Author: Yildiz, G.; Ding, J.; Andrade, J.; Engeseth, N.J.; Feng, H.
Description: This study was performed to develop a protein-polysaccharide complex system with protein nano-aggregates produced by a new MTS + pH shifting method to address the low solubility problem of the protein near pI, to examine the functional properties of the complexes, and to investigate the properties of emulsions produced by the protein-polysaccharide complexes. The physicochemical (e.g., solubility, surface hydrophobicity, free sulfhydryl, and disulfide bond (SS) content), interfacial (e.g., rheology), and emulsifying properties (e.g., droplet size, turbidity, emulsion stability, and emulsion activity indexes) of the protein-polysaccharide complexes were examined. The protein-polysaccharide complexes exhibited improved solubility around pI. Among all the treatments, the PPI & modified starch complexes showed better functional properties than the others. The emulsions from the protein-polysaccharide complex were shown to be stable during a 40-day storage. The emulsions also provided good protection of oil droplets against oxidation.
Subject headings: Mono-thermo-sonication; Protein-polysaccharide complexes; Modified starch; Pea protein isolate; Soy protein isolate; Emulsifying property
Publication year: 2018
Journal or book title: Innovative Food Science & Emerging Technologies
Volume: 47
Pages: 317-325
Find the full text : https://www.sciencedirect.com/science/article/pii/S1466856417311773
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Type: Journal Article
Serial number: 2891