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

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dc.contributor.authorAlbano, Kivia Mislaine [UNESP]
dc.contributor.authorCavallieri, Ângelo Luiz Fazani
dc.contributor.authorNicoletti, Vânia Regina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.date.accessioned2019-10-06T16:13:40Z
dc.date.available2019-10-06T16:13:40Z
dc.date.issued2019-01-02
dc.description.abstractColloidal 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.en
dc.description.affiliationInstitute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology - Cristóvão Colombo St São Paulo State University (Unesp)
dc.description.affiliationCenter of Nature Sciences Federal University of São Carlos (UFSCar)
dc.description.affiliationUnespInstitute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology - Cristóvão Colombo St São Paulo State University (Unesp)
dc.format.extent54-89
dc.identifierhttp://dx.doi.org/10.1080/87559129.2018.1467442
dc.identifier.citationFood Reviews International, v. 35, n. 1, p. 54-89, 2019.
dc.identifier.doi10.1080/87559129.2018.1467442
dc.identifier.issn1525-6103
dc.identifier.issn8755-9129
dc.identifier.scopus2-s2.0-85059880531
dc.identifier.urihttp://hdl.handle.net/11449/188611
dc.language.isoeng
dc.relation.ispartofFood Reviews International
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectElectrostatic interaction
dc.subjectemulsions
dc.subjectpectin
dc.subjectsodium alginate
dc.subjectsoy protein isolate
dc.subjectwhey protein concentrate
dc.titleElectrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilizationen
dc.typeResenha
dspace.entity.typePublication
unesp.author.orcid0000-0003-2298-3880[1]
unesp.author.orcid0000-0001-8006-575X[2]
unesp.author.orcid0000-0002-2553-4629[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas