Protein-polysaccharide interactions at fluid interfaces

被引：304

作者：

Rodriguez Patino, Juan Miguel ^{[1
]}

Pilosof, Ana M. R. ^{[2
,3
]}

机构：

[1] Univ Seville, Fac Quim, Dept Ingn Quim, Seville 41012, Spain

[2] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF, Argentina

[3] Consejo Nacl Invest Cient & Tecn, RA-1033 Buenos Aires, DF, Argentina

来源：

FOOD HYDROCOLLOIDS | 2011年 / 25卷 / 08期

关键词：

Protein; Polysaccharide; Protein-polysaccharide interactions; Fluid interfaces; Air-water interface; Oil-water interface; Food hydrocolloid; Food emulsion; Food foam; AIR-WATER-INTERFACE; SURFACE RHEOLOGICAL PROPERTIES; XANTHAN GUM INTERACTIONS; MILK WHEY-PROTEIN; SUGAR-BEET PECTIN; SOY PROTEIN; THERMODYNAMIC INCOMPATIBILITY; HYDROXYPROPYL METHYLCELLULOSE; COMPETITIVE ADSORPTION; AIR/WATER INTERFACES;

D O I：

10.1016/j.foodhyd.2011.02.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the bulk phase. The interfacial behaviour of protein-polysaccharide mixtures exhibiting associative (i.e., net attractive) interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade. Much less attention has been paid to the interfacial behaviour of protein-polysaccharide mixtures exhibiting unfavourable interactions. Thus we are concerned here with the interfacial behaviour of both kinds of mixtures. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1925 / 1937

页数：13

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