Complex coacervation of pea albumin‐pectin and ovalbumin‐pectin assessed by isothermal titration calorimeter and turbidimetry

Pillai, Prasanth K.S.; Güldiken, Burcu; Nickerson, Michael T.

doi:10.1002/jsfa.10733

Cited by 10 publications

(12 citation statements)

References 40 publications

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“…Optical density ( λ = 600 nm) further confirmed the formation of stable, colloidal particles. Higher absorbances at 600 nm may be caused by either higher concentrations of particles formed or larger particles 29 . Thus, when larger particles were removed by centrifugation, the optical density decreased.…”

Section: Resultsmentioning

confidence: 99%

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Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Caballero

McClements

et al. 2022

J Sci Food Agric

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BACKGROUND: Orange pomace polyphenols have potential for use as nutraceutical ingredients in functional foods and beverages. However, owing to their low water solubility and bioaccessibility, they are not being utilized to their full potential. The goal of this research is to assess the impact of encapsulation on hesperetin (HTa model orange polyphenol) water solubility, antioxidant activity, and in vitro bioaccessibility.RESULTS: In this study, a citrus flavonoid aglycone, HT, was encapsulated within water-dispersible colloidal complexes (d = 350 ± 8 nm) formed by electrostatic attraction of pea protein isolate and high-methoxyl pectin at a mixing ratio of 1:1 (v/v) and pH 4. The maximum amount of HT that could be dispersed in water was much higher for the encapsulated form (99 ± 7 ∼g mL −1 ) than the non-encapsulated form (<10 ∼g mL −1 ). The radical scavenging activity of the encapsulated HT (>90%, pH 4) was much higher than the non-encapsulated form (<15% at pH 4 or 7). The in vitro bioaccessibility of encapsulated HT (27 ± 7%) was also much higher than the non-encapsulated form (<7%).CONCLUSION: These results suggest that a well-designed, biopolymer-based delivery system may improve the effective incorporation of HT, and potentially other orange pomace polyphenols, into food and beverage products. This could provide an additional high-value use for orange juicing by-products while introducing a new nutraceutical product to the food and beverage industry.

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Section: Resultsmentioning

confidence: 99%

“…Higher absorbances at 600 nm may be caused by either higher concentrations of particles formed or larger particles. 29 Thus, when larger particles were removed by centrifugation, the optical density decreased. Likewise, low absorbances indicate lack of particle formation and biopolymer co-solubility.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Caballero

McClements

et al. 2022

J Sci Food Agric

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“…Especially at high temperatures, hydrophobic interactions among PC increase, which might overcome the electrostatic repulsion (Tanford, 1980). Further, an increased charge neutralization upon complexation could lead to a decreased zeta potential (Pillai et al, 2021). Last, according to Stoke's law of sedimentation, the decreased viscosity might additionally favor complex precipitation (Phillips and Williams, 2009).…”

Section: Visual Appearancementioning

confidence: 99%

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

Buecker

Großmann

Loeffler

et al. 2022

Front. Sustain. Food Syst.

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Phycocyanin is a protein-chromophore structure present in Arthrospira platensis commonly used as a blue-colorant in food. Color losses of phycocyanin can be reduced by electrostatic complexation with λ-carrageenan. The aim of this study was to investigate the effect of molecular weight (MW) of λ-carrageenan on the color stabilization of electrostatic complexes formed with phycocyanin and λ-carrageenan. Samples were heated to 70 or 90°C at pH 3.0 and stored at 25°C for 14 days. The MW of λ-carrageenan was reduced by ultrasound treatments for 15, 30, 60, and 90 min. Prolonged ultrasonication had a pronounced effect on the Mw, which decreased from 2,341 to 228 kDa (0–90 min). Complexes prepared with low MW λ-carrageenan showed greater color changes compared to complexes prepared with high MW λ-carrageenan. The MW had no visible effect on color stability on day 0, but green/yellow shifts were observed during storage and after heating to 70°C. Medium MW showed less color stabilization effects compared to low MW when heated to 70°C. Moreover, for solutions prepared with ultrasonicated λ-carrageenan, significant hue shifts toward green/yellow, and precipitation were observed after a heat treatment at 90°C. In addition, the sizes of the complexes were significantly reduced (646–102 nm) by using ultrasonicated λ-carrageenan, except for the lowest MW λ-carrageenan when heated to 90°C. Overall, these findings demonstrated that decreasing the MW of λC had adverse effects on the color stability of PC:λC complexes heated to 70 and 90°C.

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“…The turbidity of the pea whey was close to zero at pH 6.5–2.0, indicating the good solubility of PAs under acidic conditions. After complexation with DS, the turbidity of pea whey underwent a phase separation process from insoluble complexes to complexes with maximum turbidity, corresponding to pH φ (the onset of insoluble complexes) and pH max (the maximum complexation), respectively [ 28 , 29 ]. The above critical pH values shifted to lower pH values as the mass ratios decreased, because more positive charges were required to compensate for the increased negative charge of DS molecules [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran Sulfate

Zhang²,

Long³

et al. 2022

Foods

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In this work, pea albumins (PAs) were efficiently recovered by complexation with dextran sulfate (DS), and the emulsifying ability and stability of PA/DS complexes were studied. The largest amounts of PAs (81.25%) were recovered at r = 5:1 and pHmax (pH 3.41) by forming insoluble complexes; and only soluble complexes were formed at r = 2:1 and over the whole pH range (2.0–7.0). The emulsions stabilized by PA/DS soluble complexes remained stable under acidic conditions due to the highly negatively charge (from −45.10 ± 0.40 to −57.23 ± 0.66 mV) and small particle size (0.168 ± 0.010–0.448 ± 0.004 μm), while emulsions stabilized by PAs alone generated a strong creaming and serum separation at pH 5 and 6. In terms of emulsifying stability, all PA emulsions and unheated PA/DS emulsions became unstable with different creaming index after 14 days storage. SDS-PAGE results showed that the interface adsorption proteins of unheated emulsions mainly consisted of PA1a, which was unfavorable to the stability of the interface. On the contrary, heat treatment (95 °C, 30 min) and complexation (PA/DS = 2:1) enhanced the adsorption of PA2 and lectin at the interface, inhibiting the aggregation of PA2 and lectin. This resulted in long-term stability of the PA/DS emulsions under acidic conditions.

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Complex coacervation of pea albumin‐pectin and ovalbumin‐pectin assessed by isothermal titration calorimeter and turbidimetry

Cited by 10 publications

References 40 publications

Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran Sulfate

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