Abstract
AbstractGelatin–pectin mixed solution incubated under mild alkaline conditions for a period of 4 h exhibited an improvement of emulsion stability in terms of both droplet coalescence and serum separation. Application of SDS–PAGE provided evidence for gelatin–pectin hybrid formation possibly due to amide bonds between the lysine group residues of protein and the esterified carboxyl groups of the polysaccharide. The superior stabilizing properties of the heat‐treated protein–polysaccharide conjugate is attributed to the enhancement of the repulsive steric forces operating between emulsion oil droplets, as a result of conjugate adsorption through their protein moiety. Copyright © 2004 Society of Chemical Industry
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