Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide
Soy protein isolate (SPI) is a commercial protein with balanced amino acids, while the poor solubility impedes its use in traditional foods. To overcome the problem, the complex coacervation of SPI/Flammulina velutipes polysaccharide (FVP) were investigated. Initial results revealed that the suitabl...
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001136 |
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| author | Junmiao Zhang Hengjun Du Ning Ma Lei Zhong Gaoxing Ma Fei Pei Hui Chen Qiuhui Hu |
| author_facet | Junmiao Zhang Hengjun Du Ning Ma Lei Zhong Gaoxing Ma Fei Pei Hui Chen Qiuhui Hu |
| author_sort | Junmiao Zhang |
| collection | DOAJ |
| description | Soy protein isolate (SPI) is a commercial protein with balanced amino acids, while the poor solubility impedes its use in traditional foods. To overcome the problem, the complex coacervation of SPI/Flammulina velutipes polysaccharide (FVP) were investigated. Initial results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI solution. Under electrostatic interaction, the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth process. Low salt concentration (CNaCl = 10, 50 mmol/L) led to an increase in the critical pH values (pHc, pHφ1) while the critical pH values decreased when CNaCl ≥ 100 mmol/L. The concentration of NaCl ions increased the content of α-helix. With the increase of FVP, the critical pH values decreased and the content of β-sheet increased through electrostatic interaction. At SPI/FVP ratio of 10:1 and 15:1, the complex coacervation of SPI/FVP were saturated, and the coacervates had the same storage modulus value. SPI/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at CNaCl = 50 mmol/L. The optimal pH, SPI/FVP ratio and NaCl concentration of complex coacervation were collected, and the coacervates demonstrated a valuable application potential to protect and deliver bioactives and food ingredients. |
| format | Article |
| id | doaj-art-114dc9e0342b4a7a8eb60246199d9c15 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-114dc9e0342b4a7a8eb60246199d9c152025-02-03T06:55:36ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121183191Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharideJunmiao Zhang0Hengjun Du1Ning Ma2Lei Zhong3Gaoxing Ma4Fei Pei5Hui Chen6Qiuhui Hu7Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, ChinaDepartment of Food Science, University of Massachusetts, Amherst MA 01003, USAKey Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, ChinaKey Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, ChinaKey Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Jiangsu Alphay Bio-technology Co., Ltd., Nantong 226009, ChinaKey Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Corresponding author at: Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.Soy protein isolate (SPI) is a commercial protein with balanced amino acids, while the poor solubility impedes its use in traditional foods. To overcome the problem, the complex coacervation of SPI/Flammulina velutipes polysaccharide (FVP) were investigated. Initial results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI solution. Under electrostatic interaction, the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth process. Low salt concentration (CNaCl = 10, 50 mmol/L) led to an increase in the critical pH values (pHc, pHφ1) while the critical pH values decreased when CNaCl ≥ 100 mmol/L. The concentration of NaCl ions increased the content of α-helix. With the increase of FVP, the critical pH values decreased and the content of β-sheet increased through electrostatic interaction. At SPI/FVP ratio of 10:1 and 15:1, the complex coacervation of SPI/FVP were saturated, and the coacervates had the same storage modulus value. SPI/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at CNaCl = 50 mmol/L. The optimal pH, SPI/FVP ratio and NaCl concentration of complex coacervation were collected, and the coacervates demonstrated a valuable application potential to protect and deliver bioactives and food ingredients.http://www.sciencedirect.com/science/article/pii/S2213453022001136Soy protein isolateFlammulina velutipes polysaccharideElectrostatic interactionComplex coavervationStorage modulus |
| spellingShingle | Junmiao Zhang Hengjun Du Ning Ma Lei Zhong Gaoxing Ma Fei Pei Hui Chen Qiuhui Hu Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide Food Science and Human Wellness Soy protein isolate Flammulina velutipes polysaccharide Electrostatic interaction Complex coavervation Storage modulus |
| title | Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide |
| title_full | Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide |
| title_fullStr | Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide |
| title_full_unstemmed | Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide |
| title_short | Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide |
| title_sort | effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate flammulina velutipes polysaccharide |
| topic | Soy protein isolate Flammulina velutipes polysaccharide Electrostatic interaction Complex coavervation Storage modulus |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001136 |
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