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

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Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms. / Zhang, Juyang; Wolf, Bettina.

In: Foods, Vol. 8, No. 6, 192, 03.06.2019.

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@article{e15b22e57ca9453c9790f51808d5daa9,
title = "Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms",
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.",
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",
author = "Juyang Zhang and Bettina Wolf",
year = "2019",
month = jun,
day = "3",
doi = "10.3390/foods8060192",
language = "English",
volume = "8",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI",
number = "6",

}

RIS

TY - JOUR

T1 - Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms

AU - Zhang, Juyang

AU - Wolf, Bettina

PY - 2019/6/3

Y1 - 2019/6/3

N2 - 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.

AB - 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.

KW - sodium caseinate

KW - sugar beet pectin

KW - electrostatic interaction

KW - enzymatic cross-linking

KW - Maillard reaction

KW - polysaccharide-protein complex

KW - acidic pH and thermal processing

KW - Polysaccharide-protein complex

KW - Sodium caseinate

KW - Sugar beet pectin

KW - Electrostatic interaction

KW - Enzymatic cross-linking

KW - Thermal processing

KW - Acidic pH

UR - http://www.scopus.com/inward/record.url?scp=85069755779&partnerID=8YFLogxK

U2 - 10.3390/foods8060192

DO - 10.3390/foods8060192

M3 - Article

C2 - 31163639

VL - 8

JO - Foods

JF - Foods

SN - 2304-8158

IS - 6

M1 - 192

ER -