Pea protein isolate-soluble soybean polysaccharides electrostatic assembly: effect of pH, biopolymer mass ratio and heat treatment.
Daniela Edith IgartúaAgustina BalconeFedra Agustina PlataniaDario Marcelino CabezasGonzalo Gastón PalazoloPublished in: Journal of the science of food and agriculture (2024)
Overall, PPI-SSPS complexes increased the protein solubility, reduced the particle size, and changed both the ζ-potential and the surface hydrophobicity with respect to PPI control, allowing stabilization of the colloidal system and broadening the possible applications of these high-quality proteins in acidic food systems. © 2024 Society of Chemical Industry.