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

Autores
Igartúa, Daniela; Balcone, Agustina; Platania, Fedra Agustina; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background: In past years, thousands of protein-polysaccharide complexes have been studied to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet.Results: In the present work, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI-SSPS complexes were studied before and after heating (90 °C, 30 min) by ζ-potential, surface hydrophobicity, protein solubility, particle size distribution, and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed -potential, and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability.Conclusion: 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.
Fil: Igartúa, Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Balcone, Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Platania, Fedra Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
PROTEIN-POLYSACCHARIDE INTERACTIONS
SOLUBLE COMPLEXES
PLANT PROTEINS
FUNCTIONAL PROPERTIES
Nivel de accesibilidad
acceso embargado
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/234521
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/234521
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatmentIgartúa, DanielaBalcone, AgustinaPlatania, Fedra AgustinaCabezas, Dario MarcelinoPalazolo, Gonzalo GastónPROTEIN-POLYSACCHARIDE INTERACTIONSSOLUBLE COMPLEXESPLANT PROTEINSFUNCTIONAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Background: In past years, thousands of protein-polysaccharide complexes have been studied to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet.Results: In the present work, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI-SSPS complexes were studied before and after heating (90 °C, 30 min) by ζ-potential, surface hydrophobicity, protein solubility, particle size distribution, and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed -potential, and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability.Conclusion: 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.Fil: Igartúa, Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Balcone, Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Platania, Fedra Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaJohn Wiley & Sons Ltd2024-04info:eu-repo/date/embargoEnd/2024-10-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/234521Igartúa, Daniela; Balcone, Agustina; Platania, Fedra Agustina; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón; Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 4-2024; 1-250022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.13550info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.13550info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-26T09:07:28Zoai:ri.conicet.gov.ar:11336/234521instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-26 09:07:29.027CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
title Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
spellingShingle Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
Igartúa, Daniela
PROTEIN-POLYSACCHARIDE INTERACTIONS
SOLUBLE COMPLEXES
PLANT PROTEINS
FUNCTIONAL PROPERTIES
title_short Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
title_full Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
title_fullStr Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
title_full_unstemmed Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
title_sort Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment
dc.creator.none.fl_str_mv Igartúa, Daniela
Balcone, Agustina
Platania, Fedra Agustina
Cabezas, Dario Marcelino
Palazolo, Gonzalo Gastón
author Igartúa, Daniela
author_facet Igartúa, Daniela
Balcone, Agustina
Platania, Fedra Agustina
Cabezas, Dario Marcelino
Palazolo, Gonzalo Gastón
author_role author
author2 Balcone, Agustina
Platania, Fedra Agustina
Cabezas, Dario Marcelino
Palazolo, Gonzalo Gastón
author2_role author
author
author
author
dc.subject.none.fl_str_mv PROTEIN-POLYSACCHARIDE INTERACTIONS
SOLUBLE COMPLEXES
PLANT PROTEINS
FUNCTIONAL PROPERTIES
topic PROTEIN-POLYSACCHARIDE INTERACTIONS
SOLUBLE COMPLEXES
PLANT PROTEINS
FUNCTIONAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Background: In past years, thousands of protein-polysaccharide complexes have been studied to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet.Results: In the present work, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI-SSPS complexes were studied before and after heating (90 °C, 30 min) by ζ-potential, surface hydrophobicity, protein solubility, particle size distribution, and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed -potential, and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability.Conclusion: 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.
Fil: Igartúa, Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Balcone, Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Platania, Fedra Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Background: In past years, thousands of protein-polysaccharide complexes have been studied to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet.Results: In the present work, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI-SSPS complexes were studied before and after heating (90 °C, 30 min) by ζ-potential, surface hydrophobicity, protein solubility, particle size distribution, and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed -potential, and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability.Conclusion: 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.
publishDate 2024
dc.date.none.fl_str_mv 2024-04
info:eu-repo/date/embargoEnd/2024-10-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/234521
Igartúa, Daniela; Balcone, Agustina; Platania, Fedra Agustina; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón; Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 4-2024; 1-25
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/234521
identifier_str_mv Igartúa, Daniela; Balcone, Agustina; Platania, Fedra Agustina; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón; Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 4-2024; 1-25
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.13550
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.13550
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv embargoedAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.011256

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