Journal of Agricultural and Food Chemistry · 2009 · 90 citations · 17 references
The nature of intermolecular interactions during complexation between pea protein isolate (PPI) and gum arabic (GA) was investigated as a function of pH (4.30-2.40) by turbidimetric analysis and confocal scanning microscopy in the presence of destabilizing agents (100 mM NaCl or 100 mM urea) and at different temperatures (6-60 degrees C). Complex formation followed two pH-dependent structure-forming events associated with the formation of soluble and insoluble complexes and involved interactions between GA and PPI aggregates. Complex formation was driven by electrostatic attractive forces between complementary charged biopolymers, with secondary stabilization by hydrogen bonding. Hydrophobic interactions were found to enhance complex stability at lower pH (pH 3.10), but not with its formation.
17
Complex Coacervation of Whey Proteins and Gum Arabic
Fanny Weinbreck, Renko de Vries, P.M.M. Schrooyen et al. · Biomacromolecules · 2003 · 598 citations
Polysaccharide protein interactions
C.G de Kruif, Remco Tuinier · Food Hydrocolloids · 2001 · 506 citations
Polysaccharide Protein Interactions, Biochemistry, Glycobiology +3
Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects
Sylvie L. Turgeon, Michelle T. Beaulieu, Christophe Schmitt et al. · Current Opinion in Colloid & Interface Science · 2003 · 453 citations
Protein–polysaccharide Interactions, Biochemistry, Protein Folding +5
Complexation of Whey Proteins with Carrageenan
Fanny Weinbreck, Hans Nieuwenhuijse, Gerard W. Robijn et al. · Journal of Agricultural and Food Chemistry · 2004 · 288 citations