Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates

Abstract

BackgroundInteraction between plant‐based proteins and polysaccharides depends on various factors. Here we demonstrated the influence of pH (7‐3) and biopolymer ratio's (1:1 to 20:1) on the protein (pea protein isolate or PPI)‐polysaccharide (locust bean gum or LBG) coacervates. Electrostatic interaction and H‐bond strongly influenced the formation of the coacervates.ResultsThe optimum coacervate conditions were observed at pH 4.5 and PPI: LBG of 5: 1. The coacervates presents a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.ConclusionThese results point to PPI‐LBG coacervates as an original and effective biomaterial for encapsulating heat‐sensitive bioactive compounds and other multiple uses in food science.