Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
Food Chem. 2018 Oct 30;264:180-188. doi: 10.1016/j.foodchem.2018.05.036. Epub 2018 May 6.
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.
豌豆分离蛋白（PPI）与不同酯化程度（DE）[和半乳糖醛酸含量（GalA）]和聚合度（DB）的商业果胶多糖[高甲氧基柑橘果胶（P90，90 代表 DE）、苹果果胶（P78）、糖甜菜果胶（P62）、低甲氧基柑橘果胶（P29）]的复杂共凝聚作用进行了研究。在所有 PPI-果胶混合物中，当生物聚合物重量混合比为 4:1 时，形成了最大量的凝聚物，除了 PPI-P29 之外，在 10:1 的混合比下发生了最大凝聚。最大相互作用发生的 pH 值为 3.4-3.5（PPI：P90/P78）和 3.7-3.8（PPI：P62/P29）。与酯化和聚合度较低的果胶相比，具有高 DE（低 GalA）和 DB 的 PPI 与果胶的复合物在最佳混合条件下表现出更大的相互作用。在 pH 4.5 时，向 PPI 中添加 P78 可大大提高蛋白质溶解度。
