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

Autor(es)

Mírian Luisa Faria Freitas ^[1] ; Kivia Mislaine Albano ^[2] ; Vânia Regina Nicoletti Telis ^[3]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: POLIMEROS-CIENCIA E TECNOLOGIA; v. 27, n. 1, p. 62-67, 2017-03-00.

Resumo

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)

• Processo FAPESP: 13/10842-9 - Sistemas complexos de baixo teor de lipídeos estabilizados pela interação eletrostática entre biopolímeros com aplicação de ultrassom ou alta pressão.
• Beneficiário: Kivia Mislaine Albano
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 14/08520-6 - Preparo e caracterização de emulsões e microcápsulas de óleo de buriti (Mauritia flexuosa) utilizando isolado proteico de soja e pectina de alta metoxilação como estabilizantes
• Beneficiário: Mírian Luisa Faria Freitas
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 14/02910-7 - Emulsões O/W estabilizadas pela interação eletrostática entre proteínas e polissacarídeos: aplicação como substitutos de gordura e na microencapsulação de compostos bioativos
• Beneficiário: Vânia Regina Nicoletti Telis
• Modalidade de apoio: Auxílio à Pesquisa - Regular