Flocculation Performance and Mechanism of Removing Pectin by N-hydroxypropyl Trimethyl Ammonium Chloride Chitosan

The cationic organic flocculant N-hydroxypropyl trimethyl ammonium chloride chitosan (HTCC) was used for flocculation of pectin, which was an impurity widespread in Chinese medicine water extractions, and the effects of the flocculant dosage, the pectin concentration, pH value, and the solution temperature on the flocculation efficiency were studied. FTIR spectra of pectin and its flocs were analyzed to determine the flocculation mechanism. The results showed that HTCC effectively flocculated the high-methoxyl pectin (HMP) and low-methoxyl pectin (LMP). The removal rate of HMP and LMP were above 85% and 90%, respectively. The flocculant dosage and pH value were the key influential factors. The pectin flocculation mechanism was mainly adsorption bridging and charge neutralization by hydrogen bonding, electrostatic adsorption, and hydrophobic interaction. The optimal flocculation conditions of HMP and LMP by HTCC were achieved.     

A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification

A non-invasive technique, diffusing wave spectroscopy (DWS), and traditional dynamic light scattering (DLS) were used to study the interactions of high methoxyl pectin (HMP) with sodium caseinate-stabilized emulsion droplets. At pH 6.8, the droplet size measured by DLS did not change as a function of HMP concentration (up to 0.3%). However, the droplet diameter measured by DWS kept relatively constant up to 0.07% HMP after which it showed drastic increases. The turbidity parameter 1/l* decreased with HMP concentration and levelled off at 0.07% HMP, indicating that the system underwent reorganization and reached equilibrium at 0.07% HMP. During acidification at pH 5.4, right before the pH of aggregation of control emulsions, all emulsions containing 0.05–0.2% HMP showed an increase of 1/l*. This increase indicated the interaction of HMP with sodium caseinate at the interface. Emulsions containing 0.05 and 0.1% HMP also showed destabilization, and the pH of destabilization depended on the concentration of HMP. Sufficient amounts of HMP (0.2%) stabilized the caseinate-coated oil droplets, and the mean square displacement slope was close to 1 throughout, indicating free diffusion of emulsion droplets.     

Interfacial dilatational elasticity and viscosity of beta-lactoglobulin at air-water interface using pulsating bubble tensiometry

The ability of proteins to provide stability in foams is greatly influenced by their interfacial dilatational rheological properties. Surface tension response of a pulsatingbubble with an adsorbed layer of beta-lactoglobulin was measured for different frequencies and protein concentrations using a pulsating bubble tensiometer. A methodology, accounting for adsorption/desorption as well as variation of surface concentration due to expansion/contraction, was developed for the evaluation of surface dilatational elasticity and viscosity at different frequencies from these measurements. The adsorption rate constants were inferred from the surface pressure dynamics of protein adsorption using a Langmuir minitrough. The desorption rates were shown to be negligible for beta-lactoglobulin from the surface pressure response of a spread monolayer when subjected to compression in a Langmuir minitrough. The proposed model was employed to infer the interfacial dilatational viscosity and elasticity of an adsorbed beta-lactoglobulin layer at the air-water interface from experimental pulsating bubble data for protein concentrations in the range of 0.01-0.5 wt % at pH 7. As expected, the interfacial dilatational rheological properties were found to be higher at higher protein concentrations, this effect being less pronounced for dilatational elasticity. Heating at 80 degrees C for 30 min was found to result in higher interfacial dilatational viscosity and lower interfacial dilatational elasticity though this difference was within experimental error. The traditional approach for the inference of interfacial dilatational rheological properties is found to overpredict the interfacial dilatational elasticity whereas the viscosity values do not differ significantly from those obtained using the current analysis.     

Dynamic properties of soy globulin adsorbed films at the air-water interface

In this paper we present surface dilatational properties of soy globulins (beta-conglycinin, glycinin, and reduced glycinin with 10 mM of dithiothreitol (DTT)) adsorbed onto the air-water interface, as a function of adsorption time. The experiments were performed at constant temperature (20 degrees C), pH (8.0), and ionic strength (0.05 M). The surface rheological parameters were measured as a function of protein concentration (ranging from 1 to 1x10(-3)% wt/wt). We found that the surface dilatational modulus, E, increases, and the phase angle, phi, decreases with time, theta, which may be associated with protein adsorption. These phenomena have been related to protein adsorption, unfolding, and/or protein-protein interactions (at long-term adsorption) as a function of protein concentration in solution. From a rheological point of view, the surface viscoelastic characteristics of soy globulin films adsorbed at the air-water interface are practically elastic. The main conclusion is that the dilatational properties of the adsorbed films depend on the molecular structure of the protein.     

