Protein–polysaccharide interactions and aggregates in food formulations

Gentile, Luigi

doi:10.1016/j.cocis.2020.03.002

Cited by 155 publications

(50 citation statements)

References 92 publications

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“…Polysaccharides have shown potential to enhance the stability of oil-in-water emulsions using proteins as primary emulsifiers [ 6 , 13 ]. In these double-layer emulsions, proteins and polysaccharides can interact via covalent or noncovalent bonds, which influences the stability of the emulsions [ 9 ]. Therefore, this study assessed the differences between adding a neutral (gum guar) or an anionic (gum arabic) polysaccharide on the encapsulation efficiency and stability given by the total EPA+DHA that remained encapsulated during storage under accelerated shelf-life conditions (up to 10 days at 45 °C).…”

Section: Discussionmentioning

confidence: 99%

“…The predominant stabilizing mechanism of polysaccharides is known to be steric, which, unlike proteins that generate electrostatic forces, forms emulsions with better stability under different environmental stresses. Thus, the addition of polysaccharides to a protein monolayer emulsion leads to the formation of interfacial complexes that reduce the van der Waals attractions between proteins and increase the steric and electrostatic repulsion between droplets, which could result in increased physical stability of the emulsion [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Toledo

2021

Molecules

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Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Toledo

2021

Molecules

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“…Evaluating the texture profile analysis of the muffins, it was verified that the combination between olive pomace flour and hydrolyzed soy protein reduces the values of firmness, hardness and gumminess. According to Gentile (2020), the association between protein and polysaccharide allows the formation of a strong amphiphilic conjugate that anchors at the oilwater interface of an emulsion. In this conformation, the binding occurs through the hydrophobic groups of the proteins, creating a viscoelastic layer where the polysaccharide acts as a copolymer, causing steric stabilization and the consequent gelation of the structure.…”

Section: Texture Profile Analysismentioning

confidence: 99%

“…This process can occur by forming hydrogen bonds and ionic interactions between a limited number of polysaccharides and proteins, a reaction favored by the presence of lysine (basic amino acid) in the medium. Indeed, leguminous proteins are known to be rich in lysine, as is the case with hydrolyzed soy protein (Gentile, 2020;Schmiele et al, 2017). In this sense, it was possible to obtain a profile of firmness, hardness and gumminess where the muffin has a soft, light texture, with a good incorporation of air in the dough, resulting in a fine alveolar structure.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Souza

Cordeiro

Silva

et al. 2022

RSD

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Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids and fatty acids. In this sense, the present study aimed to evaluate the influence of partial replacement of wheat flour, hydrogenated vegetable fat and sucrose by olive pomace flour, extra virgin olive oil and hydrolyzed soy protein, respectively, in muffin-type cakes. The determination of the ideal formulation with the alternative ingredients was carried out through the Response Surface Methodology, exploring a Simplex-Centroid Mixture Design using physicochemical parameters as dependent variables. The optimum point was obtained using 38.00 % olive pomace flour, 3.75 % extra virgin olive oil, and 4.05 % hydrolyzed soy protein. In general, it was observed that the alternative ingredients had positive effects on the texture profile of the muffins and provided products with darker shades, characteristics of the ingredients used. Nutritionally, an increase in total dietary fiber, ash and lipid content was observed. In contrast, the starch content decreased, but the total caloric value was similar between the standard sample and the optimum. Therefore, the partial replacement of ingredients demonstrated feasibility and potential for bakery goods.

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“…The review [23] reports on some of the latest advances in this field, demonstrates interesting physicochemical properties of protein-polysaccharide conjugates as stabilizers and emulsifiers, as well as texture modifiers in food products. It also provides an overview of possible interactions between protein and polysaccharide, from the Maillard reaction to enzymatic crosslinking passing through coacervates.…”

Section: Protein-polysaccharide Interactionsmentioning

confidence: 99%

Protein-polysaccharide interactions in dairy production

Smykov

2021

Food systems

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The review article examines the main global trends in the development of scientific research in the field of increasing the efficiency of dairy products production using polysaccharides of various origins and purposes. It has been shown that non-traditional polysaccharides of plant origin are increasingly involved in industrial production, including polysaccharides of aquatic organisms, which have both enhanced technological properties — emulsifying, gel-forming, texturizing, etc., and innovative nutraceutical properties that make it possible to create food products with new properties and attractive to consumers. It is noted that the nature of proteinpolysaccharide interactions, depending on the types of proteins and polysaccharides used in various combinations and conditions of their interactions, can be completely different, which directly affects the organoleptic properties of the finished product. Modern research confirms that the properties of a food product are largely laid down at the molecular — nanoscale, and the development of research on protein-polysaccharide interactions, with the aim of their practical use in the production of dairy products, should be aimed at finding basic patterns in these interactions.

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Protein–polysaccharide interactions and aggregates in food formulations

Cited by 155 publications

References 92 publications

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Protein-polysaccharide interactions in dairy production

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