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Mammalian Cell Encapsulation in Alginate Beads Using a Simple Stirred Vessel

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Published on: June 29, 2017

Improved sugar beet pectin-stabilized emulsions through complexation with sodium caseinate.

Xiangyang Li¹, Yapeng Fang, Glyn O Phillips

¹Glyn O Phillips Hydrocolloids Research Centre, Glyndwr University Wrexham, Wrexham LL11 2AW, United Kingdom.

Journal of Agricultural and Food Chemistry

|January 24, 2013

Summary

Sodium caseinate and sugar beet pectin form complexes that enhance emulsion stability. Optimal stabilization occurs at low ratios and acidic conditions, preventing protein aggregation.

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Area of Science:

Food science and technology
Colloid and interface science
Biopolymer interactions

Background:

Sodium caseinate (SC) and sugar beet pectin (SBP) are widely used food hydrocolloids.
Emulsion stabilization is crucial in food product development.
Understanding protein-polysaccharide interactions is key to improving functional properties.

Purpose of the Study:

To investigate the complexation between sodium caseinate and sugar beet pectin.
To utilize these complexes for stabilizing sugar beet pectin emulsions.
To elucidate the role of interactions and pH on complex formation and emulsion stability.

Main Methods:

Preparation and characterization of sodium caseinate-sugar beet pectin complexes.
pH-dependent studies of complex formation (soluble and insoluble).
Emulsion preparation and stability assessment under varying SC/SBP ratios and pH.

Main Results:

Complexation between SC and SBP involves both hydrophobic and electrostatic interactions.
Distinct pH-dependent regions (pH(c), pH(φ), pH(d)) govern complex solubility and aggregation.
SC/SBP emulsions exhibited significantly improved stability at low SC/SBP ratios and acidic pH.
Enhanced stability is linked to increased SBP adsorption and prevention of caseinate aggregation.

Conclusions:

Sodium caseinate and sugar beet pectin form pH-sensitive complexes.
Optimized complexation conditions (low ratio, acidic pH) effectively stabilize emulsions.
Cooperative adsorption and steric hindrance by pectin prevent caseinate thermal aggregation, enhancing emulsion longevity.