Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity

Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose

“…Several recently published research papers have been focused on the interaction between charge-carrying polysaccharides and different proteins, including milk proteins (Benichou et al, 2007;Ercelebi & Ibanoglu, 2007;Bedie, Turgeon & Makhlouf, 2008), soy proteins (Molina Ortiz, Puppo & Wagner, 2004;Braga et al, 2006;Yuan et al, 2014), and gelatin and chitosan (Michon et al, 2000;Yuan et al, 2014). Investigations on the effect of the addition of co-solutes like polydextrose on gelling conditions have also been reported since they are capable of modifying the morphology of three dimensional structures, leading to the formation of gels with rubbery viscoelasticity (Almrhag et al, 2012a, Almrhag et al, 2012b.…”

“…According to Benichou et al (2007) and Michon et al (2002), an alternative method to investigate possible interactions between polysaccharide and protein molecules is the analysis of methylene blue-polysaccharide interactions through UVspectroscopy. However, this type of measure was conducted only for samples with carrageenan since the samples with CMC presented the same UV spectrum as bluemethylene ( Figure 1a).…”

Milk Protein–Polysaccharide Interactions

“…Because of their stable properties, this kind of bonding has been intentionally used to produce conjugated emulsifiers (Akhtar & Dickinson, 2003;Benichou et al, 2007;Dunlap & Côté, 2005;Neirynck et al, 2004;Shepherd et al, 2000;Song et al, 2002). In most of these studies, the covalent conjugation between proteins and polysaccharides has been achieved through the Maillard reaction.…”

“…Sodium caseinate (6.0%) + Sodium alginate (1%) 23 °C, pH 7.0, Thermodynamic incompatibility Simeone et al, 2002) Thermodynamic incompatibility (Bryant & McClements, 2000b;Li et al, 2006) 7. WPI (4-12.5%) + Xanthan gum (0.01-1.0%) pH 5.5/ 6.0/ 6.5/7.0, 0.1/0.5 M NaCl, high-pressure treatment Depletion interaction, pH-dependent electrostatic complexation (Benichou et al, 2007;Bertrand & Turgeon, 2007;Hemar et al, 2001b;Laneuville et al, 2000;Zasypkin et al, 1996) …”

Polysaccharide-Protein Interactions and Their Relevance in Food Colloids

“…Recent literatures also focus on how protein and polysaccharide molecules can be linked together by covalent bond. At pH close to protein pI this Maillard-type conjugates were used to improve the colloidal stability and interfacial structure of proteins in certain conditions (Jiménez-Castańo, Villamiel, & López-Fandiňo, 2007;Benichou, Aserin, Lutz & Garti, 2007)). Recent developments in the field describe interfacial physico-chemical properties of polysaccharide-protein mixed systems .…”