Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels

Le, Xuan Thang; Rioux, Laurie-Eve; Turgeon, Sylvie

Publication :
Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels

ali.license-ref	https://creativecommons.org/licenses/by-nc-nd/4.0
ali.license-ref.start-date	2022-10-18
bul.description.provenance	brdem ; spbar
dc.contributor.author	Le, Xuan Thang
dc.contributor.author	Rioux, Laurie-Eve
dc.contributor.author	Turgeon, Sylvie
dc.date.accessioned	2022-12-09T16:15:21Z
dc.date.available	2022-12-09T16:15:21Z
dc.date.issued	2017-02-16
dc.description.abstract	Protein and polysaccharide mixed systems have been actively studied for at least 50 years as they can be assembled into functional particles or gels. This article reviews the properties of electrostatic gels, a recently discovered particular case of associative protein–polysaccharide mixtures formed through associative electrostatic interaction under appropriate solution conditions (coupled gel). This review highlights the factors influencing gel formation such as protein–polysaccharide ratio, biopolymer structural characteristics, final pH, ionic strength and total solid concentration. For the first time, the functional properties of protein–polysaccharide coupled gels are presented and discussed in relationship to individual protein and polysaccharide hydrogels. One of their outstanding characteristics is their gel water retention. Up to 600 g of water per g of biopolymer may be retained in the electrostatic gel network compared to a protein gel (3–9 g of water per g of protein). Potential applications of the gels are proposed to enable the food and non-food industries to develop new functional products with desirable attributes or new interesting materials to incorporate bioactive molecules.	en
dc.identifier.doi	10.1016/j.cis.2016.04.006
dc.identifier.issn	0001-8686
dc.identifier.pubmed	27318757
dc.identifier.uri	http://hdl.handle.net/20.500.11794/105983
dc.language	eng
dc.publisher	New York, NY : Elsevier Science Pub. Co.
dc.rights	http://purl.org/coar/access_right/c_abf2
dc.subject	Protein	en
dc.subject	Polysaccharide	en
dc.subject	Mixed electrostatic gel	en
dc.subject	Gelation water holding properties	en
dc.subject	Functional properties	en
dc.subject.rvm	Gels (Pharmacie)
dc.subject.rvm	Polysaccharides
dc.subject.rvm	Électrostatique
dc.subject.rvm	Protéines
dc.title	Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels
dc.type	article de recherche
dcterms.bibliographicCitation	Advances in Colloid and Interface Science, Vol. 239, 127-135 (2017)
dcterms.dateAccepted	2016-04-27
dspace.accessstatus.time	2023-05-17 18:00:48
dspace.entity.type	Publication
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relation.isAuthorOfPublication	758b7ece-99e0-4908-a319-ea1817851d84
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rioxxterms.project	204773
rioxxterms.project.funder-name	Natural Sciences and Engineering Research Council of Canada (NSERC/CRNSG)
rioxxterms.version	Accepted Manuscript (AM)
rioxxterms.version-of-record	https://doi.org/10.1016/j.cis.2016.04.006