Whey protein isolate-Persian gum interaction at neutral pH

Khalesi, Hoda; Emadzadeh, Bahareh; Kadkhodaee, Rassoul; Fang, Yapeng

doi:10.1016/j.foodhyd.2015.10.017

Cited by 65 publications

(16 citation statements)

References 17 publications

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“…It is a novel anionic arabino galactan gum principally made of 92.36% polysaccharides, 2.45% proteins and 0.85% fats (dry weight basis). 10,11 It can be found in yellow, white and red colors because of its various chemical compounds. 11 It also has two important fractions: one fraction is soluble in water (25-30%) and the other is insoluble in water (70-75%).…”

Section: Introductionmentioning

confidence: 99%

Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

Razmjoo

Sadeghi

Rouhi

et al. 2020

J of Applied Polymer Sci

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The effects of different percentages of Zedo gum (ZG) (10, 20, and 30 w/w%) on the properties of polyvinyl alcohol (PVA) films by casting method were investigated in this study. Physical, thermal, optical as well as mechanical properties of neat PVA, PVA/ZG and neat ZG films were also characterized. All blend PVA/ZG films produced homogeneous, flexible and transparent films, while neat ZG could not form flexible films and films were opaque. Moreover, Fourier transform infrared (FTIR) spectroscopy and thermal behavior confirmed the formation of hydrogen bonds and subsequently compatibility of the two polymers. In general, reduced moisture content, water solubility and water vapor permeability (WVP) were obtained in the blend films rather than the neat PVA films. However, this reduction tended to increase with a rise in the amount of ZG. Furthermore, films with higher ZG concentration (30%) showed lower mechanical strength than the other blend films but were stronger than neat PVA films. However, low water vapor permeability, high mechanical properties and thermal resistance made this edible film appropriate for packaging different food and non-food applications.

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Section: Introductionmentioning

confidence: 99%

Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

Razmjoo

Sadeghi

Rouhi

et al. 2020

J of Applied Polymer Sci

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“…In addition, the electrostatic interaction between water-soluble and water-insoluble fractions of Persian gum and milk proteins (β-lactoglobulin and whey protein isolate) were studied recently by several authors. [17][18][19][20][21] Generally, food emulsions may encounter with a variety of environmental conditions (pH, ionic strength, heat treatment, and so on) during their processing, storage, transportation, and consumption. So, it is important for technologists to understand the impact of these factors on emulsion stability (ES).…”

Section: Introductionmentioning

confidence: 99%

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Golkar

Taghavi

Dehnavi

2018

International Journal of Food Properties

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The current study compares the emulsifying properties of Persian gum (PG) and gum Arabic (GA) in emulsions. The effects of concentration (0.5-3% w/v PG, 2.5-15% w/v PG), pH (2-7), ionic strength [NaCl, CaCl 2 (0-300 mM)], and temperature (40-90°C) were investigated. The surface-volume mean diameter (D 32 ) of the emulsions showed that the minimum values were 9.89 ± 0.68 and 4.52 ± 0.03 µm for emulsions containing 1.5% w/v PG and 15% w/v GA, respectively. In addition, the zeta potential of PG and GA emulsion changed from −23.5 to −39.5 and −30.5 to −46.0 mV, respectively. The interfacial tensions of PG and GA emulsions were varied in the ranges of 34.0-15.0 and 29.0-9.0 mN/m, respectively. Changes in the D 32 value of GA emulsions showed were not significantly different (p > 0.05) with respect to the effects of pH, NaCl, CaCl 2, and temperature. The NaCl concentration had no significant effect on D 32 ; but its value decreased from 13.11 to 5.70 µm as the CaCl 2 concentration increased. The interfacial tension of PG significantly increased with decreasing pH 7-2 and increasing 0-300 mM salts. After heating (25-90°C), the D 32 values of PG and GA emulsions changed to 11.04-14.54 and 4.21-4.21 μm, respectively. The results of this study can be useful for the application of PG as an emulsifier in beverage emulsions. ARTICLE HISTORY

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“…For electrically charged polysaccharides, electrostatic interactions play a particularly important role in the formation of protein-polysaccharide complexes. At pH values around and below its isoelectric point (pI), a protein carries positively charges groups that can interact with anionic polysaccharides by electrostatic attraction (Khalesi, Emadzadeh, Kadkhodaee, & Fang, 2015). The resulting electrostatic complexes formed can be used to create desirable functional attributes within food and beverage products.…”

Section: Introductionmentioning

confidence: 99%

Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

Liu

et al. 2017

Food Hydrocolloids

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The influence of pH (2-7) and ionic strength (0 to 200 mM NaCl) on the properties of hydrolyzed rice glutelin (HRG), alginate, and their mixtures in aqueous solutions was investigated using turbidity, ζ-potential, and microscopy measurements. Soluble or insoluble complexes could be formed between HRG and alginate by manipulating solution conditions such as HRG:alginate ratio, pH, and ionic strength. Relatively small complexes that were relatively stable to aggregation and sedimentation over a wide range of pH conditions could be formed using a 3:1 HRG to alginate mass ratio. The addition of salt (NaCl) to solutions containing HRG-alginate complexes weakened the electrostatic attraction between them, which led to release of the protein. As a result, the protein molecules tended to interact with other protein molecules (rather than polysaccharide molecules) leading to the formation of precipitates and sediments. The electrostatic complexes formed in this study may be a useful means of extending the utilization of rice proteins as functional ingredients in food and beverage products.

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Whey protein isolate-Persian gum interaction at neutral pH

Cited by 65 publications

References 17 publications

Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

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