Emulsion stabilization using polysaccharide-protein complexes

Evans, M, Ratcliffe, Ian and Williams, Peter A (2013) Emulsion stabilization using polysaccharide-protein complexes. Current Opinion in Colloid and Interface Science, 18. pp. 272-282. ISSN 1359-0294

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Abstract

There is a great deal of interest in the Food Industry in the use of polysaccharides and proteins to stabilise oil-in-water emulsions and there is particular interest nowadays in the use of polysaccharide–protein complexes. There are three classes of complexes namely; (a) naturally-occurring complexes in which protein residues are covalently attached to the polysaccharide chains as is the case, for example, with gum Arabic; (b) Maillard conjugates, which are formed by interaction of the reducing end of a polysaccharide with an amine group on a protein forming a covalent bond; and (c) electrostatic complexes formed between a polysaccharide and a protein with opposite net charge. This review sets out our current understanding of the nature of these different polysaccharide-protein complexes and their ability to stabilise oil-in-water emulsions.

Item Type: Article
Keywords: polysaccharide-protein complexes, Maillard conjugates, electrostatic complexes, gum Arabic, pectin, emulsion stabilisation
Divisions: Applied Science, Computing and Engineering
Depositing User: Mr Stewart Milne
Date Deposited: 27 Feb 2015 14:02
Last Modified: 19 Dec 2017 15:27
URI: http://glyndwr.repository.guildhe.ac.uk/id/eprint/8269

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