Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins

Abstract

Abstract:The aim of this work was to characterise influence of whey proteins-pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the ζ-potential (surface electrical potential) of particles. In mixed pectin-β-lactoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which caused production of huge protein aggregates (2000-2500 nm) at pH values near β-lactoglobulin isoelectric point and at temperatures near its denaturation temperature. However, these protei-pectin complexes had large hydrodynamic diameters (monomodal size distribution at 350 and 1000 nm for high esterified and low esterified amidated pectin, resp.), which can slow down their diffusion to the oil-water interface in emulsions. The ζ-potential values indicated improvement of colloid stability by addition of pectin. The evaluation of the influence of the protein-pectin interaction on emulsification properties was performed by the determination of a surface weighted mean (D [3,2]) of oil droplets in o/w emulsions measured by the laser diffraction, further by microscope observations, the determination of emulsion free oil content and observations of creaming. The emulsifying properties were influenced by the pectin addition, more negatively by the high esterified than by the low esterified amidated pectin addition.

Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

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Food emulsions with amidated pectin from celery (Apium graveolens var. rapaceum D.C.) tubers

“…The influence of amidated citrus pectin on the rheological and microstructural properties of sodium caseinate gels (2% w/v) (Matia-Merino et al, 2004) were studied. In addition, the aggregation of whey proteins with amidated pectin and the influence of this aggregation on emulsifying properties were evaluated (Kováčová et al, 2009). Low-methyl esterified amidated celery pectin was used successfully for the preparation of fermented dairy products enriched with soluble dietary fibers (Vlaseva et al, 2016).…”

Influence of Chemical Extraction Conditions on the Physicochemical and Functional Properties of Polysaccharide Gum from Durian (Durio zibethinus) Seed

“…The measurement readings of the volume-weighted mean were reported as average of four individual replications for each sample. The volume-weighted mean diameter is estimated by the following equation [ 24 , 49 ]:…”

“…where D (v, 0.1), D (v, 0.5) and D (v, 0.9) are diameters at 10%, 50% and 90% cumulative volume, respectively. The span measurement ( i.e ., droplet size distribution) was carried out immediately after preparing the dispersion (0.5% w/w) in four replications for each sample [ 49 ].…”