Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 11, Pages 5777-5790Publisher
WILEY
DOI: 10.1111/ijfs.15165
Keywords
co-precipitates; pea protein isolate; Pisum sativum L; protein-protein interactions; whey protein isolate
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Funding
- Arla Foods Amba, Arla Foods Ingredients and Aarhus University
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The study compared a blend and co-precipitate of whey protein isolate and pea protein isolate, finding that protein-protein interactions in both consisted mainly of disulphide bonds and electrostatic interactions. The effects of NEM and NaCl on protein structure and stability were greater than those of SDS.
The aim of this study was to investigate the mechanisms behind protein-protein interactions in a co-precipitate of whey protein isolate (WPI) and pea protein isolate (PPI). A co-precipitate and blend, consisting of 80% WPI and 20% PPI, were compared. Covalent disulphide interactions were studied by blocking of free thiols with N-Ethylmaleimide (NEM), while electrostatic interactions were studied in systems with 0.5 m NaCl and hydrophobic interactions with 0.2% SDS. Protein solubility, stability and secondary, tertiary and quaternary protein structures were analysed. Co-precipitation did not introduce different protein-protein interactions than the direct blending of proteins. SDS affected solubility (P < 0.05), secondary and tertiary structure. However, the effects of NEM and NaCl were significant greater (P < 0.05) on the same parameters and thermal stability, especially when combined (P < 0.01). Thus, the protein-protein interactions in a whey-pea co-precipitate and protein blend consisted of disulphide bonds and electrostatic interactions.
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