{"title":"pH 值和生物聚合物比例对分离豌豆蛋白-槐豆胶共聚物的相行为、流变学和结构特性的影响","authors":"Mekala Pavani, Poonam Singha, Sushil Kumar Singh","doi":"10.1002/jsf2.187","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background</h3>\n \n <p>Interaction between plant-based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)-polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>These results indicates that PPI-LBG coacervates can be used as an effective biomaterial for encapsulating heat-sensitive bioactive compounds and other multiple uses in food processing.</p>\n </section>\n </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 4","pages":"197-207"},"PeriodicalIF":0.0000,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.187","citationCount":"0","resultStr":"{\"title\":\"Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate-locust bean gum coacervates\",\"authors\":\"Mekala Pavani, Poonam Singha, Sushil Kumar Singh\",\"doi\":\"10.1002/jsf2.187\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>Interaction between plant-based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)-polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Results</h3>\\n \\n <p>The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p>These results indicates that PPI-LBG coacervates can be used as an effective biomaterial for encapsulating heat-sensitive bioactive compounds and other multiple uses in food processing.</p>\\n </section>\\n </div>\",\"PeriodicalId\":93795,\"journal\":{\"name\":\"JSFA reports\",\"volume\":\"4 4\",\"pages\":\"197-207\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.187\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"JSFA reports\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/jsf2.187\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"JSFA reports","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/jsf2.187","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate-locust bean gum coacervates
Background
Interaction between plant-based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)-polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates.
Results
The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.
Conclusion
These results indicates that PPI-LBG coacervates can be used as an effective biomaterial for encapsulating heat-sensitive bioactive compounds and other multiple uses in food processing.
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