Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms

Research output: Contribution to journalArticlepeer-review

Authors

Colleges, School and Institutes

External organisations

  • Division of Food Sciences, School of Biosciences, The University of Nottingham

Abstract

Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement.

Details

Original languageEnglish
Article number192
Number of pages15
JournalFoods
Volume8
Issue number6
Publication statusPublished - 3 Jun 2019

Keywords

  • sodium caseinate, sugar beet pectin, electrostatic interaction, enzymatic cross-linking, Maillard reaction, polysaccharide-protein complex, acidic pH and thermal processing, Polysaccharide-protein complex, Sodium caseinate, Sugar beet pectin, Electrostatic interaction, Enzymatic cross-linking, Thermal processing, Acidic pH