Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate-pectin complexes.
Functional behaviour
coacervation
de-esterification
emulsification
foaming
solubility
Journal
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534
Informations de publication
Date de publication:
Jan 2021
Jan 2021
Historique:
pubmed:
26
5
2020
medline:
7
8
2021
entrez:
26
5
2020
Statut:
ppublish
Résumé
This research examines changes to the functional (solubility, emulsifying and foaming) properties of pea protein isolate when complexed with commercial citrus pectin of different structural attributes. Specifically, a high methoxy (P90; degree of esterification: 90.0%; degree of blockiness: 64.5%; galacturonic acid content 11.4%) and low methoxy (P29; degree of esterification: 28.6%; degree of blockiness: 31.1%; galacturonic acid: 70%) pectin at their optimum mixing ratios with pea protein isolate (4:1 pea protein isolate to P90; 10:1 pea protein isolate to P29) were assessed at the pHs associated with critical structure forming events during the complexation process (soluble complexation (pH
Identifiants
pubmed: 32447987
doi: 10.1177/1082013220924888
doi:
Substances chimiques
Pea Proteins
0
Pectins
89NA02M4RX
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM