TY - JOUR
T1 - Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions
AU - Pillai, Prasanth K.S.
AU - Stone, Andrea K.
AU - Guo, Qian
AU - Guo, Qingbin
AU - Wang, Qi
AU - Nickerson, Michael T.
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/6/30
Y1 - 2019/6/30
N2 - High methoxy citrus pectin (UM88) was saponified to produce modified pectin [M(72, 42, and 9)], with different levels of degree of esterification (DE), to investigate the complex coacervation of pea protein isolate (PPI) with pectin [UM88 and M(72, 42, and 9)]. Regardless of the DE value of pectin, the critical pH corresponding to when insoluble complexes form shifted to higher pH as the mixing ratio increased. The maximum amount of coacervates formed at a biopolymer-mixing ratio of 8:1, 8:1, 10:1 and 15:1 for PPI with UM88, M72, M42, and M9, respectively. Maximum interactions for the protein-pectin admixtures occurred between pH 3.70 and 3.85. PPI complexed with modified pectin displayed greater interactions under their optimal mixing conditions compared to the unmodified pectin. The de-esterification of pectin resulted in more rigid and stiffer pectin, which enhanced its interaction with PPI by shifting the critical parameters to a higher value.
AB - High methoxy citrus pectin (UM88) was saponified to produce modified pectin [M(72, 42, and 9)], with different levels of degree of esterification (DE), to investigate the complex coacervation of pea protein isolate (PPI) with pectin [UM88 and M(72, 42, and 9)]. Regardless of the DE value of pectin, the critical pH corresponding to when insoluble complexes form shifted to higher pH as the mixing ratio increased. The maximum amount of coacervates formed at a biopolymer-mixing ratio of 8:1, 8:1, 10:1 and 15:1 for PPI with UM88, M72, M42, and M9, respectively. Maximum interactions for the protein-pectin admixtures occurred between pH 3.70 and 3.85. PPI complexed with modified pectin displayed greater interactions under their optimal mixing conditions compared to the unmodified pectin. The de-esterification of pectin resulted in more rigid and stiffer pectin, which enhanced its interaction with PPI by shifting the critical parameters to a higher value.
KW - Alkali modification of pectin
KW - Coacervation
KW - De-esterification
KW - Molecular weight
KW - Optical density
UR - http://www.scopus.com/inward/record.url?scp=85060859204&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85060859204&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.01.122
DO - 10.1016/j.foodchem.2019.01.122
M3 - Article
C2 - 30744850
AN - SCOPUS:85060859204
SN - 0308-8146
VL - 284
SP - 227
EP - 235
JO - Food Chemistry
JF - Food Chemistry
ER -