2019
DOI: 10.1590/fst.29217
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Characterization of the interactions between chitosan/whey protein at different conditions

Abstract: This research investigated the interaction between chitosan and whey protein molecules in terms of pH and heating. The FTOR, rheological analysis, turbidity, and zeta potential measurements were used to assess this interaction. At pH 4.0, addition of low amount chitosan with chitosan/whey protein isolate (C/WPO) ratio of 1:5 effectively prevented the denaturation of whey proteins after heating, whereas high amount of chitosan (C/WPO,1:2) led to depletion flocculation. The combination of chitosan and whey prote… Show more

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Cited by 25 publications
(14 citation statements)
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“…Whey–CS systems have been shown to increase resistance to oxidation and to emulsion stability by preventing flocculation and coalescence [ 111 ]. Consequently, whey–CS systems are commonly found in development of food packaging and additives for human consumption, as well as, occasionally, in drug delivery systems [ 111 , 112 , 113 , 114 ].…”
Section: Non-covalent Modificationsmentioning
confidence: 99%
“…Whey–CS systems have been shown to increase resistance to oxidation and to emulsion stability by preventing flocculation and coalescence [ 111 ]. Consequently, whey–CS systems are commonly found in development of food packaging and additives for human consumption, as well as, occasionally, in drug delivery systems [ 111 , 112 , 113 , 114 ].…”
Section: Non-covalent Modificationsmentioning
confidence: 99%
“…In the last decade, scientists studied the molecular interactions between proteins and polysaccharides under different conditions, for instance, pH, concentration, and temperature. In the case of WP and CS, the formation of CS/WP requires greater pH values; this is because that they have little attraction when the pH is less than 4.5 and form a CS/WP complex through electrostatic attraction when the pH is greater than 5.3 [ 89 , 90 ]. As the addition of CS increases from 1:5 (CS/WP), the viscosity of CS/WP solution increases [ 90 ].…”
Section: The Advantages Of Combing Chitosan and Whey Proteinmentioning
confidence: 99%
“…In the case of WP and CS, the formation of CS/WP requires greater pH values; this is because that they have little attraction when the pH is less than 4.5 and form a CS/WP complex through electrostatic attraction when the pH is greater than 5.3 [ 89 , 90 ]. As the addition of CS increases from 1:5 (CS/WP), the viscosity of CS/WP solution increases [ 90 ]. Therefore, the mixture of CS and WP forms a homogeneous solution with CS/WP complexes that inherits the chemical properties and nutritive values from both materials and makes it an excellent bio-ink for the 3D printing of food products.…”
Section: The Advantages Of Combing Chitosan and Whey Proteinmentioning
confidence: 99%
“…Polysaccharide and protein can have a variety of interactions with one another, which include repulsive, co‐soluble or associative behaviours depending upon environmental conditions [17]. At pH values above 5, chitosan and whey protein have opposite charges and can combine with each other due to their electrostatic attractions [18]. These electrostatic attractive forces greatly impact the emulsion stability [8].…”
Section: Introductionmentioning
confidence: 99%