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Research Article | Open Access

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

Junmiao Zhanga, Hengjun Dub, Ning Maa, Lei Zhongc, Gaoxing Maa, Fei Peia, Hui Chena,d, Qiuhui Hua( )
Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Department of Food Science, University of Massachusetts, Amherst MA 01003, USA
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Jiangsu Alphay Bio-technology Co., Ltd., Nantong 226009, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Soy protein isolate (SPI) is a commercial protein with balanced amino acids, while the poor solubility impedes its use in traditional foods. To overcome the problem, the complex coacervation of SPI/Flammulina velutipes polysaccharide (FVP) were investigated. Initial results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI solution. Under electrostatic interaction, the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth process. Low salt concentration (CNaCl = 10, 50 mmol/L) led to an increase in the critical pH values (pHc, pHφ1) while the critical pH values decreased when CNaCl ≥ 100 mmol/L. The concentration of NaCl ions increased the content of α-helix. With the increase of FVP, the critical pH values decreased and the content of β-sheet increased through electrostatic interaction. At 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 value. SPI/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at CNaCl = 50 mmol/L. The 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.

Keywords

Soy protein isolateFlammulina velutipes polysaccharideElectrostatic interactionComplex coavervationStorage modulus

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 183-191
DOI: 10.1016/j.fshw.2022.07.006
Cite this article:
Zhang J, Du H, Ma N, et al. Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide. Food Science and Human Wellness, 2023, 12(1): 183-191. https://doi.org/10.1016/j.fshw.2022.07.006

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Received: 09 February 2021
Revised: 29 March 2021
Accepted: 09 June 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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