Modulating surface rheology by electrostatic protein/polysaccharide interactions

There is a large interest in mixed protein/polysaccharide layers at air-water and oil-water interfaces because of their ability to stabilize foams and emulsions. Mixed protein/polysaccharide adsorbed layers at air-water interfaces can be prepared either by adsorption of soluble protein/polysaccharide complexes or by sequential adsorption of complexes or polysaccharides to a previously formed protein layer. Even though the final protein and polysaccharide bulk concentrations are the same, the behavior of the adsorbed layers can be very different, depending on the method of preparation. The surface shear modulus of a sequentially formed beta-lactoglobulin/pectin layer can be up to a factor of 6 higher than that of a layer made by simultaneous adsorption. Furthermore, the surface dilatational modulus and surface shear modulus strongly (up to factors of 2 and 7, respectively) depend on the bulk -lactoglobulin/pectin mixing ratio. On the basis of the surface rheological behavior, a mechanistic understanding of how the structure of the adsorbed layers depends on the protein/polysaccharide interaction in bulk solution, mixing ratio, ionic strength, and order of adsorption to the interface (simultaneous or sequential) is derived. Insight into the effect of protein/polysaccharide interactions on the properties of adsorbed layers provides a solid basis to modulate surface rheological behavior.     

Interfacial dynamics and rheology of polymer-grafted nanoparticles at air-water and xylene-water interfaces

Particle-stabilized emulsions and foams offer a number of advantages over traditional surfactant-stabilized systems, most notably a greater stability against coalescence and coarsening. Nanoparticles are often less effective than micrometer-scale colloidal particles as stabilizers, but nanoparticles grafted with polymers can be particularly effective emulsifiers, stabilizing emulsions for long times at very low concentrations. In this work, we characterize the long-time and dynamic interfacial tension reduction by polymer-grafted nanoparticles adsorbing from suspension and the corresponding dilatational moduli for both xylene-water and air-water interfaces. The dilatational moduli at both types of interfaces are measured by a forced sinusoidal oscillation of the interface. Surface tension measurements at the air-water interface are interpreted with the aid of independent ellipsometry measurements of surface excess concentrations. The results suggest that the ability of polymer-grafted nanoparticles to produce significant surface and interfacial tension reductions and dilatational moduli at very low surface coverage is a key factor underlying their ability to stabilize Pickering emulsions at extremely low concentrations.     

Interfacial microgels formed by oppositely charged polyelectrolytes and surfactants. 1. Influence of polyelectrolyte molecular weight

The synergistic adsorption and complexation of polystyrene sulfonate, PSS (a highly charged anionic polyelectrolyte), and dodecyltrimethylammonium bromide, C12TAB (a cationic surfactant), at the air-water interface can lead to interfacial gels that strongly influence foam-film drainage and stability. The formation and characteristics of these gels have been studied as a function of PSS molecular weight by combining surface tension, ellipsometry, and foam-film drainage experiments. Simultaneously the solution electromotive force has been measured to track the polymer-surfactant interactions in the bulk solution. It has been found that there is a critical molecular weight for surface gelation as well as for bulk precipitation and aggregation. Furthermore, we show that for the lowest molecular weights, PSS adsorbs with C12TAB in compact layers at the air-water interface. In particular, for mixtures of C12TAB with the monomer compound of the PSS repeat unit (e.g. Mw = 208), interfacial complexation is found to be similar to that of catanionic mixtures (mixtures of surfactants of opposite charge).     

Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low methoxyl pectin (LMP). The zeta potential, rheology, particle size and serum separation of AMDs were evaluated after preparing with PPP, HMP and LMP, respectively. Results indicated that PPP led to lower serum separation than LMP (14.65% for AMDs prepared with 0.5% PPP compared to 25.05% for AMDs prepared with 0.5% LMP), but still higher than HMP (9.09% for AMDs prepared with 0.5% HMP). However, narrower particle size distribution and lower viscosity of AMDs was achieved by PPP than by LMP and HMP. PPP can electrostatically adsorb on the surface of casein and its abundant neutral sugar side chains would provide steric hindrance to prevent casein flocculation in AMDs. Our results might provide some new ideas for the application of PPP in improving the stability of AMDs.     

