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Co‐precipitation of whey and pea protein – indication of interactions
Author(s) -
Kristensen Heidi Thorgaard,
Møller Anders Hauer,
Christensen Mette,
Hansen Mikka Stenholdt,
Hammershøj Marianne,
Dalsgaard Trine Kastrup
Publication year - 2020
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.14553
Subject(s) - solubility , whey protein isolate , precipitation , pea protein , protein precipitation , chemistry , whey protein , yield (engineering) , chromatography , desorption , materials science , mass spectrometry , food science , adsorption , organic chemistry , physics , meteorology , metallurgy
Summary The aim was to optimise the yield of co‐precipitation of whey protein isolate (WPI) and pea protein isolate (PPI) and compare co‐precipitates and protein blends with respect to solubility. The yield of co‐precipitates was tested with different protein ratios of WPI and PPI in combination with different temperatures and acid precipitation (pH 4.6). The highest precipitation yield was obtained at protein ratios WPI < PPI, high temperature and alkaline protein solvation. The solubility was measured by an instability index and absorption spectroscopy of re‐suspended precipitated proteins at pH 3, 7 and 11.5. Co‐precipitates had significantly lower solubility than protein blends. Protein ratios WPI > PPI, low precipitation temperature and high pH showed the highest solubility. Differences in protein composition between co‐precipitates and protein blends were observed with SDS‐PAGE and matrix‐assisted laser desorption ionisation time‐of‐flight, and indicated different protein–protein interaction in samples, which needs further investigations.