properties colour and dissolution time as well as thermal degradation properties were determined as described previously. 5,6 The gelling behaviour was tested by oscillation measurements with temperature sweep as described in a parallel paper. 7 The particle size of the dry powder was determined using a Horiba particle sizer and the electron scanning micrographs were made by a specialised laboratory in the university.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Molecular Parameters; Material Properties and Gelling behaviour of Commercial Citrus Pectins

Einhorn-Stoll¹,

Kastner²,

Senge³

2012

Gums and Stabilisers for the Food Industry 16

Self Cite

View full text Add to dashboard Cite

Pectins are important gelling and thickening agents for the food industry. They are extracted mainly from citrus fruits and apples but also from different other plant materials such as sunflower, sugar beet or other sources. The industrial production has a long tradition and the main steps like extraction or precipitation are well-known. 1 Nevertheless, the parameters and details of the treatments, such as temperatures, pH or drying procedure, can vary considerably between different pectin producing companies and even within one company. Moreover, the pectin sources are biological materials with seasonal and local variations, and it is necessary but not always completely possible for the pectin producers to adapt the technology to the raw material. Pectin molecules are long mainly galacturonic acid backbones with side chains of neutral sugars. The galacturonic acid molecules are partly methoxylated and the pectins are divided into high-methoxylated (HMP) or low-methoxylated (LMP) with degree of methoxylation (DM) above or below 50 %, respectively. 1,2,3 LMP are mostly made from HMP by chemical demethoxylation procedures with acidic or alkaline conditions; 1 the resulting pectins are used for different food products. In previous experiments, pectin modifications such as demethoxylation and amidation were made from HM-pectin of one company in laboratory scale. It was found that the material properties and thermal degradation behaviour of the resulting LMP varied considerably in dependence on their molecular parameters and preparation conditions. 4,5 Laboratory preparation and industrial production differ, however, not only with respect to the raw material properties and amount of processed material but also in the applied equipment and resulting technological conditions. The question is, whether results of model pectins can be transferred to industrially produced materials from different companies. Therefore, commercial citrus pectins from three different companies were examined in detail and compared with respect to their molecular and material properties and especially their gelling behaviour. These parameters are relevant for practical pectin application and their interactions and inter-dependencies can give valuable information for pectin producing as well as using companies. 2 MATERIALS AND METHODS 2.1 Materials All samples were commercial pectins, kindly provided from three pectin companies. For data protection reasons they are named with 1, 2 and 3, and the pectins are labelled with 1A, 1B, etc. The detailed examined parameters are given in Table 1.

show abstract

Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications

Cited by 24 publications

References 21 publications

Effect of protein composition and homogenisation on the stability of acidified milk drinks

Effect of protein composition and homogenisation on the stability of acidified milk drinks

Kinetics of Formation and Functional Properties of Conjugates Prepared by Dry-State Incubation of β-Lactoglobulin/Acacia Gum Electrostatic Complexes

Comparison of Molecular Parameters; Material Properties and Gelling behaviour of Commercial Citrus Pectins

Contact Info

Product

Resources

About