Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate-Gum Arabic Complexes
Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate-Gum Arabic Complexes
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DOI：
10.1021/jf802643n
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发表时间：
2009-02-25
影响因子：
6.1
通讯作者：
Nickerson, Michael T.
中科院分区：
文献类型：
--
作者：
Liu, Shuanghui;Low, Nicholas H.;Nickerson, Michael T.
Turbidity measurements were used to study the formation of soluble and insoluble complexes between pea protein isolate (PPI) and gum arabic (GA) mixtures as a function of pH (6.0-1.5), salt concentration (NaCl, 0-50 mM), and protein-polysaccharide weight mixing ratio (1:4 to 10:1 w/w). For mixtures in the absence of salt and at a 1:1 mixing ratio, two structure-forming transitions were observed as a function of pH. The first event occurred at a pH of 4.2, with the second at pH 3.7, indicating the formation of soluble and insoluble complexes, respectively. Sodium chloride (7.5 mM) due to substantial PPI aggregation. The pH at which maximum PPI-GA interactions occurred was 3.5 and was independent of NaCl levels. As PPI-GA ratios increased, structure-forming transitions shifted to higher pH.
