Protein Polysaccharide Interactions During Network Formation

Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides

“…Coacervation involving admixtures of plantderived proteins and polysaccharides is limited in literature. Previous works have included mixtures, such as canola protein isolate-alginate (Arntfield & Cai, 1998), canola protein isolate-alginate/iota-carrageenan (Klassen, Elmer, & Nickerson, 2011), pea protein isolate-chitosan (Elmer, Can Karaca, Low, & Nickerson, 2011), soy protein isolatecarrageenan (Ortiz, Puppo, & Wagner, 2004), wheat α-gliadin-gum Arabic (GA) (Chourpa, Ducel, Richard, Dubois, & Boury, 2006) and pea globulin isolate-gum Arabic (Chourpa et al, 2006;Ducel, Richard, Saulnier, Popineau, & Boury, 2004).…”

The physico‐chemical properties of commercial canola protein isolate‐guar gum gels

“…A segregative phase separation phenomenon between the micellar casein and guar gum was reported. Similarly, the ability to improve the characteristics of canola protein isolate (CPI) networks through the inclusion of a small amount of guar gum has been demonstrated (Arntfield & Cai, 1998). However, this improvement was not simply due to the incompatibility of the biopolymers, as similar interaction data for methyl cellulose did not produce the same gelation properties.…”

Emulsifying characteristics of commercial canola protein–hydrocolloid systems

“…The repulsion between CPI molecules may be responsible for the lower EAI values observed as CPI concentration increased. Arntfield and Cai (1998) observed an incompatible interaction between canola protein isolate and guar gum. The incompatibility between these two biopolymers may account for the high EAI values obtained as guar gum level increased.…”

“…Furthermore, guar gum is non-ionic and its interaction with CPI at pH 10 (where CPI carries a net negative charge) may lead to the formation of an incompatible CPI-guar gum system. A study on protein-polysaccharide interactions involving canola protein isolates showed that neutral polysaccharides such as guar gum and canola protein tended to be incompatible, which led to improved gelation properties (Arntfield & Cai, 1998). The results of the present study show that under the complexing conditions (at pH 6), the addition of 1% (w/v) j-CAR increased the EAI of CPI-stabilized emulsions from 162 to 201 m 2 /g and its ES increased from 68% to 95% (Fig.…”