Pea soluble polysaccharide improves stability of acidic pea protein dispersions

Minh Tuan Tran; Akihiro  Nakamura; Ruifen Li; Milena Corredig

doi:10.1016/j.foodhyd.2023.109423

Pea soluble polysaccharide improves stability of acidic pea protein dispersions

Minh Tuan Tran, Akihiro Nakamura^*, Ruifen Li, Milena Corredig^*

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

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Abstract

Soluble pea polysaccharide (PPS) is an acidic extract from the by-product of pea protein processing. It was hypothesized that this polysaccharide, which is negatively charged, may be able to stabilize acidic protein dispersions at acidic pH. Model dispersions were prepared with PPS and commercial pea protein isolate (PPI), at ratios ranging between 0 and 1, and at pH 3.8, and at two protein concentrations, 1 and 2%. With increasing the ratio of PPS/PPI, there was a shift in the surface charge from +21 to −4 mV. Stable complexes were formed at ratios >0.25, as shown by an increase of unsedimented proteins, in spite of the low overall charge at these ratios. There was an effect of concentration, with 2% showing less stability than 1%. Transmission electron micrographs confirmed the presence of complexes, and the ability of PPS to limit the acid-induced aggregation of PPI at low pH.

Original language	English
Article number	109423
Journal	Food Hydrocolloids
Volume	147
Issue	Part B
Number of pages	7
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2023.109423
Publication status	Published - Feb 2024

Keywords

Acid protein drinks
Pea protein isolate
Soluble pea polysaccharide

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10.1016/j.foodhyd.2023.109423Licence: CC BY

1-s2.0-S0268005X23009694-mainFinal published version, 3.68 MBLicence: CC BY

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title = "Pea soluble polysaccharide improves stability of acidic pea protein dispersions",

abstract = "Soluble pea polysaccharide (PPS) is an acidic extract from the by-product of pea protein processing. It was hypothesized that this polysaccharide, which is negatively charged, may be able to stabilize acidic protein dispersions at acidic pH. Model dispersions were prepared with PPS and commercial pea protein isolate (PPI), at ratios ranging between 0 and 1, and at pH 3.8, and at two protein concentrations, 1 and 2%. With increasing the ratio of PPS/PPI, there was a shift in the surface charge from +21 to −4 mV. Stable complexes were formed at ratios >0.25, as shown by an increase of unsedimented proteins, in spite of the low overall charge at these ratios. There was an effect of concentration, with 2% showing less stability than 1%. Transmission electron micrographs confirmed the presence of complexes, and the ability of PPS to limit the acid-induced aggregation of PPI at low pH.",

keywords = "Acid protein drinks, Pea protein isolate, Soluble pea polysaccharide",

author = "Tran, {Minh Tuan} and Akihiro Nakamura and Ruifen Li and Milena Corredig",

year = "2024",

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doi = "10.1016/j.foodhyd.2023.109423",

language = "English",

volume = "147",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

number = "Part B",

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TY - JOUR

T1 - Pea soluble polysaccharide improves stability of acidic pea protein dispersions

AU - Tran, Minh Tuan

AU - Nakamura, Akihiro

AU - Li, Ruifen

AU - Corredig, Milena

PY - 2024/2

Y1 - 2024/2

N2 - Soluble pea polysaccharide (PPS) is an acidic extract from the by-product of pea protein processing. It was hypothesized that this polysaccharide, which is negatively charged, may be able to stabilize acidic protein dispersions at acidic pH. Model dispersions were prepared with PPS and commercial pea protein isolate (PPI), at ratios ranging between 0 and 1, and at pH 3.8, and at two protein concentrations, 1 and 2%. With increasing the ratio of PPS/PPI, there was a shift in the surface charge from +21 to −4 mV. Stable complexes were formed at ratios >0.25, as shown by an increase of unsedimented proteins, in spite of the low overall charge at these ratios. There was an effect of concentration, with 2% showing less stability than 1%. Transmission electron micrographs confirmed the presence of complexes, and the ability of PPS to limit the acid-induced aggregation of PPI at low pH.

AB - Soluble pea polysaccharide (PPS) is an acidic extract from the by-product of pea protein processing. It was hypothesized that this polysaccharide, which is negatively charged, may be able to stabilize acidic protein dispersions at acidic pH. Model dispersions were prepared with PPS and commercial pea protein isolate (PPI), at ratios ranging between 0 and 1, and at pH 3.8, and at two protein concentrations, 1 and 2%. With increasing the ratio of PPS/PPI, there was a shift in the surface charge from +21 to −4 mV. Stable complexes were formed at ratios >0.25, as shown by an increase of unsedimented proteins, in spite of the low overall charge at these ratios. There was an effect of concentration, with 2% showing less stability than 1%. Transmission electron micrographs confirmed the presence of complexes, and the ability of PPS to limit the acid-induced aggregation of PPI at low pH.

KW - Acid protein drinks

KW - Pea protein isolate

KW - Soluble pea polysaccharide

UR - http://www.scopus.com/inward/record.url?scp=85174436543&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2023.109423

DO - 10.1016/j.foodhyd.2023.109423

M3 - Journal article

SN - 0268-005X

VL - 147

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - Part B

M1 - 109423

ER -

Pea soluble polysaccharide improves stability of acidic pea protein dispersions

Abstract

Keywords

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