pH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality

Abstract

Lupin protein isolate (LPI) has high nutritional value and good foaming properties around neutral pH; however, its functionality becomes poor at acidic pH, due to reduced protein solubility. The addition of pectin to LPI can increase its solubility at acidic pH and hence improve protein functionality. Here, we investigated the air-water interfacial and foaming properties of LPI-pectin (1:1) mixtures at pH 3.5–7.0. We used interfacial shear and dilatational rheology, characterized the air-water interfacial microstructure with AFM of Langmuir-Blodgett films, and linked the results to the foaming properties of the LPI-pectin mixtures. Based on the phase diagram, LPI and pectin formed co-soluble mixtures at pH 6.0 and 7.0, while LPI-pectin electrostatic complexes were formed at pH 3.5 and 4.0. In the co-soluble mixtures, proteins diffused faster towards the air-water interface than the electrostatic complexes, due to smaller particle sizes of the proteins. Their air-water interfaces showed distinct differences with respect to microstructure and mechanical properties. The interfaces stabilized by co-soluble mixtures were dominated by protein aggregates, leading to weaker interfaces in response to shear and dilatational deformation, while the complexes formed thicker and denser polymeric air-water interfaces that were stiffer and more solid-like. As a result, the complex-stabilized foams were more stable than those stabilized with co-soluble mixtures. Findings from this study indicate that soluble LPI-pectin complexes formed at pH 3.5 and 4.0 were more efficient in improving interfacial and foaming properties of LPI than the co-soluble mixtures at pH 6.0 and 7.0, which can be used to tailor the properties of acid aerated products stabilized by LPI.