Interfacial characterization of beta-lactoglobulin networks: displacement by bile salts

The competitive displacement of a model protein (beta-lactoglobulin) by bile salts from air-water and oil-water interfaces is investigated in vitro under model duodenal digestion conditions. The aim is to understand this process so that interfaces can be designed to control lipid digestion thus improving the nutritional impact of foods. Duodenal digestion has been simulated using a simplified biological system and the protein displacement process monitored by interfacial measurements and atomic force microscopy (AFM). First, the properties of beta-lactoglobulin adsorbed layers at the air-water and the olive oil-water interfaces were analyzed by interfacial tension techniques under physiological conditions (pH 7, 0.15 M NaCl, 10 mM CaCl2, 37 degrees C). The protein film had a lower dilatational modulus (hence formed a weaker network) at the olive oil-water interface compared to the air-water interface. Addition of bile salt (BS) severely decreased the dilatational modulus of the adsorbed beta-lactoglobulin film at both the air-water and olive oil-water interfaces. The data suggest that the bile salts penetrate into, weaken, and break up the interfacial beta-lactoglobulin networks. AFM images of the displacement of spread beta-lactoglobulin at the air-water and the olive oil-water interfaces suggest that displacement occurs via an orogenic mechanism and that the bile salts can almost completely displace the intact protein network under duodenal conditions. Although the bile salts are ionic, the ionic strength is sufficiently high to screen the charge allowing surfactant domain nucleation and growth to occur resulting in displacement. The morphology of the protein networks during displacement is different from those found when conventional surfactants were used, suggesting that the molecular structure of the surfactant is important for the displacement process. The studies also suggest that the nature of the oil phase is important in controlling protein unfolding and interaction at the interface. This in turn affects the strength of the protein network and the ability to resist displacement by surfactants.     

Disruption of viscoelastic beta-lactoglobulin surface layers at the air-water interface by nonionic polymeric surfactants

Nonequilibrium interfacial layers formed by competitive adsorption of beta-lactoglobulin and the nonionic triblock copolymer PEO99-PPO65-PEO99 (F127) to the air-water interface were investigated in order to explain the influence of polymeric surfactants on protein film surface rheology and foam stability. Surface dilatational and shear rheological methods, surface tension measurements, dynamic thin-film measurements, diffusion measurements (from fluorescence recovery after photo bleaching), and determinations of foam stability were used as methods. The high surface viscoelasticity, both the shear and dilatational, of the protein films was significantly reduced by coadsorption of polymeric surfactant. The drainage rate of single thin films, in the presence of beta-lactoglobulin, increased with the amount of added F127, but equilibrium F127 films were found to be thicker than beta-lactoglobulin films, even at low concentration of the polymeric surfactant. It is concluded that the effect of the nonionic triblock copolymer on the interfacial rheology of beta-lactoglobulin layers is similar to that of low molecular weight surfactants. They differ however in that F127 increases the thickness of thin liquid films. In addition, the significant destabilizing effect of low molecular weight surfactants on protein foams is not found in the investigated system. This is explained as due to long-range steric forces starting to stabilize the foam films at low concentrations of F127.     

Mixed films of poly(n-hexyl isocyanate) and poly(vinyl acetate) at the air-water interface

We study interfacial properties of rigid-rod-like poly(n-hexyl isocyanate) (PHIC), flexible poly(vinyl acetate) (PVAc), and mixed films of PHIC and PVAc spread at the air-water interface as a function of the molar fraction of PHIC by surface pressure measurements and fluorescence microscopy. From the plots of the experimental mean area of the mixed polymer films at a constant surface pressure as a function of the molar fraction of PHIC in the mixed films, the binary mixtures of PHIC/PVAc were concluded to be compatible at the air-water interface. This means that the hydrophobic hexyl group of PHIC takes a horizontal orientation to the air-water interface rather than a perpendicular one, leading to PHIC and PVAc having the same interfacial orientation. Compatibility of the binary mixtures of PHIC/PVAc at the air-water interface is also confirmed by their fluorescence microscopic images, since PHIC proves to be inhomogeneous and PVAc is homogeneous with the aid of a fluorescence probe, respectively.     

