Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

被引：108

作者：

Albano, Kivia Mislaine ^{[1
]}

Fazani Cavallieri, Angelo Luiz ^{[2
]}

Nicoletti, Vania Regina ^{[1
]}

机构：

[1] Sao Paulo State Univ Unesp, Dept Food Engn & Technol, Inst Biosci Humanities & Exact Sci Ibilce, Campus Sao Jose do Rio Preto,Cristovao Colombo St, Sao Paulo, Brazil

[2] Fed Univ Sao Carlos UFSCar, Ctr Nat Sci, Buri, Brazil

来源：

FOOD REVIEWS INTERNATIONAL | 2019年 / 35卷 / 01期

基金：

巴西圣保罗研究基金会;

关键词：

Electrostatic interaction; emulsions; pectin; sodium alginate; soy protein isolate; whey protein concentrate; BOVINE SERUM-ALBUMIN; HIGH-INTENSITY ULTRASOUND; SOY PROTEIN; WHEY-PROTEIN; BETA-LACTOGLOBULIN; SODIUM CASEINATE; EMULSIFICATION PROPERTIES; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; THERMAL AGGREGATION;

D O I：

10.1080/87559129.2018.1467442

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, in which oil droplets are emulsified by a protein, with a stabilizing polysaccharide. This review highlights the physical and chemical aspects involved in the electrostatic interaction between proteins and polysaccharides, their application in emulsion stabilization, and processing alternatives for their production. Emphasis is given on applications and chemical characteristics of whey protein concentrate, soy protein isolate, pectin, and sodium alginate, that is, biopolymers often applied in emulsion formulations.

引用

页码：54 / 89

页数：36

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