Application of biopolymer complexes for encapsulation

Impact of Covalent Protein-Polysaccharide Conjugates on Structure and Stability of Colloidal Systems 

A significant degree of sensitivity of the functional properties of the conjugates to protein/polysaccharide ratio and polysaccharide molecular weight might be expected for various reasons. 

Protein-polysaccharide conjugates can also act as the stabilizers of multiple emulsions. Fechner et al. (2007) reported that, under acidic conditions, conjugate-containing water-in-oil-in-water emulsions were more stable to coalescence than the corresponding emulsions made with just sodium caseinate. They also observed that the extent of vitamin B]2 release from the inner aqueous phase of the conjugate-based system was significantly lower. This result could be useful for preparing double emulsions with variable release behaviour. 

For reasons that are probably unrelated to their technical performance, these covalent protein-polysaccharide conjugates have not yet been used commercially in food systems. But it seems that it is only a matter of time before the impressive potential of these highly functional ingredients becomes exploited on a commercial scale in various food applications — not just for emulsification, but also for foaming, gelation, waterholding, and encapsulation. 

Akhtar, M., Dickinson, E. (2003). Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations Colloids and Surfaces B Biointerfaces, 31, 125-132. 

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