Complexes of β-lactoglobulin and high methyl-esterified pectin as a one-shot delivery system for reinforcing oil/water interfaces-Reference-Cited by-同舟云学术

Complexes of β-lactoglobulin and high methyl-esterified pectin as a one-shot delivery system for reinforcing oil/water interfaces

Published:2021 Issue:37 Volume:17 Page:8517-8522
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Ramamirtham Sashikumar¹²,Williams Martin A.K.¹²³,Zare Davoud⁴,Weeks Mike⁵,Whitby Catherine P.¹²³^ORCID

Affiliation:

1. School of Fundamental Science, Massey University, Palmerston North, 4442, New Zealand

2. The Macdiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6140, New Zealand

3. Riddet Institute, Palmerston North, New Zealand

4. Fonterra Research and Development Center, Palmerston North, 4472, New Zealand

5. Smart Foods Innovation Centre, AgResearch, Palmerston North, 4442, New Zealand

Abstract

Once protein–polysaccharide complexes reach the interface, proteins adsorb while remaining electrostatically bonded to the polysaccharide. The polysaccharide reinforces the interfacial film by linking the adsorbed protein molecules together.

Funder

Ministry of Business, Innovation and Employment

AgResearch

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/SM/D1SM00989C

Reference34 articles.

1. P.Glahn , Progress in food and nutrition science , 1982

2. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

3. Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages

4. Whey protein isolate–low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

5. Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes

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