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Open AccessFeature PaperArticle

Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms

Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
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Author to whom correspondence should be addressed.
Current Address: School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK.
Foods 2019, 8(6), 192; https://doi.org/10.3390/foods8060192
Received: 14 May 2019 / Revised: 22 May 2019 / Accepted: 30 May 2019 / Published: 3 June 2019
(This article belongs to the Special Issue Food and Beverage Emulsions: Microstructural and Rheological Research)
Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80 °C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement. View Full-Text
Keywords: sodium caseinate; sugar beet pectin; electrostatic interaction; enzymatic cross-linking; Maillard reaction; polysaccharide-protein complex; acidic pH and thermal processing sodium caseinate; sugar beet pectin; electrostatic interaction; enzymatic cross-linking; Maillard reaction; polysaccharide-protein complex; acidic pH and thermal processing
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Zhang, J.; Wolf, B. Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms. Foods 2019, 8, 192.

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