期刊
FOOD HYDROCOLLOIDS
卷 66, 期 -, 页码 268-275出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.11.032
关键词
Lysozyme; Ovalbumin; Interpolymeric complex; Rheology; Electrostatic interactions
资金
- Brazilian agency CNPq [480457/2013-1]
- Brazilian agency FAPERJ [E26/201.486/2014]
The aim of this work was to characterize the complexes lysozyme (Lyso)/xanthan gum (XG) and ovalbumin (Ova)/xanthan gum in terms of their physicochemical properties and to study the influence of salt and protein/polysaccharide ratio on rheological properties. As the protein/polysaccharide ratio was increased from 1:1 to 10:1, critical structure events shifted to higher pHs, resulting in the formation of insoluble complexes even at pH 12.0. Lyso/XG complex formed a stronger gel-like complex with smaller loss tangents compared with the Ova/XG complex; however, those gels showed a slight tendency to breakdown under higher frequency variation when compared with Ova/XG complex. The correlation between rheological data, the effect of ionic strength and FTIR analysis suggests that although an electrostatic interaction is the main mechanism of interaction between biopolymers, non-electrostatic interactions also plays a role in the strength of the interaction. Egg white protein/XG complexes represent a great technological to formulate functional hydrogels. (C) 2016 Elsevier Ltd. All rights reserved.
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