O/W emulsions stabilized by interactions between proteins and polysaccharides

Detalhes bibliográficos
Autor(a) principal: Nicoletti Telis, Vânia Regina [UNESP]
Data de Publicação: 2018
Tipo de documento: Capítulo de livro
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/B978-0-08-100596-5.21483-2
http://hdl.handle.net/11449/197929
Resumo: Amphiphilic structures can be produced from interactions between proteins and polysaccharides, resulting in supramolecular microstructures very suitable to replace synthetic emulsifiers. These association colloids may be formed by electrostatic interactions or covalent bonding, and both will benefit from the complementary properties of proteins and polysaccharides, which combine the emulsifying activity of proteins with the polysaccharide ability of interacting with the proteins and stabilizing O/W emulsions. The protein-polysaccharide complexes do not require special legislation and are being increasingly used to improve food stabilization, enhancement of textural properties and creation of reduced-fat food systems, microencapsulation of bioactive compounds, as well as other potential applications. This article presents some fundamental concepts involved in the functionality of protein-polysaccharide interactions as emulsifying and stabilizing elements in O/W emulsions.
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spelling O/W emulsions stabilized by interactions between proteins and polysaccharidesAdsorptionAmphiphilic structureCovalent bondingDispersed systemElectrostatic interactionEmulsifierInterfacial activityPolysaccharideProteinStabilizerSupramolecular structureSurface chargeAmphiphilic structures can be produced from interactions between proteins and polysaccharides, resulting in supramolecular microstructures very suitable to replace synthetic emulsifiers. These association colloids may be formed by electrostatic interactions or covalent bonding, and both will benefit from the complementary properties of proteins and polysaccharides, which combine the emulsifying activity of proteins with the polysaccharide ability of interacting with the proteins and stabilizing O/W emulsions. The protein-polysaccharide complexes do not require special legislation and are being increasingly used to improve food stabilization, enhancement of textural properties and creation of reduced-fat food systems, microencapsulation of bioactive compounds, as well as other potential applications. This article presents some fundamental concepts involved in the functionality of protein-polysaccharide interactions as emulsifying and stabilizing elements in O/W emulsions.Department of Food Engineering and Technology São Paulo State University - UnespDepartment of Food Engineering and Technology São Paulo State University - UnespUniversidade Estadual Paulista (Unesp)Nicoletti Telis, Vânia Regina [UNESP]2020-12-12T00:54:24Z2020-12-12T00:54:24Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart494-498http://dx.doi.org/10.1016/B978-0-08-100596-5.21483-2Encyclopedia of Food Chemistry, p. 494-498.http://hdl.handle.net/11449/19792910.1016/B978-0-08-100596-5.21483-22-s2.0-85071232309Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengEncyclopedia of Food Chemistryinfo:eu-repo/semantics/openAccess2021-10-23T07:07:42Zoai:repositorio.unesp.br:11449/197929Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T07:07:42Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv O/W emulsions stabilized by interactions between proteins and polysaccharides
title O/W emulsions stabilized by interactions between proteins and polysaccharides
spellingShingle O/W emulsions stabilized by interactions between proteins and polysaccharides
Nicoletti Telis, Vânia Regina [UNESP]
Adsorption
Amphiphilic structure
Covalent bonding
Dispersed system
Electrostatic interaction
Emulsifier
Interfacial activity
Polysaccharide
Protein
Stabilizer
Supramolecular structure
Surface charge
title_short O/W emulsions stabilized by interactions between proteins and polysaccharides
title_full O/W emulsions stabilized by interactions between proteins and polysaccharides
title_fullStr O/W emulsions stabilized by interactions between proteins and polysaccharides
title_full_unstemmed O/W emulsions stabilized by interactions between proteins and polysaccharides
title_sort O/W emulsions stabilized by interactions between proteins and polysaccharides
author Nicoletti Telis, Vânia Regina [UNESP]
author_facet Nicoletti Telis, Vânia Regina [UNESP]
author_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Nicoletti Telis, Vânia Regina [UNESP]
dc.subject.por.fl_str_mv Adsorption
Amphiphilic structure
Covalent bonding
Dispersed system
Electrostatic interaction
Emulsifier
Interfacial activity
Polysaccharide
Protein
Stabilizer
Supramolecular structure
Surface charge
topic Adsorption
Amphiphilic structure
Covalent bonding
Dispersed system
Electrostatic interaction
Emulsifier
Interfacial activity
Polysaccharide
Protein
Stabilizer
Supramolecular structure
Surface charge
description Amphiphilic structures can be produced from interactions between proteins and polysaccharides, resulting in supramolecular microstructures very suitable to replace synthetic emulsifiers. These association colloids may be formed by electrostatic interactions or covalent bonding, and both will benefit from the complementary properties of proteins and polysaccharides, which combine the emulsifying activity of proteins with the polysaccharide ability of interacting with the proteins and stabilizing O/W emulsions. The protein-polysaccharide complexes do not require special legislation and are being increasingly used to improve food stabilization, enhancement of textural properties and creation of reduced-fat food systems, microencapsulation of bioactive compounds, as well as other potential applications. This article presents some fundamental concepts involved in the functionality of protein-polysaccharide interactions as emulsifying and stabilizing elements in O/W emulsions.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
2020-12-12T00:54:24Z
2020-12-12T00:54:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/B978-0-08-100596-5.21483-2
Encyclopedia of Food Chemistry, p. 494-498.
http://hdl.handle.net/11449/197929
10.1016/B978-0-08-100596-5.21483-2
2-s2.0-85071232309
url http://dx.doi.org/10.1016/B978-0-08-100596-5.21483-2
http://hdl.handle.net/11449/197929
identifier_str_mv Encyclopedia of Food Chemistry, p. 494-498.
10.1016/B978-0-08-100596-5.21483-2
2-s2.0-85071232309
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Encyclopedia of Food Chemistry
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 494-498
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1792962443839799296

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