Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

Food Chemistry

Volumn 264, Issue , 2018, Pages 180-188

  Warnakulasuriya, Sumudu ^a   Pillai, Prasanth K S ^a   Stone, Andrea K ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Blockiness; Coacervation; Degree of esterification; Pea protein isolate; Pectin; Protein solubility; Surface charge

Indexed keywords

ESTERIFICATION; ESTERS; MIXING; POLYSACCHARIDES; SOLUBILITY; SUGAR BEETS; SURFACE CHARGE;

BLOCKINESS; COACERVATION; PEA PROTEIN ISOLATES; PECTIN; PROTEIN SOLUBILITY;

PROTEINS;

COMMERCIAL PECTIC POLYSACCHARIDE; GALACTURONIC ACID; PECTIN; PLANT PROTEIN; POLYSACCHARIDE; UNCLASSIFIED DRUG;

APPLE; ARTICLE; COACERVATION; COMPLEX FORMATION; ELECTROPHORETIC MOBILITY; EMULSION; ESTERIFICATION; FOAMING; MOLECULAR INTERACTION; PEA; PH; PHASE SEPARATION; PROTEIN CONTENT; SOLUBILITY; SUGAR BEET; SURFACE CHARGE; ZETA POTENTIAL;

EID: 85047017080     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.036     Document Type: Article

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