Modulation of the adsorption properties at air-water interfaces of complexes of egg white ovalbumin with pectin by the dielectric constant

The possibility of modulating the mesoscopic properties of food colloidal systems by the dielectric constant is studied by determining the impact of small amounts of ethanol (10%) on the adsorption of egg white ovalbumin onto the air-water interface in the absence and presence of pectin. The adsorption kinetics was monitored using tensiometry. The addition of ethanol resulted in considerably slower adsorption of the protein onto the interface, and this effect was enhanced when the protein was in complex with the pectin. Time-resolved fluorescence measurements demonstrated that in the case of noncomplexed ovalbumin the addition of ethanol resulted in a more condensed protein surface layer where ovalbumin adopted a preferred orientation at the interface. In contrast, the effect of ethanol on the ovalbumin-pectin complex suggested a pronounced multipoint electrostatic interaction between protein and polyelectrolyte and the formation of a more rigid spatial arrangement within the complex, thereby leading to suppressed protein-protein interactions. From this work it is concluded that by the enhanced binding affinity between ovalbumin and pectin a strong effect on the adsorption properties of the protein can be accomplished. This work does therefore illustrate how solvent quality can be exploited effectively to enhance or suppress protein functional behavior in complex applications containing air-water interfaces.     

Surface rheology of PEO-PPO-PEO triblock copolymers at the air-water interface: comparison of spread and adsorbed layers

The dilatational rheological properties of monolayers of poly(ethylene oxide)-poly(propylene oxide)-poly(ethylene oxide)-type block copolymers at the air-water interface have been investigated by employing an oscillating ring trough method. The properties of adsorbed monolayers were compared to spread layers over a range of surface concentrations. The studied polymers were PEO26-PPO39-PEO26 (P85), PEO103-PPO40-PEO103 (F88), and PEO99-PPO65-PEO99 (F127). Thus, two of the polymers have similar PPO block size and two of them have similar PEO block size, which allows us to draw conclusions about the relationship between molecular structure and surface dilatational rheology. The dilatational properties of adsorbed monolayers were investigated as a function of time and bulk solution concentration. The time dependence was found to be rather complex, reflecting structural changes in the layer. When the dilatational modulus measured at different concentrations was replotted as a function of surface pressure, one unique master curve was obtained for each polymer. It was found that the dilatational behavior of spread (Langmuir) and adsorbed (Gibbs) monolayers of the same polymer is close to identical up to surface concentrations of approximately 0.7 mg/m2. At higher coverage, the properties are qualitatively alike with respect to dilatational modulus, although some differences are noticeable. Relaxation processes take place mainly within the interfacial layers by a redistribution of polymer segments. Several conformational transitions were shown to occur as the area per molecule decreased. PEO desorbs significantly from the interface at segmental areas below 20 A(2), while at higher surface coverage, we propose that segments of PPO are forced to leave the interface to form a mixed sublayer in the aqueous region.     

Molecular details of ovalbumin-pectin complexes at the air/water interface: a spectroscopic study

To stabilize air-water interfaces, as in foams, the adsorption of surface-active components is a prerequisite. An approach to controlling the surface activity of proteins is noncovalent complex formation with a polyelectrolyte in the bulk phase. The molecular properties of egg white ovalbumin in a complex with pectin in the bulk solution and at air/water interfaces were studied using drop tensiometry (ADT) and time-resolved fluorescence anisotropy techniques. The complex formation of ovalbumin with pectin in the bulk resulted in the formation of a compact structure with a different spatial arrangement depending on the protein/pectin ratio. Complex formation did not provide an altered protein structure, whereas the conformational stability was slightly increased in the complex. In excess pectin, an overall condensed complex structure is formed, whereas at limited pectin concentrations the structure of the complex is more "segmental". The characteristics of these structures did not depend on pH in the 7.0 to 4.5 regime. Interaction with pectin in the bulk solution resulted in a significantly slower adsorption of the protein to the air/water interface. The limited mobility of the protein at the interface was found for both ovalbumin and ovalbumin-pectin complexes. From both the rotational dynamics and total fluorescence properties of the protein in the absence and presence of pectin, it was suggested that the complex does not dissociate at the interface. Ovalbumin in the complex retains its initial "aqueous" microenvironment at the interface, whereas in the absence of pectin the microenvironment of the protein changed to a more nonpolar one. This work illustrates a more general property of polyelectrolytes, namely, the ability to retain a protein in its microenvironment. Insight into this property provides a new tool for better control of the surface activity of complex biopolymer systems.     

