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Effect of pH , biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum)
Author(s) -
Aryee Felix N. A.,
Nickerson Michael T.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12275
Subject(s) - biopolymer , chemistry , polysaccharide , gellan gum , coacervate , ionic strength , carrageenan , chitosan , xanthan gum , chromatography , chemical engineering , aqueous solution , organic chemistry , rheology , polymer , food science , materials science , engineering , composite material
Summary Associative phase separation within lentil protein isolate (LPI), polysaccharide (κ‐carrageenan (κ‐CG) and gellan gum (GG)) mixtures was investigated as a function of pH (1.50–8.00) and mixing ratio (1:1–30:1; LPI/polysaccharide) by turbidity and electrophoretic mobility. Effects of salts (NaCl, KCl and CaCl 2 ) on complex stability were also studied as a function of ionic strength. Coacervation typically follows two pH ‐dependent forming events associated with the formation of soluble and insoluble complexes. The addition of polysaccharides to a LPI system (at all ratios) resulted in a significant drop in turbidity over the entire pH range and a shift in net neutrality to lower pH relative to LPI alone; where LPI aggregation was inhibited by repulsive forces between neighbouring polysaccharide chains. As the biopolymer mixing ratio increased, structure formation was less inhibited. The addition of salts resulted in the disruption of formed LPI/polysaccharide complexes.