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Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex
| Content Provider | MDPI |
|---|---|
| Author | Fan, Shengyu Fang, Fang Lei, Ailing Zheng, Jiong Zhang, Fusheng |
| Copyright Year | 2021 |
| Description | 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 $(Na^{+}$, $K^{+}$, $Ca^{2+}$) 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 $Ca^{2+}$ 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 $Ca^{2+}$. Our study provides valuable information for the application of the LMP/CAS complex in the food industry. |
| Starting Page | 2009 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods10092009 |
| Journal | Foods |
| Issue Number | 9 |
| Volume Number | 10 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-08-26 |
| Access Restriction | Open |
| Subject Keyword | Foods Low Methoxyl Pectin Sodium Caseinate Complex Salt Ion Stability |
| Content Type | Text |
| Resource Type | Article |
