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Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment

Currently, the effect of heat treatment on the complex coacervation behavior of whey isolate protein (WPI) with gum arabic (GA) is undiscussed. In this work, the complex coacervation behavior of WPI with or without heat treatment and GA in different environments was investigated. The results showed...

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Autores principales: Wan, Xiaoshan, Zhao, Meihui, Guo, Mengxue, Li, Peng, Shi, Haohao, Zhang, Xueying, Liu, Zhongyuan, Xia, Guanghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10192680/
https://www.ncbi.nlm.nih.gov/pubmed/37215198
http://dx.doi.org/10.1016/j.fochx.2023.100703
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author Wan, Xiaoshan
Zhao, Meihui
Guo, Mengxue
Li, Peng
Shi, Haohao
Zhang, Xueying
Liu, Zhongyuan
Xia, Guanghua
author_facet Wan, Xiaoshan
Zhao, Meihui
Guo, Mengxue
Li, Peng
Shi, Haohao
Zhang, Xueying
Liu, Zhongyuan
Xia, Guanghua
author_sort Wan, Xiaoshan
collection PubMed
description Currently, the effect of heat treatment on the complex coacervation behavior of whey isolate protein (WPI) with gum arabic (GA) is undiscussed. In this work, the complex coacervation behavior of WPI with or without heat treatment and GA in different environments was investigated. The results showed that coacervates were formed at a mass ratio of 2:1 and a pH of 3.5, which was confirmed by the fluorescence spectroscopy results. Heat treatment increased the surface charge of WPI, reduced the saturated adsorption concentration of GA, and enhanced the sensitivity of the complex coacervation reaction to salt ions. Fourier infrared spectroscopy, intermolecular force analysis and molecular docking results confirm that the formation of coacervates is the result of electrostatic interactions. From the scanning electron microscope and differential scanning calorimetry results, it is clear that the whey isolate protein combined with gum arabic forms a gel-like conjugate with higher thermal stability and a dense structure. This study provides more in-depth theoretical guidance for the application of WPI and GA based coacervation and more advanced theoretical data for the study of hWPI.
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spelling pubmed-101926802023-05-19 Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment Wan, Xiaoshan Zhao, Meihui Guo, Mengxue Li, Peng Shi, Haohao Zhang, Xueying Liu, Zhongyuan Xia, Guanghua Food Chem X Research Article Currently, the effect of heat treatment on the complex coacervation behavior of whey isolate protein (WPI) with gum arabic (GA) is undiscussed. In this work, the complex coacervation behavior of WPI with or without heat treatment and GA in different environments was investigated. The results showed that coacervates were formed at a mass ratio of 2:1 and a pH of 3.5, which was confirmed by the fluorescence spectroscopy results. Heat treatment increased the surface charge of WPI, reduced the saturated adsorption concentration of GA, and enhanced the sensitivity of the complex coacervation reaction to salt ions. Fourier infrared spectroscopy, intermolecular force analysis and molecular docking results confirm that the formation of coacervates is the result of electrostatic interactions. From the scanning electron microscope and differential scanning calorimetry results, it is clear that the whey isolate protein combined with gum arabic forms a gel-like conjugate with higher thermal stability and a dense structure. This study provides more in-depth theoretical guidance for the application of WPI and GA based coacervation and more advanced theoretical data for the study of hWPI. Elsevier 2023-05-04 /pmc/articles/PMC10192680/ /pubmed/37215198 http://dx.doi.org/10.1016/j.fochx.2023.100703 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Wan, Xiaoshan
Zhao, Meihui
Guo, Mengxue
Li, Peng
Shi, Haohao
Zhang, Xueying
Liu, Zhongyuan
Xia, Guanghua
Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
title Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
title_full Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
title_fullStr Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
title_full_unstemmed Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
title_short Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
title_sort characterization of coacervation behavior between whey protein isolate and gum arabic: effects of heat treatment
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10192680/
https://www.ncbi.nlm.nih.gov/pubmed/37215198
http://dx.doi.org/10.1016/j.fochx.2023.100703
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