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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

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Author(s):
Mírian Luisa Faria Freitas [1] ; Kivia Mislaine Albano [2] ; Vânia Regina Nicoletti Telis [3]
Total Authors: 3
Affiliation:
[1] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Department of Food Engineering and Technology - Brasil
[2] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Department of Food Engineering and Technology - Brasil
[3] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Department of Food Engineering and Technology - Brasil
Total Affiliations: 3
Document type: Journal article
Source: POLIMEROS-CIENCIA E TECNOLOGIA; v. 27, n. 1, p. 62-67, 2017-03-00.
Abstract

Abstract This study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application as stabilizers. The biopolymers were evaluated through solubility, charges, turbidimetry, and optical microscopy analyses; the systems with the pair of biopolymers were analyzed through turbidimetry and optical microscopy. High-methoxyl pectin showed high solubility at all pHs investigated. The soy protein isolate showed low solubility at pH 4.5, which is close to its isoelectric point, and complete solubility at pH 11.0. The formation of complexes suggested an attractive interaction between the biopolymers, with high absorbance reading values and images of complexes from optical microscopy. These complexes were present in systems with pHs below the soy protein isolate's isoelectric point, with positive charges; the high-methoxyl pectin, however, had negative ones. (AU)

FAPESP's process: 13/10842-9 - Complex systems of low content lipid stabilized by interaction electrostatic between biopolymers with application ultrasonic or high pressure
Grantee:Kivia Mislaine Albano
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 14/08520-6 - Preparation and characterization of emulsions and microcapsules of buriti oil (Mauritia flexuosa) using isolated soy protein and high-methoxy pectin as stabilizer
Grantee:Mírian Luisa Faria Freitas
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 14/02910-7 - O/W emulsions stabilized by electrostatic interactions between proteins and polysaccharides: application as fat replacers and as bioactive compound microencapsulation
Grantee:Vânia Regina Nicoletti Telis
Support Opportunities: Regular Research Grants