B.L.H.M. Sperber: The influence of the amount and distribution of pectin negatively charged groups on the complex formation with β-lactoglobulin

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10 Dec 2010 11:00
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr.ir. A.G.J. Voragen (Food Chemistry)
Promotor: prof. dr.ir. W. Norde
Co Promotor: dr. H.A. Schols

 Proteins and polysaccharides are common ingredients in many food products. Pectin is a negatively charged polysaccharide and is capable of forming complexes with a protein, providing that they are of opposite charge. Soluble complexes of protein and pectin can be used for instance to stabilize proteins from flocculation (in acid dairy drinks), and the stabilization of emulsions and foams. For every application that uses soluble complexes of proteins and pectin, it is essential that the right combination of protein and pectin is chosen. The current research describes the influence of the total charge of pectin, and the way this charge is distributed on the pectin, on the formation of soluble complexes with the milk protein β-lactoglobulin, as a function of pH and ionic strength. Using the results from this research, a better selection of the right pectin can be made to achieve the desired stabilization of a food product.
Title thesis: Influence of pectin characteristics on complexation with β-lactoglobulin
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