Complex coacervation of pea albumin‐pectin and ovalbumin‐pectin assessed by isothermal titration calorimeter and turbidimetry
| Autor: | Prasanth K.S. Pillai, Burcu Guldiken, Michael T. Nickerson |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
animal structures
food.ingredient Pectin Ovalbumin 030309 nutrition & dietetics macromolecular substances Calorimetry engineering.material complex mixtures 03 medical and health sciences Biopolymers 0404 agricultural biotechnology food Nephelometry and Turbidimetry Albumins Plant Proteins 0303 health sciences Nutrition and Dietetics Chromatography Coacervate biology Chemistry Pea protein digestive oral and skin physiology Peas food and beverages Isothermal titration calorimetry 04 agricultural and veterinary sciences 040401 food science engineering biology.protein Pectins Thermodynamics Titration Biopolymer Turbidimetry Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 101:1209-1217 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | BACKGROUND This 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). RESULTS Turbidimetric 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. CONCLUSIONS The 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. |
| Databáze: | OpenAIRE |
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