NDLI: Formation and Functional Attributes of Canola Protein Isolate

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Formation and Functional Attributes of Canola Protein Isolate—Gum Arabic Electrostatic Complexes

Content Provider	Springer Nature Link
Author	Stone, Andrea K. Teymurova, Anzhelika Nickerson, Michael T.
Copyright Year	2014
Abstract	The formation of electrostatic complexes within mixtures of canola protein isolates (CPI) and gum Arabic (GA) was investigated by turbidity during an acid pH titration (7.00–1.50) as a function of mixing ratio (1:1 to 8:1 CPI: GA), and the resulting functional properties (e.g., flow behavior, solubility, foaming and emulsification) of formed complexes were studied. Complexation typically follows two pH-dependent structure forming events associated with the formation of soluble (pH$_{c}$) and insoluble complexes (pH$_{ϕ1}$). Both pH$_{c}$ and pH$_{ϕ1}$, was found to shift to higher pHs with increasing mixing ratio until reaching a plateau at a 4:1 CPI-GA ratio. Maximum coacervation occurred at pH 4.20 at a ratio of 2:1 CPI-GA, prior to complete dissolution at pH 2.20. The coacervate phase was pseudoplastic in nature, with some evidence of elastic-like behavior associated with a weakly interconnected network or entangled polymer solution. Solubility of CPI and CPI-GA was found to be pH-dependent with minimum solubility occurring at pH 4.00 and 3.00, respectively. Foaming and emulsifying properties of CPI-GA remained unaffected relative to CPI alone, except foaming capacity which was reduced for the mixed system.
Starting Page	203
Ending Page	212
Page Count	10
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	9
Issue Number	3
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2014-03-14
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Complex coacervation Canola protein isolate Gum Arabic Solubility Foaming Emulsions Rheology Food Science Biophysics and Biological Physics Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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