Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Foods

Jiong Zheng¹  Ailing Lei¹  Fusheng Zhang¹  Shengyu Fan¹  Fang Fang² 

[1] College of Food Science, Southwest University, Chongqing 400715, China;Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47906, USA;

关键词: low methoxyl pectin;    sodium caseinate;    complex;    salt ion;    stability;   

DOI  :  10.3390/foods10092009

来源: DOAJ

【 摘 要 】

The addition of salts is an effective way to improve the properties of polysaccharide/protein complexes for use in foods. However, there is no comparative study on the effects of different ions on the complex system of low methoxyl pectin (LMP)/ sodium caseinate (CAS) complex. The effects of different concentrations of three salt ions (Na⁺, K⁺, Ca²⁺) on the physicochemical and rheological properties of the LMP/CAS complex were determined in this study, and the structure of LMP/CAS complex was characterized. The results showed that the addition of these three salt ions affected zeta potential, particle size, and turbidity of the LMP/CAS complex, and lead the LMP/CAS complex to form a more regular and uniform network structure, which helped improve its stability, solubility, and rheological properties. The particle size and turbidity value of the complex achieved with Ca²⁺ were higher than those obtained using Na⁺ and K⁺. Moreover, the secondary structure of the proteins in the complex changed to adding high concentrations of Ca²⁺. Our study provides valuable information for the application of the LMP/CAS complex in the food industry.

【 授权许可】

Unknown