Pea protein isolate - soluble soybean polysaccharides electrostatic assembly: Effect of pH, biopolymer mass ratio, and heat treatment.

Daniela Edith IgartúaAgustina BalconeDario Marcelino CabezasDario Marcelino CabezasGonzalo Gastón Palazolo

Published 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. This article is protected by copyright. All rights reserved.

Keyphrases

protein protein
small molecule
amino acid
human health
binding protein
molecular dynamics simulations
water soluble