Spreading of oil from protein stabilised emulsions at air/water interfaces

Spreading of a drop of an emulsion made with milk proteins on air/water interfaces was studied. From an unheated emulsion, all oil molecules could spread onto the air/water interface, indicating that the protein layers around the oil globules in the emulsion droplet were not coherent enough to withstand the forces involved in spreading. Heat treatment (90 °C) of emulsions made with whey protein concentrate (WPC) or skim milk powder reduced the spreadability, probably because polymerisation of whey protein at the oil/water interface increased the coherence of the protein layer. Heat treatment of emulsions made with WPC and monoglycerides did not reduce spreadability, presumably because the presence of the monoglycerides at the oil/water interface prevented a substantial increase of coherence of the protein layer. Heat treatment of caseinate-stabilised emulsions had no effect on the spreadability. If proteins were already present at the air/water interface, oil did not spread if the surface tension (γ) was <60 mN/m. We introduced a new method to measure the rate at which oil molecules spread from the oil globules in the emulsion droplet by monitoring changes in γ at various positions in a ‘trough’. The spreading rates observed for the various systems agree very well with the values predicted by the theory. Spreading from oil globules in a drop of emulsion was faster than spreading from a single oil drop, possibly due to the greater surface tension gradient between the oil globule and the air/water interface or to the increased oil surface area. Heat treatment of an emulsion made with WPC did not affect the spreading rate. The method was not suitable for measuring the spreading rate at interfaces where surface active material is already present, because changes in γ then were caused by compression of the interfacial layer rather than by the spreading oil.     

Comparison between inhomogeneous adsorption of charged surfactants on air-water and on solid-water interfaces by self-consistent field theory

We use a realistic molecular model to study the interfacial behavior of hydrocarbon sulfate surfactants within a self-consistent field model and consider the adsorption both at the air-water interface and at a hydrophobic solid-water interface. We focus on the structural properties of the hemimicelles at the critical interface aggregation concentration (CIAC) for the air-water system and the critical surface aggregation concentration (CSAC) for the solid-water system. The major difference between the two systems is that the liquid interface is penetrable but the solid surface is intrinsically impenetrable for the molecular species. At the LG interface the hemimicelles have a lens shape with their centers of mass positioned slightly toward the aqueous side and feature an aspect ratio of approximately 2, with the long dimension parallel to the interface. Hemimicelle formation occurs below a critical (interfacial) area per molecule and above a critical surface pressure depending on tail length and ionic strength. Hemimicelles are not expected at air-water interfaces for a surfactant with a tail length ( t) lower than 15 CH2 units. In contrast, at a hydrophobic solid the formation of laterally inhomogeneous micelles even takes place for surfactants with the tail length as short as t = 12. This difference is attributed to the screening of the lateral interactions in the vapor phase. The shape of surface hemimicelles is caplike (or half-lens) with an aspect ratio lower than 2 and the long dimension parallel to the solid surface. The tail length, the ionic strength, the adsorption energies, and the surfactant concentration have an effect on the surface micelle properties such as the aggregation number and size and shape.     

Transient interfacial tension and dilatational rheology of diffuse polymer-polymer interfaces

We demonstrate the influence of molecular weight and molecular weight asymmetry across an interface on the transient behavior of the interfacial tension. The interfacial tension was measured as a function of time for a range of polymer combinations with a broad range of interfacial properties using a pendant/sessile drop apparatus. The results show that neglecting mutual solubility, assumed to be a reasonable approximation in many cases, very often does not sustain. Instead, a diffuse interface layer develops in time with a corresponding transient interfacial tension. Depending on the specific combination of polymers, the transient interfacial tension is found to increase or decrease with time. The results are interpreted in terms of a recently proposed model [Shi et al., Macromolecules 37, 1591 (2004)], giving relative characteristic diffusion time scales in terms of molecular weight, molecular weight distribution, and viscosities. However, the time scales obtained from this theoretical approach do not give a conclusive trend. Using oscillatory dilatational interfacial experiments the viscoelastic behavior of these diffusive interfaces is demonstrated. The time evolution of the interfacial tension and the dilatational elasticity show the same trend as predicted by the theory of diffuse interfaces, supporting the idea that the polymer combinations under consideration indeed form diffuse interfaces. The dilatational elasticity and the dilatational viscosity show a frequency dependency that is described qualitatively by a simple Fickian diffusion model and quantitatively by a Maxwell model. The characteristic diffusion times provided by the latter show that the systems with thick interfaces (tens of microseconds and more) can be considered as slower diffusive systems compared to the systems with thinner interfaces (a few micrometers in thickness and less) can be considered as fast diffusive systems.     

