Journal ArticleDOI
Complex Coacervation of Whey Proteins and Gum Arabic
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TLDR
A strong similarity is seen between the behavior of this system and a colloidal gas-liquid phase separation, and a "metastable" region delimited by a percolation line is seen.About:
This article is published in Biomacromolecules.The article was published on 2003-01-30. It has received 552 citations till now. The article focuses on the topics: Whey protein isolate & Whey protein.read more
Citations
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Phase separation behavior of flaxseed gum and rice bran protein complex coacervates
TL;DR: In this article, the phase transition of rice bran protein (RBP) and flaxseed gum (FG) complex coacervate system was studied by monitoring the absorbance profiles as a function of time.
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Study of interactions between anionic exopolysaccharides produced by newly isolated probiotic bacteria and sodium caseinate
Yousra Abid,Ichrak Joulak,Chedia Ben Amara,Angela Casillo,Hamadi Attia,Adem Gharsallaoui,Samia Azabou +6 more
TL;DR: The obtained results support the fact that the simultaneous presence of EPS and Cas in dairy products results in complexes formation via electrostatic interactions depending on EPS/Cas ratio and pH of the medium.
Journal ArticleDOI
Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes.
TL;DR: The interaction between LG and LP was found to modify the functional properties of native LP especially at and around its isoelectric point, which could be useful for stabilizing plant-based emulsions and foams.
Journal ArticleDOI
Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio.
TL;DR: In this paper, the interaction between WPI and hyaluronic acid (HA) was characterized as functions of pH (6.0−1.0) and protein to polysaccharide ratio (R, 1:4−10:1).
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Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface
Xiaolin Yao,Xiaolin Yao,Kai Xu,Meng Shu,Ning Liu,Na Li,Xiaoyu Chen,Katsuyoshi Nishinari,Glyn O. Phillips,Fatang Jiang +9 more
TL;DR: In this article, a self-assembled WPI/GAFe3+ nanoparticles with ferric ions was found to have high steric hindrance and lower interfacial energy.
References
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Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review
TL;DR: The protein-polysaccharide complexes exhibit better functional properties than that of the proteins and polysaccharides alone, and could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes.
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Protein–polysaccharide interactions
TL;DR: In this article, the authors describe the structure formation in the mixed systems in combination with rheological characterisation and make progress in the description of the mechanisms underlying the phase separation processes by the use of scattering techniques.
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Phase separation in polyelectrolyte solutions. Theory of complex coacervation
J. T. G. Overbeek,M. J. Voorn +1 more
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Polysaccharide protein interactions
C. G. de Kruif,Remco Tuinier +1 more
TL;DR: In this article, the interaction between proteins and polysaccharides, as can be observed in food related systems, is systematically discussed by separating biopolymer interactions into respectively enthalpy- and entropy-dominated types.
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Stability and rheological implications of electrostatic milk protein--polysaccharide interactions.
TL;DR: In this article, the authors studied the factors affecting the nature and strength of electrostatic protein-polysaccharide interactions and proposed a method to predict how solution conditions such as pH and ionic strength influence food macromolecular functional properties.