Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

Warnakulasuriya, Sumudu N.; Pillai, Prasanth K.S.; Stone, Andrea K.; Nickerson, Michael T.

doi:10.1016/j.foodchem.2018.05.036

Cited by 58 publications

(40 citation statements)

References 38 publications

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“…e types of acid, pH value of the extraction solution, extraction time, and temperature are the main variables. us, the DE of pectin and extraction conditions are strongly coupled [13][14][15][16][17]. Nonetheless, few studies focused on in uence of acidity and the hydrophilicity of extracting agents on the DE of pectin.…”

Section: Introductionmentioning

confidence: 99%

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Zhang

2019

Advances in Polymer Technology

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The influence of extraction variables on degree of esterification (DE) of pectin was studied due to the significant effects of DE on the properties of the pectin-based functional biomaterials. The extracting agents (sulfuric acid and citric acid), pH value of extraction solution, extraction time, and temperature were selected to study the hydrolysis reaction of carboxylic acid ester by response surface methodology (RSM). The hydrolysis reaction occurred more violently in the weak organic acid solution than that in the strong inorganic acid solution. The DE was significantly influenced by pH of extraction solution, extraction time, and temperature through the analysis of variance. In addition, the values of DE reduced with the increasing of extraction temperature, lapse of time, and decreasing of pH value. What is more, the effects of extraction conditions on the yield, monosaccharide composition, content of protein, and ferulic acid were also studied. It is evident that the lower pH value contributed to higher extraction yield. The content of Total CH and GalA of pectin extracted by sulfuric acid were higher than that of pectin extracted by citric acid, and the content of monosaccharide showed an opposite trend.

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Section: Introductionmentioning

confidence: 99%

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Zhang

2019

Advances in Polymer Technology

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“…High methoxy citrus pectin (P90, 50 kDa) and ovalbumin (98%; 43 kDa) were purchased from Sigma‐Aldrich (Oakville, ON, Canada), whereas low methoxy citrus pectin (P29, 170 kDa) was kindly donated by CP Kelco (Atlanta, GA, USA). Moisture, ash, and carbohydrate levels for P90 (DE: 90%; DB: 64% and GalA: 11%) were 11.4%, 0.6%, and 88.0%, respectively, and for P29 (DE: 29%; DB 31% and GalA: 70%) were 10.4%, 2.1%, and 87.5%, respectively 29 . Moisture, ash and protein content of all biopolymers were determined according to AOAC Official Methods; 925.10 (moisture), 923.03 (ash) and 920.87 (crude protein; N% × 6.25) (AOAC, 2003), whereas carbohydrate levels were determined as the difference from 100%.…”

Section: Methodsmentioning

confidence: 98%

“…Apart from that, studies were conducted with biopolymers of different charge density or molar mass (ovalbumin‐CMC systems, 26 the β ‐lactoglobulin‐ κ ‐carrageenan system, 27 and caseinate‐low methoxyl pectin complexes), 28 and found that the complexation was enthalpically driven in all cases. The coacervation of pea protein and pectin has been investigated previously; 28, 29 however, the thermodynamic properties involved have not been fully understood and the authors have used a mixed isolate rather than an albumin‐enriched fraction.…”

Section: Introductionmentioning

confidence: 99%

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

2020

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BACKGROUNDThis study investigates the complexation of a pea albumin‐rich fraction and ovalbumin with pectin of different degrees of esterification (DE) and blockiness (DB) as a function of pH and biopolymer mixing ratio by turbidimetric titration and isothermal titration calorimetry (ITC).RESULTSTurbidimetric analysis found maximum complexation occurred at a mixing ratio of 4:1 for pea albumin with high methoxy pectin, 8:1 for pea albumin with low methoxy pectin, and 8:1 for ovalbumin with low methoxy pectin. In the case of ovalbumin with high methoxy pectin, interactions were very weak. The pectin with high levels of esterification and blockiness displayed greater interactions with the pea albumin in both turbidimetry and ITC. However, low methoxy pectin imparted better interactions with ovalbumin and displayed higher optical density values than high methoxy pectin.CONCLUSIONSThe current study indicated that the different thermodynamic parameters of PA‐pectin complexes can be tuned by controlling the structural characteristics (DB, DE, and d‐galacturonic acid) of the pectin. © 2020 Society of Chemical Industry

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“…Anionic polysaccharides, such as hyaluronic acid, have also been extensively studied due to their biocompatibility and prevalence in food and personal care applications [21,40]. For example, pectin has been used to study how polyelectrolyte charge density impacts phase separation by varying the degree of methyl esterification of the carboxylic acids on pectin [83,88,94,95].…”

Section: Macrophase Separation Of Protein–polyelectrolyte Complexesmentioning

confidence: 99%

Macro- and Microphase Separated Protein-Polyelectrolyte Complexes: Design Parameters and Current Progress

2019

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Protein-containing polyelectrolyte complexes (PECs) are a diverse class of materials, composed of two or more oppositely charged polyelectrolytes that condense and phase separate near overall charge neutrality. Such phase-separation can take on a variety of morphologies from macrophase separated liquid condensates, to solid precipitates, to monodispersed spherical micelles. In this review, we present an overview of recent advances in protein-containing PECs, with an overall goal of defining relevant design parameters for macro- and microphase separated PECs. For both classes of PECs, the influence of protein characteristics, such as surface charge and patchiness, co-polyelectrolyte characteristics, such as charge density and structure, and overall solution characteristics, such as salt concentration and pH, are considered. After overall design features are established, potential applications in food processing, biosensing, drug delivery, and protein purification are discussed and recent characterization techniques for protein-containing PECs are highlighted.

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Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

Cited by 58 publications

References 38 publications

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

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

Macro- and Microphase Separated Protein-Polyelectrolyte Complexes: Design Parameters and Current Progress

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