Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexes.

@article{Liu2009EffectOP,
  title={Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexes.},
  author={Shuanghui Liu and Nicholas H. Low and Michael T Nickerson},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 4},
  pages={1521-6}
}
Turbidity measurements were used to study the formation of soluble and insoluble complexes between pea protein isolate (PPI) and gum arabic (GA) mixtures as a function of pH (6.0-1.5), salt concentration (NaCl, 0-50 mM), and protein-polysaccharide weight mixing ratio (1:4 to 10:1 w/w). For mixtures in the absence of salt and at a 1:1 mixing ratio, two structure-forming transitions were observed as a function of pH. The first event occurred at a pH of 4.2, with the second at pH 3.7, indicating… CONTINUE READING
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