Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

Sumudu Warnakulasuriya, Prasanth K.S. Pillai, Andrea K. Stone, Michael T. Nickerson

Research output: Contribution to journalArticlepeer-review

55 Scopus citations

Abstract

The complex coacervation of pea protein isolate (PPI) with commercial pectic polysaccharides [high methoxy citrus pectin (P90, 90 representing DE), apple pectin (P78) sugar beet pectin (P62), low methoxy citrus pectin (P29)] of different degrees of esterification (DE) [and galacturonic acid content (GalA)] and blockiness (DB), was investigated. The maximum amount of coacervates formed at a biopolymer weight mixing ratio of 4:1 for all PPI-pectin mixtures, with the exception of PPI-P29 where maximum coacervation occurred at the 10:1 mixing ratio. The pH at which maximum interactions occurred was pH 3.4–3.5 (PPI: P90/P78) and 3.7–3.8 (PPI: P62/P29). PPI complexed with pectins with high levels of DE (low levels of GalA) and DB displayed greater interactions at optimal mixing conditions compared to pectin having lower levels of esterification and blockiness. The addition of P78 to PPI greatly increased protein solubility at pH 4.5.

Original languageEnglish (US)
Pages (from-to)180-188
Number of pages9
JournalFood Chemistry
Volume264
DOIs
StatePublished - Oct 30 2018
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Blockiness
  • Coacervation
  • Degree of esterification
  • Pea protein isolate
  • Pectin
  • Protein solubility
  • Surface charge

Fingerprint

Dive into the research topics of 'Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides'. Together they form a unique fingerprint.

Cite this