Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate

Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

“…These findings can be explained on the basis that both Na + and K + could compete with the positively charged reactive groups of CAS and adsorb on the LMP side chain [ 1 ] with the formation of a more stable complex. With an increase in Na + concentration, the electrostatic shielding effect increased gradually, and the solubility of CAS also increased gradually [ 27 ]. When the concentration was 15 mM, the influence of the latter was more obvious.…”

“…It can be seen that tanδ is more than 1 in most cases over the measurement range, indicating that the complex exhibits liquid characteristics. When the concentration of Na + was increased from 5 mM to 15 mM, the tanδ of the complex increased, while when the concentration of Na + was increased from 15 mM to 30 mM, the tanδ decreased, indicating that a specific concentration of Na + could strengthen the structure of the complex [ 27 ]. With an increase in K + concentration, the tanδ of the complex decreased, indicating that the proportion of viscous components in the complex decreased with an enhancement of stability [ 1 ].…”

“…Our findings are consistent with the results published in the literature and suggest that appropriate K + concentrations can lead to the formation of a dense porous network structure by promoting hydrogen bonding [ 40 ]. However, when the concentration was increased to 30 mM, an irregular coiled and folded structure appeared in the network structure on the surface of the K + -LMP/CAS complex ( Figure 7 G), likely because the excess K + had a special effect with CAS, thereby reducing the hydrogen bonding and hydrophobic interaction between the pectin chain and CAS [ 27 ].…”

Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

“…Sriprablom et al [ 33 ] reported that the addition of NaCl resulted in electrostatic screening effects that contributed to the coalescence of droplets with a decrease in the viscoelastic behavior. Moreover, a higher NaCl concentration may produce the electrostatic shielding for the protein and decrease the solubility of the protein, which causes the inhibition of hydrogen bonds and hydrophobic interactions between protein and polysaccharide, leading to the lower G ′ and higher tan δ [ 36 ].…”

Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation

“…Finally, soluble sugars were removed by keeping the suspension at 85°C for 20 min and filtering with vacuum extraction. Freeze‐drying was used to obtain potato cell wall residue. Extraction of potato pectin (F. F. Zhou, Pan, et al., 2020). First, 10 g of potato cell wall residue was mixed in a 300 ml solution (pH 4.6) containing oxalic acid (0.25%) and ammonium oxalate (0.25%).…”