Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate-locust bean gum coacervates

JSFA reports Pub Date : 2024-03-25 DOI:10.1002/jsf2.187

Mekala Pavani, Poonam Singha, Sushil Kumar Singh

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Abstract

Background

Interaction between plant-based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)-polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates.

Results

The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.

Conclusion

These results indicates that PPI-LBG coacervates can be used as an effective biomaterial for encapsulating heat-sensitive bioactive compounds and other multiple uses in food processing.

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pH 值和生物聚合物比例对分离豌豆蛋白-槐豆胶共聚物的相行为、流变学和结构特性的影响

植物性蛋白质与多糖之间的相互作用取决于多种因素。在这里，我们展示了 pH 值（7-3）和生物聚合物比例（1:1 至 20:1）对蛋白质（豌豆蛋白分离物或 PPI）-多糖（刺槐豆胶或 LBG）共凝胶的影响。静电作用和 H 键对共凝胶的形成有很大影响。最佳共凝胶条件为 pH 值为 4.5，PPI.LBG 为 5:1：共渗合剂呈现出蜂窝状多孔结构，具有无定形性质。与单独的生物聚合物相比，复合共凝胶的变性温度明显升高。这些结果表明，PPI-LBG 共凝胶是一种新颖、有效的生物材料，可用于封装热敏性生物活性化合物以及食品科学领域的其他多种用途。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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