Handbook Of Hydrocolloids – GO Phillips

Structural, biological, and evolutionary relationships of plant food allergens sensitizing via the gastrointestinal tract. Critical Reviews in Food Science and Nutrition. 2004;44(5):379–407. doi:10.1080/10408690490489224. Murphy DJ. Designer Oil Crops: Breeding, Processing and Biotechnology. New York: Weinheim; 1994. Osborne TB. The Vegetable Proteins. 1924 London, Longmans, Green. Riaz MN. Soy Applications in Food. Boca Raton, FL: Taylor and Francis; 2005. Robbelen G, Downey RK, Ashrl A. Oil Crops of the World. New York: McGraw-Hill; 1989.

Salunkhe DK, Chavan JK, Adsule RN, Kadam SS. World Oilseeds: Chemistry, Technology and Utilization. New York: Van Nostrand Reinhold; 1992. Schwenke KD. Reflections about the functional potential of legume proteins – a review. Nahrung – Food. 2001;45:377–381. doi:10.1002/1521-3803(20011001 45:6<377::AID- Shewry PR. Improving the protein content and composition of cereal grain. Journal of Cereal Science. 2007;46:239–250. doi:10.1016/j.jcs.2007.06.006. Shewry PR, Casey R. Seed Proteins.

Dordrecht: Kluwer Academic Publishers; 1983. Talburt WF, Smith O. Potato Processing. New York: Van Nostrand; 1987. Yada RY. Proteins in Food Processing. Cambridge: Woodhead Publishing Limited; 2004. OceanofPDF.com Protein–polysaccharide complexes and coacervates C. Schmitt Nestlé Research Center, Switzerland L. Aberkane; C. Sanchez INPL-ENSAIA, France Abstract Protein–polysaccharide complexes and coacervates are important self-assembling structures occurring naturally in various biological systems.

In addition, these biomacromolecular assemblies exhibit a wide range of functional properties. This chapter will begin with an overview of the thermodynamics leading to the formation of protein–polysaccharide complexes and coacervates. Important physico-chemical parameters influencing complex formation and coacervation are then discussed. Recent advances on the multiscale structure and morphology of protein–polysaccharide complexes and coacervates are described. A detailed review of the functional properties of complexes and coacervates, reviewing possible applications in food and non-food products follows. The chapter concludes with hints on the future trends related to research in the field of protein–polysaccharide complex formation and coacervation.

Key words protein–polysaccharide complexes electrostatic biomacromolecules coacervation structure microencapsulation functional properties 16.1 Introduction Proteins and polysaccharides constitute major compounds in biological systems, being responsible for cell structure, energy storage/production or enzymatic reactions (Albertsson 1971; Tolstoguzov 2000). As was discussed in a recent review paper on protein–polyelectrolyte complexes, protein–polysaccharide mixtures can be classified as cognate or non- cognate (Cooper et al. 2005).

2.2 Principles of emulsion stability 2.3 Effect of non-adsorbing hydrocolloids on emulsion stability 2.4 Effect of adsorbing hydrocolloids on emulsion stability 2.5 Summary 3: The health aspects of hydrocolloids Abstract 3.1 Introduction 3.2 Hydrocolloids and non-digestible carbohydrates in food 3.3 Effects on metabolism and health 3.4 Clinical nutrition 3.5 Future trends 4: Agar Abstract 4.1 Introduction 4.2 Agar manufacture 4.3 Chemical structure of agar 4.4 Agar gelation 4.5 Agar applications 4.6 Future trends 5: Starch* Abstract 5.1 Introduction 5.2 Manufacture 5.3 Structure 5.4 Modifications 5.5 Technical data 5.6 Uses and applications 5.7 Regulatory status: European label declarations 6: Gelatin Abstract 6.1 Introduction 6.2 Manufacturing gelatin 6.3 Regulations, technical data and standard quality test methods 6.4 Chemical composition and physical properties of collagens and gelatins 6.5 Gelatin derivatives 6.6 Applications of gelatin 6.7 Acknowledgements 7: Carrageenan and furcellaran Abstract 7.1 Introduction 7.2 Manufacture 7.3 Regulatory status 7.4 Structure 7.5 Physical properties 7.6 Food applications 7.7 Conclusion 7.8 Glossary 8: Xanthan gum Abstract 8.1 Introduction 8.2 Manufacture 8.3 Structure 8.4 Technical data 8.5 Applications in food products 8.6 Regulatory status 8.7 Future trends 9: Gellan gum Abstract 9.1 Introduction 9.2 Manufacture 9.3 Structure 9.4 Technical data 9.5 Uses and applications 9.6 Regulatory status 9.7 Future trends 9.8 Sources of further information and advice 10: Galactomannans Abstract 10.1 Introduction 10.2 Raw materials and structure 10.3 Manufacture 10.4 Technical data 10.5 Uses and applications 10.6 Regulatory status 10.7 Future trends 11: Gum arabic Abstract 11.1 Introduction 11.2 Supply and market trends 11.3 Manufacture 11.4 Regulatory aspects 11.5 Structure 11.6 Properties 11.7 Applications 12: Pectins Abstract 12.1 Introduction 12.2 Manufacture 12.3 The chemical nature of pectin 12.4 Commercial pectin: properties and function 12.5 Nutritional and health aspects 12.6 Uses and applications 12.7 Legal status 13: Milk proteins Abstract 13.1 Introduction 13.2 The milk protein system 13.3 Production of milk protein products 13.4 Functional properties of milk protein products 13.5 Biological activity of milk protein products 13.6 Food uses of milk protein products 13.7 Future trends 14: Egg proteins Abstract 14.1 Introduction: technofunctional uses of egg constituents 14.2 Physico-chemistry and structure of egg constituents 14.3 Egg yolk emulsions 14.4 Egg white foams 14.5 Gels 14.6 Conclusion 15: Vegetable protein isolates Abstract 15.1 Introduction 15.2 Chemical composition of vegetable proteins 15.3 Protein composition and structure 15.4 Manufacture 15.5 Technical data: functional properties 15.6 Functional properties for industrial applications 15.7 Chemical and enzymatic modification of protein products 15.8 Vegetable proteins: choosing the best functionality for food application 15.9 Applications of vegetable proteins in food products 15.10 Nutritional and health effects 15.11 Regulatory status 16: Protein–polysaccharide complexes and coacervates Abstract 16.1 Introduction 16.2 Thermodynamic background, theoretical models and energetics of the formation of protein–polysaccharide complexes and coacervates 16.3 Parameters influencing the formation of protein–polysaccharide complexes and coacervates 16.4 Structure, morphology and coarsening of protein–polysaccharide complexes and coacervates 16.5 Functional properties of protein–polysaccharide complexes and coacervates 16.6 Food applications of protein–polysaccharide complexes and coacervates 16.7 Non-food applications of protein–polysaccharide complexes and coacevates 16.8 Conclusions 16.9 Acknowledgements 17: Gum ghatti Abstract 17.1 Introduction 17.2 Manufacture 17.3 Structure 17.4 Technical data 17.5 Uses and applications 17.6 Regulatory status 18: Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan Abstract 18.1 Introduction 18.2 Manufacture 18.3 Structure 18.4 Technical data 18.5 Uses and applications 18.6 Regulatory status 19: Xyloglucan Abstract 19.1 Introduction 19.2 Origin, distribution and preparation 19.3 Structure and fundamental properties 19.4 Interactions with tamarind seed xyloglucan 19.5 Applications in the food industry 19.6 Regulatory status in the food industry 19.7 Physiological effects of x

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