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

ABSTRACT

Colloidal 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.

KEYWORDS:

• Electrostatic interaction
• emulsions
• pectin
• sodium alginate
• soy protein isolate
• whey protein concentrate

Acknowledgments

The authors acknowledge Sao Paulo Research Foundation, FAPESP (Processes, 2013/10842-9 and 2014/02910-7).

Additional information

Funding

This work was supported by the Sao Paulo Research Foundation, FAPESP [Processes, 201310842-9 and 2014/10842-9 and 2014/02910-7].