Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 298, Issue 1-2, 2007, Pages 99-107

  Neirynck, N ^a   Van der Meeren, P ^a   Lukaszewicz Lausecker, M ^a   Cocquyt, J ^a   Verbeken, D ^a   Dewettinck, K ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Complexes; Pectin; Protein polysaccharide interactions; Whey protein

Indexed keywords

BIOPOLYMERS; CARBON; COMPLEXATION; EMULSIONS; MEASUREMENT THEORY; NITROGEN; POLYSACCHARIDES; PROTEINS; REACTION KINETICS; SOLUTIONS;

PECTIN; PROTEIN-POLYSACCHARIDE INTERACTIONS; TOTAL CARBON (TC); WHEY PROTEIN;

PH EFFECTS;

BIOPOLYMER; CARBON; NITROGEN; OIL; PECTIN;

ADSORPTION; AQUEOUS SOLUTION; ARTICLE; COMPLEX FORMATION; EMULSION; GEL MOBILITY SHIFT ASSAY; ISOELECTRIC POINT; MEASUREMENT; MICROSCOPY; NONHUMAN; PH; PRECIPITATION; PRIORITY JOURNAL; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; SOLUBILITY; SUGAR BEET; WHEY;

EID: 33947183535     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2006.12.001     Document Type: Article

References (17)

1. Dickinson E. Emulsion stabilization by polysaccharides and protein-polysaccharide complexes. In: Stephen A.M. (Ed). Food Polysaccharides and Their Applications (1995), Marcel Dekker Inc., New York 501-515
2. De Kruif C.G., and Tuinier R. Polysaccharide protein interactions. Food Hydrocolloids 15 (2001) 555-563
3. Whistler R.L., and BeMiller J.N. Industrial Gums: Polysaccharides and Their Derivatives. third ed. (1993), Academic Press, New York
4. Tromp R.H., de Kruif C.G., van Eijk M., and Rolin C. On the mechanism of stabilisation of acidified milk drinks by pectin. Food Hydrocolloids 18 (2004) 565-572
5. Pereyra R., Schmidt K.A., and Wicker L. Interaction and stabilization of acidified casein dispersions with low and high methoxyl pectins. J. Agric. Food Chem. 45 (1997) 3448-3451
6. Tuinier R., Rolin C., and de Kruif C.G. Electrosorption of pectin onto casein micelles. Biomacromolecules 3 (2002) 632-638
7. Girard M., Turgeon S.L., and Gauthier S.F. Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration. Food Hydrocolloids 16 (2002) 585-591
8. Kintner P.K., and Van Buren J.P. Carbohydrate interference and its correction in pectin analysis using the m-hydroxydiphenyl method. J. Food Sci. 47 (1982) 756-762
9. Thibault J.F. Automatisation du dosage des substances pectiques par la méthode au méta-hydroxydiphenyl. Lebensm.-Wiss. Technol. 12 (1979) 247-251
10. Neirynck N., Van der Meeren P., Bayarri Gorbe S., Dierckx S., and Dewettinck K. Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins. Food Hydrocolloids 18 (2004) 949-957
11. Kazmierski M., Wicker L., and Corredig M. Interactions of β-lactoglobulin and high-methoxyl pectins in acidified systems. J. Food Sci. 68 (2003) 1673-1679
12. Dickinson E., and James J.D. Influence of high-pressure treatment on β-lactoglobulin-pectin associations in emulsions and gels. Food Hydrocolloids 14 (2000) 365-376
13. Dickinson E., and Galazka V.B. Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides. Food Hydrocolloids 5 (1991) 281-296
14. Cai R., and Arntfield S.D. Thermal gelation in relation to binding of bovine serum albumin-polysaccharide systems. J. Food Sci. 62 (1997) 1129-1134
15. Oosterveld A., Voragen A.G.P., and Schols H.A. Characterisation of hop pectins shows the presence of an arabinogalactan protein. Carbohydr. Polym. 49 (2002) 404-413
16. Leroux J., Langendorff V., Schick G., Vaishnav V., and Mazoyer J. Emulsion stabilizing properties of pectin. Food Hydrocolloids 17 (2003) 455-462
17. Kulmyrzaev A.A., and Schubert H. Influence of KCl on the physicochemical properties of whey protein stabilized emulsions. Food Hydrocolloids 18 (2004) 13-19