Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

Author(s)

Albano, Kivia Mislaine ^[1] ; Fazani Cavallieri, Angelo Luiz ^[2] ; Nicoletti, Vania Regina ^[1]

Affiliation

^[1] Sao Paulo State Univ Unesp, Dept Food Engn & Technol, Inst Biosci Humanities & Exact Sci Ibilce, Campus Sao Jose do Rio Preto, Cristovao Colombo St, Sao Paulo - Brazil

^[2] Fed Univ Sao Carlos UFSCar, Ctr Nat Sci, Buri - Brazil

• Document type: Review article
• Source: FOOD REVIEWS INTERNATIONAL; v. 35, n. 1, p. 54-89, JAN 2 2019.
• Web of Science Citations: 5

Abstract

Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, in which oil droplets are emulsified by a protein, with a stabilizing polysaccharide. This review highlights the physical and chemical aspects involved in the electrostatic interaction between proteins and polysaccharides, their application in emulsion stabilization, and processing alternatives for their production. Emphasis is given on applications and chemical characteristics of whey protein concentrate, soy protein isolate, pectin, and sodium alginate, that is, biopolymers often applied in emulsion formulations. (AU)

• 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