Abstract
The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Arrieta MP, Peltzer MA, Garrigós MDC, Jiménez A (2013) Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol. J Food Eng 114(4):486–494. doi:10.1016/j.jfoodeng.2012.09.002
Belyakova LE, Antipova AS, Semenova MG, Dickinson E, Merino LM, Tsapkina EN (2003) Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation. Colloid Surf B Biointerfaces 31(1–4):31–46. doi:10.1016/S0927-7765(03)00041-9
Bouyer E, Mekhloufi G, Rosilio V, Grossiord JL, Agnely F (2012) Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? Int J Pharm 436(1–2):359–378. doi:10.1016/j.ijpharm.2012.06.052
Chu B, Zhou Z, Wu G, Farrell HMJ (1995) Laser light scattering of model casein solutions: effects of high temperature. J Colloid Interface Sci 170:102–112
De Kruif CG, Weinbreck F, De Vries R (2004) Complex coacervation of proteins and anionic polysaccharides. Curr Opin Colloid Interface Sci 9(5):340–349. doi:10.1016/j.cocis.2004.09.006
Dickinson E, Semenova MG, Belyakova LE, Antipova AS, Il’in MM, Tsapkina EN, Ritzoulis C (2001) Analysis of light scattering data on the calcium ion sensitivity of caseinate solution thermodynamics: relationship to emulsion flocculation. J Colloid Interface Sci 239(1):87–97. doi:10.1006/jcis.2001.7480
Evans M, Ratcliffe I, Williams PA (2013) Emulsion stabilisation using polysaccharide–protein complexes. Curr Opin Colloid Interface Sci 18(4):272–282. doi:10.1016/j.cocis.2013.04.004
Ghorbani Gorji S, Ghorbani Gorji E, Mohammadifar MA, Zargaraan A (2014) Complexation of sodium caseinate with gum tragacanth: effect of various species and rheology of coacervates. Int J Biol Macromol 67:503–511. doi:10.1016/j.ijbiomac.2014.02.037
HadjSadok A, Pitkowski A, Nicolai T, Benyahia L, Moulai-Mostefa N (2008) Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering. Food Hydrocoll 22(8):1460–1466. doi:10.1016/j.foodhyd.2007.09.002
Hadjsadok A, Moulai-mostefa N, Rebiha M (2010) Rheological properties and phase separation of xanthan-sodium caseinate mixtures analyzed by a response surface method. Int J Food Prop 13(2):369–380. doi:10.1080/10942910802532531
Hemar Y, Tamehana M, Munro PA, Singh H (2001) Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocoll 15(4–6):565–574. doi:10.1016/S0268-005X(01)00077-7
Herrero AM, Carmona P, Pintado T, Jiménez-Colmenero F, Ruíz-Capillas C (2011) Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopy. Food Hydrocoll 25(1):12–18. doi:10.1016/j.foodhyd.2010.04.014
Huck-Iriart C, Álvarez-Cerimedo MS, Candal RJ, Herrera ML (2011) Structures and stability of lipid emulsions formulated with sodium caseinate. Curr Opin Colloid Interface Sci 16(5):412–420. doi:10.1016/j.cocis.2011.06.003
Kobori T, Matsumoto A, Sugiyama S (2009) pH-dependent interaction between sodium caseinate and xanthan gum. Carbohydr Polym 75(4):719–723. doi:10.1016/j.carbpol.2008.10.008
Lam RSH, Nickerson MT (2013) Food proteins: a review on their emulsifying properties using a structure-function approach. Food Chem 141(2):975–984. doi:10.1016/j.foodchem.2013.04.038
Lii CY, Liaw SC, Lai VF, Tomasik P (2002) Xanthan gum-gelatin complexes. Eur Polym J 38(7):1377–1381. doi:10.1016/S0014-3057(02)00008-3
McClements DJ, Decker EA, Park Y, Weiss J (2009) Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr 49(6):577–606. doi:10.1080/10408390902841529
Moulai-Mostefa N, Sabri N, Khalladi R, HadjSadok A (2014) Investigations of the effects of salt and biopolymer ratio on sodium caseinate-xanthan interactions in aqueous solution and emulsions. J Dispers Sci Technol 35(3):390–396. doi:10.1080/01932691.2013.791833
Nash W, Pinder D, Hemar Y, Singh H (2002) Dynamic light scattering investigation of sodium caseinate and xanthan mixtures. Int J Biol Macromol 30(5):269–271. doi:10.1016/S0141-8130(02)00041-7
Oliveira PD, Michel RC, McBride AJA, Moreira AS, Lomba RFT, Vendruscolo CT (2013) Concentration regimes of biopolymers xanthan, tara, and clairana, comparing dynamic light scattering and distribution of relaxation time. PLoS ONE 8(5):2–8. doi:10.1371/journal.pone.0062713
Piorkowski DT, Mcclements DJ (2014) Beverage emulsions: recent developments in formulation, production, and applications. Food Hydrocoll 42:5–41. doi:10.1016/j.foodhyd.2013.07.009
Pitkowski A, Nicolai T, Durand D (2009) Stability of caseinate solutions in the presence of calcium. Food Hydrocoll 23(4):1164–1168. doi:10.1016/j.foodhyd.2008.07.016
Rodriguez Patino JM, Pilosof AMR (2011) Protein-polysaccharide interactions at fluid interfaces. Food Hydrocoll 25(8):1925–1937. doi:10.1016/j.foodhyd.2011.02.023
Schmitt C, Turgeon SL (2011) Protein/polysaccharide complexes and coacervates in food systems. Adv Colloid Interface Sci 167(1–2):63–70. doi:10.1016/j.cis.2010.10.001
Singh H (2011) Aspects of milk-protein-stabilised emulsions. Food Hydrocoll 25(8):1938–1944. doi:10.1016/j.foodhyd.2011.02.022
Surh J, Decker EA, McClements DJ (2006) Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocoll 20(5):607–618. doi:10.1016/j.foodhyd.2005.07.004
Takeuchi KP, Cunha RL (2008) Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures. Dairy Sci Technol 88(6):667–681. doi:10.1051/dst:2008031
Turgeon SL, Schmitt C, Sanchez C (2007) Protein-polysaccharide complexes and coacervates. Curr Opin Colloid Interface Sci 12(4–5):166–178. doi:10.1016/j.cocis.2007.07.007
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Bouhannache, B., HadjSadok, A. & Touabet, A. Study of the formation of soluble complexes of sodium caseinate and xanthan in solution. J Food Sci Technol 54, 3278–3284 (2017). https://doi.org/10.1007/s13197-017-2774-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2774-6