Co-precipitation of whey and pea protein – indication of interactions

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

DOI

The aim was to optimise the yield of co-precipitation of whey protein isolate (WPI) and pea protein isolate (PPI) and compare co-precipitates and protein blends with respect to solubility. The yield of co-precipitates was tested with different protein ratios of WPI and PPI in combination with different temperatures and acid precipitation (pH 4.6). The highest precipitation yield was obtained at protein ratios WPI < PPI, high temperature and alkaline protein solvation. The solubility was measured by an instability index and absorption spectroscopy of re-suspended precipitated proteins at pH 3, 7 and 11.5. Co-precipitates had significantly lower solubility than protein blends. Protein ratios WPI > PPI, low precipitation temperature and high pH showed the highest solubility. Differences in protein composition between co-precipitates and protein blends were observed with SDS-PAGE and matrix-assisted laser desorption ionisation time-of-flight, and indicated different protein–protein interaction in samples, which needs further investigations.
Original languageEnglish
JournalInternational Journal of Food Science and Technology
Number of pages11
ISSN0950-5423
DOIs
Publication statusE-pub ahead of print - 2020

    Research areas

  • ACID, AGGREGATION, BETA-LACTOGLOBULIN, CHEESE WHEY, Co-precipitation, FUNCTIONAL-PROPERTIES, HEAT, MILK, PROTEOLYSIS, VICILIN, optimised protein yield, pea protein, protein interactions, protein solubility, whey protein

See relations at Aarhus University Citationformats

ID: 183174212