Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide

作     者：Junmiao Zhang Hengjun Du Ning Ma Lei Zhong Gaoxing Ma Fei Pei Hui Chen Qiuhui Hu Junmiao Zhang;Hengjun Du;Ning Ma;Lei Zhong;Gaoxing Ma;Fei Pei;Hui Chen;Qiuhui Hu

作者机构：Key Laboratory of Edible Mushroom ProcessingMinistry of Agriculture and Rural AffairsCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China Department of Food ScienceUniversity of MassachusettsAmherst MA 01003USA College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Jiangsu Alphay Bio-technology Co.Ltd.Nantong 226009China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第1期

页      面：183-191页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：supported by the National Key R&D Program of China (2017YFD0400205) Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX19_1402) 

主　　题：Soy protein isolate Flammulina velutipes polysaccharide Electrostatic interaction Complex coavervation Storage modulus 

摘      要：Soy protein isolate(SPI)is a commercial protein with balanced amino acids,while the poor solubility impedes its use in traditional *** overcome the problem,the complex coacervation of SPI/Flammulina velutipes polysaccharide(FVP)were *** results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI *** electrostatic interaction,the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth *** salt concentration(C_(NaCl)=10,50 mmol/L)led to an increase in the critical pH values(pHc,pHφ1)while the critical pH values decreased when C_(NaCl)≥100 mmol/*** concentration of NaCl ions increased the content ofα-*** the increase of FVP,the critical pH values decreased and the content ofβ-sheet increased through electrostatic *** 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 ***/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at C_(NaCl)=50 mmol/*** 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.