Interfacial behavior of N-nitrosodiethylamine/bovine serum albumin complexes at the air-water and the chloroform-water interfaces by axisymmetric drop tensiometry

Interfacial properties of N-nitrosodiethylamine/bovine serum albumin (NDA/BSA) complexes were investigated at the air-water interface. The interfacial behavior at the chloroform-water interface of the interaction product of phospholipid 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC), dissolved in the chloroform phase, and NDA/BSA complex, in the aqueous phase, were also analyzed by using a drop tensiometer. The secondary structure changes of BSA with different NDA concentrations were monitored by circular dichroism spectroscopy at different pH and the NDA/BSA interaction was probed by fluorescence spectroscopy. Different NDA/BSA mixtures were prepared from 0, 7.5 x 10(-5), 2.2 x 10(-4), 3.7 x 10(-4), 5 x 10(-4), 1.6 x 10(-3), and 3.1 x 10(-3) M NDA solutions in order to afford 0, 300/1, 900/1, 1 500/1, 2 000/1, 6 000/1, and 12 500/1 NDA/BSA molar ratios, respectively, in the aqueous solutions. Increments of BSA alpha-helix contents were obtained up to the 2 000/1 NDA/BSA molar ratio, but at ratios beyond this value, the alpha-helix content practically disappeared. These BSA structure changes produced an increment of the surface pressure at the air-water interface, as the alpha-helix content increased with the concentration of NDA. On the contrary, when alpha-helix content decreased, the surface pressure also appeared lower than the one obtained with pure BSA solutions. The interaction of DPPC with NDA/BSA molecules at the chloroform-water interface produced also a small, but measurable, pressure increment with the addition of NDA molecules. Dynamic light scattering measurements of the molecular sizes of NDA/BSA complex at pH 4.6, 7.1, and 8.4 indicated that the size of extended BSA molecules at pH 4.6 increased in a greater proportion with the increment in NDA concentration than at the other studied pH values. Diffusion coefficients calculated from dynamic surface tension values, using a short-term solution of the general adsorption model of Ward and Tordai, also showed differences with pH and the NDA concentration. Both, the storage and loss dilatational elastic modulus were obtained at the air-water and at the chloroform-water interfaces. The interaction of NDA/BSA with DPPC at the chloroform-water produced a less rigid monolayer than the one obtained with pure DPPC (1 x 10(-5) M), indicating a significant penetration of NDA/BSA molecules at the interface. At short times and pH 4.6, the values of the storage elastic modulus were larger and more sensible to the NDA addition than the ones at pH 7.1 and 8.4, probably due to a gel-like network formation at the air-water interface.     

Influence of calcium lactate and pH on emulsification of low-methoxylated citrus pectin in a Pickering emulsion

An emulsion was prepared by homogenizing 30% rapeseed oil with 70% (w/w) aqueous solution. The emulsion viscosity increased when the concentrations of calcium lactate and low-methoxylated citrus pectin (LMP) in the emulsion were increased. A stable emulsion was obtained when the concentrations of LMP and calcium lactate were 1% and 9?mM at pH 3, respectively. Optical microscopy and laser scanning confocal microscopy revealed that the stable emulsion was a Pickering emulsion. In the Pickering emulsion, LMP with calcium formed micro gels that can be absorbed on the oil surface. The emulsifying property of LMP could widen the applications of pectin.     

Micron and Submicron-Sized Whey Protein–Pectin Aggregates Generated Via Alkali-Catalyzed Chemical Crosslinking

Citric acid was used to crosslink whey proteins and sugar beet pectin at 50°C with the aid of sodium hydroxide as catalyst. The effects of the pH of biopolymers mixed solution and the duration of the crosslinking process on various characteristics of generated particles were studied. Although the majority of the generated aggregates were of submicron size, particles as small as 59 nm were present. The crosslinking duration did not affect the size of aggregates; however, the samples crosslinked at pH 4.2 were greater than those obtained at pH 7.0. Scanning electron microscopy images revealed that aggregates were not uniformly shaped; differential scanning calorimetry indicated that conjugate whey protein–pectin aggregates had greater thermal stabilities than their parent individual biopolymers. The occurrence of crosslinkages was confirmed by the results of Fourier transform infrared spectroscopy.