Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs

Abstract

Abstract:The emulsifying properties of proteins have been well studied as they are important for the preparation of creams, mayonnaises and other oil/fatcontaining foodstuffs. The emulsifying action of a protein is not always sulXcient to obtain stable emulsions of good quality. The use of chemical stabilisers in the food industry is not desirable. One of the best ways to improve the quality of emulsions and to produce emulsions with high nutritive value is to use proteinpolysaccharide complexes as emulsifiers. Varying the protein-polysaccharide ratio in the complex, and also the kind of the polymers, would vary the quality and the nutritional value of the foodstuff. Four non-conventional protein preparations were tested as emulsifiers and their emulsifying properties were improved by the addition of pectin. This makes it possible to create new foodstuffs with low oil content and high nutritional value.

Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

“…Emulsifying activity and emulsion stability were assessed using Yapo et al (2007) procedure which was developed from Dalev and Simeonova (1995) procedure. To prepare the oil-in-water (O/W) emulsions, n-dodecane (3 mL, 43 wt% final oil level) was added to pectin solutions (3 mL, 0.5%, w/w) which containing 0.02% sodium azide in 15 mL graduated transparent centrifuge tubes, and then treating the mixtures in an ultrasonic instrument for 5 min.…”

“…In the past decades, pectin was obtained form sugar beet pulp (Ma et al, 2013;Turquois, Rinaudo, Taravel, & Heyraud, 1999;Yapo, Robert, Etienne, Wathelet, & Paquot, 2007), apple pomace (Wang, Chen, & Lü, 2014), passion fruit peel (Kulkarni & Vijayanand, 2010;Seixas et al, 2014), lemon by-product (Masmoudi et al, 2008;Masmoudi et al, 2012), cacao pod husks (Chan & Choo, 2013;Vriesmann, Teófilo, & Lúcia de Oliveira Petkowicz, 2012), green tea (Ele-Ekouna, Pau-Roblot, Courtois, & Courtois, 2011), etc. Commercial pectins are usually extracted from apple and citrus by-products, and have been reported to contain relatively low level of hydroxyproline-rich protein (Kravtchenko, Voragen, & Pilnik, 1992) which was proposed correlated positively with emulsion-stabilizing ability (Dalev & Simeonova, 1995;Kirby, MacDougall, & Morris, 2008). The pectin-protein complexes consist of pectin molecules with protein attached to one end of the pectin chain, and associate by covalent linkage (Kirby, MacDougall, & Morris, 2006).…”

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

“…The use of chemical stabilizers in the food industry is not desirable, and health authorities in many countries are constantly enforcing restrictions and limitations on the use of synthetic emulsifiers (Benichou et al, 2002;Dalev and Simeonova, 2006;Mun et al, 2008). Natural compounds, such as some phospholipids, proteins and high molecular weight hydrocolloids, have been applied for this purpose (Edris, 1998;Scuriatti et al, 2003).…”

Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate

“…The emulsifying action of soy protein isolate (SPI) does not always provide emulsions of effective activity and stability. Enhanced solubility and emulsification properties have been reported with the formation of protein-polysaccharide dispersions Larichev et al, 1983;Dalev and Simeonova, 1995). Proteins and polysaccharides are two main types of food polymers often used in oil-in-water emulsions (Dickinson and Euston, 1991).…”

“…The pseudoplastic property, along with heat, acid, and salt stability of XG makes it a versatile additive (Rocks, 1971). The application of protein-polysaccharide dispersions as emulsifiers would make possible the creation of new foods with low oil content and high nutritional value (Dalev and Simeonova, 1995).…”