STABILITY OF EMULSIONS CONTAINING SODIUM CASEINATE AND ANIONIC POLYSACCHARIDES

摘要

Proteins and polysaccharides are widely used in food products and especially in oil-in-water emulsions because of their ability to improve the shelf-life stability and texture. Under conditions where positively charged residues are present on the protein, negatively charged polysaccharides can interact with the protein and form complexes.For carboxylated polysaccharides, complexation typically occurs at a pH around or below the protein's isoelectric point. However, for strong polyelectrolytes such as sulfated polysaccharides, complexation can also be observed above the isoelectric point where both biopolymers carry the same net charge.