Microparticles formed by heating potato protein—polysaccharide electrostatic complexes

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Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. / Stounbjerg, Lykke; Andreasen, Birgitte; Ipsen, Richard.

In: Journal of Food Engineering, Vol. 263, 2019, p. 79-86.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Stounbjerg, L, Andreasen, B & Ipsen, R 2019, 'Microparticles formed by heating potato protein—polysaccharide electrostatic complexes', Journal of Food Engineering, vol. 263, pp. 79-86. https://doi.org/10.1016/j.jfoodeng.2019.05.041

APA

Stounbjerg, L., Andreasen, B., & Ipsen, R. (2019). Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. Journal of Food Engineering, 263, 79-86. https://doi.org/10.1016/j.jfoodeng.2019.05.041

Vancouver

Stounbjerg L, Andreasen B, Ipsen R. Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. Journal of Food Engineering. 2019;263:79-86. https://doi.org/10.1016/j.jfoodeng.2019.05.041

Author

Stounbjerg, Lykke ; Andreasen, Birgitte ; Ipsen, Richard. / Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. In: Journal of Food Engineering. 2019 ; Vol. 263. pp. 79-86.

Bibtex

@article{bb055055bf094e23a3e6767ceb76087c,
title = "Microparticles formed by heating potato protein—polysaccharide electrostatic complexes",
abstract = "Thermal treatment of electrostatic complexes, above the denaturation temperature of the protein, is one possible method to induce particle formation and improve their stability towards changes in environmental conditions. The purpose of this study was to examine the effect of thermal treatment on mixtures of commercial, food-grade potato protein (PP) and anionic polysaccharides. Mixed solutions (1 wt{\%}) of PP and gum arabic (GA) or carboxymethylcellulose (CMC) were acidified (pH 9.5 to 3.5), homogenized (200/50 bar) and pasteurized (90 °C, 10 min). The physicochemical properties of the acidified and heated samples were compared on particle size, charge, composition, turbidity and stability. It was found that the acidification in itself initiated formation of PP—GA and PP—CMC microparticles (MP). Upon heating, PP–GA MPs became smaller (d4,3 from 2.5 to 1.3 μm), uniformer, and the amount of PP incorporated was increased with 33{\%}, causing more than a doubling of the turbidity. Oppositely, PP–CMC MPs did not change upon heating; the particles remained small (d4,3 0.8 μm) and polydisperse, consisting of 2.5:1 PP:CMC. It was hypothesized that the heat resistance of PP—CMC MPs was caused by stronger electrostatic forces between PP and CMC, while the heat-induced salt and pH resistance of PP—GA particles indicated the formation of other types of interactions preserving the MPs. Negative zeta potentials suggested PS was present at the exterior of the MPs. The obtained results demonstrated PP's ability to create micron-sized particles with polysaccharides, which could potentially replace dairy proteins in various applications.",
keywords = "Associative phase separation, Biopolymer particles, Carboxymethylcellulose, Gum Arabic, Hydrogel, Stability",
author = "Lykke Stounbjerg and Birgitte Andreasen and Richard Ipsen",
year = "2019",
doi = "10.1016/j.jfoodeng.2019.05.041",
language = "English",
volume = "263",
pages = "79--86",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Microparticles formed by heating potato protein—polysaccharide electrostatic complexes

AU - Stounbjerg, Lykke

AU - Andreasen, Birgitte

AU - Ipsen, Richard

PY - 2019

Y1 - 2019

N2 - Thermal treatment of electrostatic complexes, above the denaturation temperature of the protein, is one possible method to induce particle formation and improve their stability towards changes in environmental conditions. The purpose of this study was to examine the effect of thermal treatment on mixtures of commercial, food-grade potato protein (PP) and anionic polysaccharides. Mixed solutions (1 wt%) of PP and gum arabic (GA) or carboxymethylcellulose (CMC) were acidified (pH 9.5 to 3.5), homogenized (200/50 bar) and pasteurized (90 °C, 10 min). The physicochemical properties of the acidified and heated samples were compared on particle size, charge, composition, turbidity and stability. It was found that the acidification in itself initiated formation of PP—GA and PP—CMC microparticles (MP). Upon heating, PP–GA MPs became smaller (d4,3 from 2.5 to 1.3 μm), uniformer, and the amount of PP incorporated was increased with 33%, causing more than a doubling of the turbidity. Oppositely, PP–CMC MPs did not change upon heating; the particles remained small (d4,3 0.8 μm) and polydisperse, consisting of 2.5:1 PP:CMC. It was hypothesized that the heat resistance of PP—CMC MPs was caused by stronger electrostatic forces between PP and CMC, while the heat-induced salt and pH resistance of PP—GA particles indicated the formation of other types of interactions preserving the MPs. Negative zeta potentials suggested PS was present at the exterior of the MPs. The obtained results demonstrated PP's ability to create micron-sized particles with polysaccharides, which could potentially replace dairy proteins in various applications.

AB - Thermal treatment of electrostatic complexes, above the denaturation temperature of the protein, is one possible method to induce particle formation and improve their stability towards changes in environmental conditions. The purpose of this study was to examine the effect of thermal treatment on mixtures of commercial, food-grade potato protein (PP) and anionic polysaccharides. Mixed solutions (1 wt%) of PP and gum arabic (GA) or carboxymethylcellulose (CMC) were acidified (pH 9.5 to 3.5), homogenized (200/50 bar) and pasteurized (90 °C, 10 min). The physicochemical properties of the acidified and heated samples were compared on particle size, charge, composition, turbidity and stability. It was found that the acidification in itself initiated formation of PP—GA and PP—CMC microparticles (MP). Upon heating, PP–GA MPs became smaller (d4,3 from 2.5 to 1.3 μm), uniformer, and the amount of PP incorporated was increased with 33%, causing more than a doubling of the turbidity. Oppositely, PP–CMC MPs did not change upon heating; the particles remained small (d4,3 0.8 μm) and polydisperse, consisting of 2.5:1 PP:CMC. It was hypothesized that the heat resistance of PP—CMC MPs was caused by stronger electrostatic forces between PP and CMC, while the heat-induced salt and pH resistance of PP—GA particles indicated the formation of other types of interactions preserving the MPs. Negative zeta potentials suggested PS was present at the exterior of the MPs. The obtained results demonstrated PP's ability to create micron-sized particles with polysaccharides, which could potentially replace dairy proteins in various applications.

KW - Associative phase separation

KW - Biopolymer particles

KW - Carboxymethylcellulose

KW - Gum Arabic

KW - Hydrogel

KW - Stability

U2 - 10.1016/j.jfoodeng.2019.05.041

DO - 10.1016/j.jfoodeng.2019.05.041

M3 - Journal article

AN - SCOPUS:85066978526

VL - 263

SP - 79

EP - 86

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -

ID: 226219182