Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Wefers, Daniel; Bindereif, B.; Karbstein, Heike P.; Schaaf, U.S. van der

doi:10.1016/j.foodhyd.2018.06.030

Cited by 41 publications

(24 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Conjugation is one of the first stages of the Maillard reaction, in which a free amino group of the protein reacts with the carbonyl group of the reducing end of a carbohydrate [136,137]. The reaction is influenced by temperature, pH value, humidity, time, the mass ratio of the amine group and the carbonyl group, and intrinsic properties of the reactants, such as molecular weight and composition [136].…”

Section: Conjugates Of Pectinmentioning

confidence: 99%

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

et al. 2021

View full text Add to dashboard Cite

Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges.

show abstract

Section: Conjugates Of Pectinmentioning

confidence: 99%

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Covalent protein-polysaccharide conjugates can be prepared using the Maillard reaction (Wefers, Bindereif, Karbstein, & van der Schaf, 2018), which involves the formation of a covalent bond between an amino group on a protein and a carbonyl group on a polysaccharide. Maillard reaction products (MRPs) formed through this process have been shown to exhibit a range of beneficial functional attributes, such as good antioxidant, antimicrobial, solubility, emulsification, and thermal stability characteristics (Diah, Vermeir, Martins, Meulenaer, & Meeren, 2016;Dickinson, 2008;Kim & Shin, 2016;Niu, Jiang, Pan, & Zhai, 2011;Shi et al, 2019;Tamnak, Mirhosseini, Ping, Mohd, & Muhammad, 2016).…”

Section: Covalent Interactionsmentioning

confidence: 99%

“…The N‐glucosamine then undergoes an irreversible rearrangement generating the Amadori product (1‐amino‐1‐deoxy‐2‐ketose) in the presence of acids (de Oliveira et al., 2016). The Amadori rearrangement compounds are degraded in various ways, resulting in various colored and water‐insoluble nitrogen compounds as the reaction progresses (Wefers et al., 2018). The MRPs consist of a complex mixture of molecules from different stages of the reaction (Oliver, Melton, & Stanley, 2006; Yadav, Parris, Johnston, Onwulata, & Hicks, 2010).…”

Section: Covalent Layers Formed By Protein–polysaccharide Conjugatesmentioning

confidence: 99%

“…The functional properties of protein–polysaccharide complexes fabricated using the Maillard reaction can be tailored by varying the biopolymers and grafting conditions employed (Schmidt et al., 2016; Wefers et al., 2018).…”

Section: Covalent Layers Formed By Protein–polysaccharide Conjugatesmentioning

confidence: 99%

“…Initially, as the reaction time increases, the degree of glycation increases, which leads to a higher yield of Maillard conjugates, with improved functional attributes, such as thermal stability, antioxidant properties, and emulsifying ability (de Oliveira et al., 2016; Diah et al., 2016; Shi et al., 2019; Wefers et al., 2018). However, if the reaction is carried out for too long, then the functionality of the conjugates decreases, which can be attributed to protein denaturation and aggregation, as well as irreversible degradation of the Amadori rearrangement products (Tamnak et al., 2016; Wefers et al., 2018; Yadav et al., 2010). As a result, the reaction products formed may become water insoluble and have a brown color due to the formation of melanoidins.…”

Section: Covalent Layers Formed By Protein–polysaccharide Conjugatesmentioning

confidence: 99%

See 2 more Smart Citations

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

McClements

Liu

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Proteins and polysaccharides are widely used as ingredients in food emulsions due to their high biocompatibility, good biodegradability, and a broad range of techno-functionalities. In particular, they are used as emulsifiers, texture modifiers, and stabilizers in many emulsion-based foods. Moreover, the functionality of these biopolymers can be extended by forming protein-polysaccharide complexes that can be used to modulate the characteristics of the oil-water interface, thereby altering the stability and performance of food emulsions. This review highlights a number of approaches to modulate the interfacial properties of oil-in-water emulsions based on the utilization of protein-polysaccharide complexes: direct mixing, layer-by-layer assembly, and conjugation. Besides, the impact of altering the interfacial properties on emulsion performance is highlighted, including their formation, stability, and functional attributes. Interfacial engineering approaches can be used to tailor the properties of food emulsions to particular applications. For instance, they can be used to create emulsionbased delivery systems for bioactive agents, such as vitamins, nutraceuticals, antimicrobials, colors, flavors, and antioxidants. Moreover, they can be used to create emulsion-based foods with lower calorie contents and enhanced satiety responses. Nevertheless, it is important to account for various factors when developing successful interfacial engineering technologies, including safety concerns, production costs, environmental impact, sustainability, government regulations, and labeling issues.

show abstract

Charakterisierung funktioneller Zusammenhänge zwischen Extraktionsbedingungen, molekularer Struktur und Emulgiereigenschaften von Zuckerrübenpektinen

Eichhöfer,

Bunzel,

Wefers

2024

Lebensmittelchemie

View full text Add to dashboard Cite

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Cited by 41 publications

References 44 publications

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Charakterisierung funktioneller Zusammenhänge zwischen Extraktionsbedingungen, molekularer Struktur und Emulgiereigenschaften von Zuckerrübenpektinen

Contact Info

Product

Resources

About