Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil-water interface

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 339-346

  Liu, Liya ^a   Zhao, Qiangzhong ^a   Liu, Tongxun ^a   Long, Zhao ^a   Kong, Jing ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Adsorption; Oil water interface; Protein polysaccharide interactions; Sodium caseinate; Xanthan gum

Indexed keywords

IONIC STRENGTH; PHASE INTERFACES; PROTEINS; SODIUM; XANTHAN GUM;

ADMIXTURE; ADSORPTION TIME; AQUEOUS PHASIS; CASEINATE; GUM CONCENTRATION; OIL-WATER INTERFACE; PROTEIN ADSORPTION; PROTEINS-POLYSACCHARIDE INTERACTIONS; SODIUM CASEINATE; SOLUTION EFFECTS;

ADSORPTION;

EID: 80855156490     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.10.007     Document Type: Article

References (38)

1. Benichou A., Aserin A., Lutz R., Garti N. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity. Food Hydrocolloids 2007, 21(3):379-391.
2. Benjamins, J. (2000). Static and dynamic properties of proteins adsorbed at liquid interfaces. PhD thesis, Wageningen University, The Netherlands.
3. Braga A.L.M., Cunha R.L. The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels. Food Hydrocolloids 2004, 18(6):977-986.
4. Cao Y.H., Dickinson E., Wedlock D.J. Creaming and flocculation in emulsions containing polysaccharide. Food Hydrocolloids 1990, 4(3):185-195.
5. Chen, W., Henry, G. A., Gaud, S. M., Miller, M. S., Kaiser, J. M., Balmadeca, E. A., etal. (1989). Microfragmented ionic polysaccharide/protein complex dispersions. European patent application, 0,340,035, A2. Kraft General Foods Inc.
6. de Jong S., van de Velde F. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocolloids 2007, 21(7):1172-1187.
7. Delben F., Stefancich S. Interaction of food proteins with polysaccharides, I: properties upon mixing. Journal of Food Engineering 1997, 31(3):325-346.
8. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 2003, 17(1):25-39.
9. Dickinson E. Mixed biopolymers at interfaces: competitive adsorption and multilayer structures. Food Hydrocolloids 2011, 25(8):1966-1983.
10. Dickinson E., Ma J.G., Povey M.J.W. Creaming of concentrated oil-in-water emulsions containing xanthan. Food Hydrocolloids 1994, 8(5):481-497.
11. Fox P.F. Milk proteins: general and historical aspects. Advanced dairy chemistry-1: Proteins part A 2003, 1-48. Kluwer Academic/Plenum Publishers, New York. P.F. Fox, P.L.H. McSweeney (Eds.).
12. Gaonkar A.G. Interfacial tensions of vegetable oil/water systems: effect of oil purification. Journal of the American Oil Chemists' Society 1989, 66(8):1090-1092.
13. Graham D.E., Phillips M.C. Proteins at liquid interfaces. III. Molecular structures of adsorbed films. Journal of Colloid and Interface Science 1979, 70(3):427-439.
14. HadjSadok A., Moulai-Mostefa N., Rebiha M. Rheological properties and phase separation of xanthan-sodium caseinate mixtures analyzed by a response surface method. International Journal of Food Properties 2010, 13(2):369-380.
15. Hemar Y., Tamhana M., Munro P.A., Singh H. Viscosity, microstructure and phase behaviour of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocolloids 2001, 15(4-6):565-574.
16. Jansson P., Kenne L., Lindberg B. Structure of the extracellular polysaccharide from Xanthomonas campestris. Carbohydrate Research 1975, 45(1):275-282.
17. Jensen S., Rolin C., Ipsena R. Stabilisation of acidified skimmed milk with HM pectin. Food Hydrocolloids 2010, 24(4):291-299.
18. Jourdain L., Leser M.E., Schmitt C., Michel M., Dickinson E. Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution. Food Hydrocolloids 2008, 22(4):647-659.
19. Kobori T., Matsumoto A., Sugiyama S. pH-dependent interaction between sodium caseinate and xanthan gum. Carbohydrate Polymers 2009, 75(4):719-723.
20. Koupantsis T., Kiosseoglou V. Whey protein-carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability. Food Hydrocolloids 2009, 23(4):1156-1163.
21. Lecourtier J., Chauveteau G., Muller G. Salt-induced extension and dissociation of a native double-stranded xanthan. International Journal of Biological Macromolecules 1986, 8(5):306-310.
22. Liu J., Verespej E., Alexander M., Corredig M. Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions. Journal of Agricultural and Food Chemistry 2007, 55(15):6270-6278.
23. Liu L., Zhao Q., Liu T., Zhao M. Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface. Food Hydrocolloids 2011, 25(5):921-927.
24. MacRitchie F. Proteins at interfaces. Advances in Protein Chemistry 1978, 32:283-326.
25. Mattison K.W., Brittain I.J., Dubin P.L. Protein-polyelectrolyte phase boundaries. Biotechnology Progress 1995, 11(6):632-637.
26. Michon C., Konaté K., Cuvelier G., Launay B. Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method. Food Hydrocolloids 2002, 16(6):613-618.
27. Moschakis T., Murray B.S., Dickinson E. Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum. Journal of Colloid and Interface Science 2005, 284(2):714-728.
28. Muller G., Aurhourrache M., Lecourtier J., Chauveteau G. Salt dependence of the conformation of a single-stranded xanthan. International Journal of Biological Macromolecules 1986, 8(3):167-172.
29. Nash W., Pinder D.N., Hemar Y., Singh H. Dynamic light scattering investigation of sodium caseinate and xanthan mixtures. International Journal of Biological Macromolecules 2002, 30(5):269-271.
30. Perez A.A., Carrara C., Carrera C., Santiago L.G., Rodríguez Patino J.M. Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH. Food Hydrocolloids 2009, 23(5):1253-1262.
31. Rodríguez Patino J.M., Rodríguez Niño M.R., Carrera C. Adsorption of whey protein isolate at the oil-water interface as a function of processing conditions: a rheokinetic study. Journal of Agricultural and Food Chemistry 1999, 47(6):2241-2248.
32. Schmitt C., Sanchez C., Desobry-Banon S., Hardy J. Structure and technofunctional properties of protein-polysaccharide complexes: a review. Critical Reviews in Food Science and Nutrition 1998, 38(8):689-753.
33. Singh H., Tamehana M., Hemar Y., Munro P. Interfacial compositions, microstructures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinate. Food Hydrocolloids 2003, 17(4):539-548.
34. Tolstoguzov V. Protein-polysaccharide interactions. Food proteins and their applications 1997, 171-198. Marcel Dekker, Inc, New York. S. Damodaran, A. Paraf (Eds.).
35. van Nieuwenhuyzen W., Szuhaj B.F. Effects of lecithins and proteins on the stability of emulsions. Fett/Lipid 1998, 100(7):282-291.
36. Ward A.F.H., Tordai L. Time dependence of boundary tensions of solutions. I. The role of diffusion in time effects. Journal of Chemical Physics 1946, 14(7):353-361.
37. Xu S., Damodaran S. Kinetics of adsorption of protein at the air-water interface from a binary mixture. Langmuir 1994, 10(2):472-480.
38. Zhao Q., Zhao M., Yang B., Cui C. Effect of xanthan gum on the physical properties and textural characteristics of whipped cream. Food Chemistry 2009, 116(3):624-628.