2016
DOI: 10.1016/j.foodhyd.2015.10.017
|View full text |Cite
|
Sign up to set email alerts
|

Whey protein isolate-Persian gum interaction at neutral pH

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
16
0

Year Published

2016
2016
2021
2021

Publication Types

Select...
7
2

Relationship

0
9

Authors

Journals

citations
Cited by 66 publications
(16 citation statements)
references
References 17 publications
0
16
0
Order By: Relevance
“…It is a novel anionic arabino galactan gum principally made of 92.36% polysaccharides, 2.45% proteins and 0.85% fats (dry weight basis). 10,11 It can be found in yellow, white and red colors because of its various chemical compounds. 11 It also has two important fractions: one fraction is soluble in water (25-30%) and the other is insoluble in water (70-75%).…”
Section: Introductionmentioning
confidence: 99%
“…It is a novel anionic arabino galactan gum principally made of 92.36% polysaccharides, 2.45% proteins and 0.85% fats (dry weight basis). 10,11 It can be found in yellow, white and red colors because of its various chemical compounds. 11 It also has two important fractions: one fraction is soluble in water (25-30%) and the other is insoluble in water (70-75%).…”
Section: Introductionmentioning
confidence: 99%
“…In addition, the electrostatic interaction between water-soluble and water-insoluble fractions of Persian gum and milk proteins (β-lactoglobulin and whey protein isolate) were studied recently by several authors. [17][18][19][20][21] Generally, food emulsions may encounter with a variety of environmental conditions (pH, ionic strength, heat treatment, and so on) during their processing, storage, transportation, and consumption. So, it is important for technologists to understand the impact of these factors on emulsion stability (ES).…”
Section: Introductionmentioning
confidence: 99%
“…For electrically charged polysaccharides, electrostatic interactions play a particularly important role in the formation of protein-polysaccharide complexes. At pH values around and below its isoelectric point (pI), a protein carries positively charges groups that can interact with anionic polysaccharides by electrostatic attraction (Khalesi, Emadzadeh, Kadkhodaee, & Fang, 2015). The resulting electrostatic complexes formed can be used to create desirable functional attributes within food and beverage products.…”
Section: Introductionmentioning
confidence: 99%