Stabilization of whey protein Isolate-pectin complexes by heat

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 11, 2010, Pages 7051-7058

  Gentés, Marie Claude ^a,b   St Gelais, Daniel ^b   Turgeon, Sylvie L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Electrostatic complexes; Heat treatment; Pectin; Whey protein isolate

Indexed keywords

MILK PROTEIN; PECTIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; HEAT; PH; PROTEIN BINDING; PROTEIN STABILITY;

HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PECTINS; PROTEIN BINDING; PROTEIN STABILITY;

EID: 77953153444     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100957b     Document Type: Article

References (30)

1. Tolstoguzov, V. B. Functional properties of protein-polysaccharide mixtures. In Functional properties of food macromolecules; Mitchell, J. R., Ledward, D. A., and Hill, S. E., Eds.; Elsevier Applied Science: London, England, 1986; pp 385-415.
2. Ye, A. Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications' - 'a review Int. J. Food Sci. Technol. 2008, 43, 406-415
3. Samant, S. K.; Singhal, R. S.; Kulkarni, P. R.; Rege, D. V. Protein-polysaccharide interactions: a new approach in food formulations Int. J. Food Sci. Technol. 1993, 28, 547-562
4. Schmitt, C.; Sanchez, C.; Desobry-Banon, S.; Hardy, J. L. Structure and technofunctional properties of protein-polysaccharide complexes: a review Crit. Rev. Food Sci. Nutr. 1998, 38, 689-753
5. Tolstoguzov, V. B. Protein-polysaccharide interaction. In Food Proteins and their Applications; Paraf, S.; Damodaran., A., Eds.; Marcel Dekker: New York, 1997; pp 171-198.
6. Kazmierski, M.; Wicker, L.; Corredig, M. Interactions of β-lactoglobulin and high-methoxyl pectins in acidified systems J. Food Sci. 2003, 68, 1673-1679
7. Turgeon, S. L.; Beaulieu, M.; Schmitt, C.; Sanchez, C. Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects Curr. Opin. Colloid Interface Sci. 2003, 8, 401-414
8. Dickinson, E. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions Trends Food Sci. Technol. 1998, 9, 347-354
9. Laneuville, S. I.; Paquin, P.; Turgeon, S. L. Formula optimization of a low-fat food system containing whey protein isolate-xanthan gum complexes as fat replacer J. Food Sci. 2005, 70, s513-s519
10. Schmitt, C.; Kolodziejczk, E.; Leser, M. E. Interfacial and foam properties of I-lactoglobulin-acacia gum electrostatic complexes. In Food Colloids: Interactions, Microstructure and Processing; Dickinson, E., Ed.; RSS Advancing the chemical science; Royal Society of Chemistry: Cambridge, England, 2005; pp 284-300.
11. Turgeon, S. L.; Schmitt, C.; Sanchez, C. Protein-polysaccharide complexes and coacervates Curr. Opin. Colloid Interface Sci. 2007, 12, 166-178
12. Turgeon, S. L.; Laneuville, S. I. Protein + polysaccharide coacervates and complexes: from scientific background to their application as functional ingredients in food products. In Modern Biopolymer Science; Kasapis, S.; Norton, I. T.; Ubbink, J. B., Eds.; Academic Press: San Diego, CA, 2009; pp 327-363.
13. Sanchez, C.; Paquin, P. Protein and protein-polysaccharide microparticules. In Food proteins and their applications; Paraf, S. D. A., Ed.; Marcel Dekker: New York, NY, 1997; pp 503-528.
14. Yu, S.; Hu, J.; Pan, X.; Yao, P.; Jiang, M. Stable and pH-sensitive nanogels prepared by self-assembly of chitosan and ovalbumin Langmuir 2006, 22, 2754-2759
15. Jones, O. G.; Decker, E. A.; McClements, D. J. Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles Food Hydrocolloids 2010, 24, 239-248
16. Jones, O. G.; Decker, E. A.; McClements, D. J. Formation of biopolymer particles by thermal treatment of β-lactoglobulin-pectin complexes Food Hydrocolloids 2009, 23, 1312-1321
17. Jones, O. G.; McClements, D. J. Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics J. Food Sci. 2010, 75 (2) N36-N43
18. Tamine, A. Y.; Robinson, R. K. Background to manufacturing practice. In Yoghurt Science and Technology, 2 nd ed.; CRC Press LLC, Ed.; Woodhead Publishing Limited: Cambridge, England, 1999; pp 11-128.
19. Bertrand, M.-E. Eítude des proprieíteís geílifiantes et viscosifiantes de systeímes mixtes isolat de proteíines de lactoseírum-polysaccharides en conditions associatives, Ph.D. Thesis. Universiteí Laval, Queíbec, Canada, 2008.
20. Gentès, M.-C. Utilisation de complexes formés de pectine et d'isolat de protéines sériques dans la formulation de yogourts brassés, M.Sc. Thesis. Universiteí Laval, Queíbec, Canada, 2007.
21. Xia, J.; Dubin, P. L. Protein-polyelectrolyte complexes. In Macromolecular Complexes in Chemistry and Biology; Dubin, P.; Bock, J.; Davis, R. M.; Schulz, D. N.; Thies, C., Eds.; Springer Verlag: Berlin, Germany, 1994; pp 247-271.
22. Amiot, J.; Fournier, S.; Lebeuf, Y.; Paquin, P.; Simpson, R. Composition, propriétés physicochimiques, valeur nutritive, qualité technologiques et techniques d'analyses du lait. In Sciences et technologie du lait; Vignola, C. L., Ed.; Presses internationales Polytechnique: Montréal, Canada, 2002; pp 1-73.
23. AOAC, Dairy products. In Official methods of analysis, 17 th ed.; Horwitz, D. W.; Latimer, G., Eds.; Arlington, VA, 2000; Vol. 2, pp 69-82.
24. Dubois, M.; Gilles, K. A.; Hamilton, J. K.; Rebers, P. A.; Smith, F. Colorimetric method for determination of sugars and related substances Anal. Chem. 1956, 28, 350-356
25. Girard, M.; Turgeon, S. L.; Gauthier, S. F. Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration Food Hydrocolloids 2002, 16, 585-591
26. Dumay, E. Dénaturation thermique de la β-lactoglobuline et propriétés gélifiantes des concentrés protéiques de lactosérum. In Propriétés fonctionnelles des macromolécules alimentaires; Lorient, D.; Colas, B.; Le Meste, M., Eds.; Lavoisier TEC & DOC: Paris, France, 1988; pp 67-87.
27. Walstra, P.; Woulters, J. T. M.; Geurts, T. J. Milk Components. In Dairy Science and Technology, 2 nd ed.; CRC Taylor & Francis Group: Boca Raton, FL, 2006; pp 63-83.
28. Kinsella, J. E.; Whitehead, D. M. Proteins in whey: chemical, physical and functional properties Adv. Food Sci. Nutr. Res. 1989, 33, 343-438
29. Bargeman, G. Separation technologies to produce dairy ingredients. In Dairy processing: Improving quality; Smit, G., Ed.; Woodhead Publishing Limited: Cambridge, England, 2003; pp 367-390.
30. Colonna, M.; Thibault, M. Propriétés fonctionnelles des pectines. In Propriétés fonctionnelles des polysaccharides; TEC & DOC Diffusion: Paris, France, 1986; pp 187-212.