Complex coacervation in pea protein isolate–chitosan mixtures

Complex coacervation of soybean protein isolate and chitosan

“…The gelatin-gum Arabic pair is the most classical system of complex coacervation and the system has been successfully used in the production of carbonless paper, scent strips, fragrance samplers and flavour ingredients. However, due to the emergence of new diseases such as the prion diseases, regulations concerning safety of animal-derived protein were reinforced (Chourpa, Ducel, Richard, Dubois, & Boury, 2006) and the utilisation of plant-derived proteins and cationic polysaccharides in coacervation has attracted the attention of some authors (Elmer, Karaca, Low, & Nickerson, 2011).…”

“…Due to its abundance, non-toxicity, biodegradability and biocompatibility, chitosan has great potential as a microencapsulant (Peniche, Argüelles-Monal, Peniche, & Acosta, 2003). In addition to its wide application in combination with alginate for the encapsulation and intestine-targeted delivery of probiotics and drugs (George & Abraham, 2006), new complex coacervation pairs based on chitosan have emerged in recent years, including a-lactalbumin-chitosan and b-lactoglobulin-chitosan (Lee & Hong, 2009), soy globulin-chitosan (Liu et al, 2011), pea protein isolate-chitosan (Elmer et al, 2011), xanthanchitosan (Argin-Soysal, Kofinas, & Lo, 2009, and gum Arabicchitosan (Coelho et al, 2011;Espinosa-Andrews, Sandoval-Castilla, Vázquez-Torres, Vernon-Carter, & Lobato-Calleros, 2010).…”

Milk Protein–Polysaccharide Interactions

“…Proteins from different sources differ in their amino acid sequence, tertiary structures, molar mass, and distribution of reactive groups. All of these features can contribute to different functionalities in different environmental conditions when these proteins interact with polysaccharides (Andrade et al, 2010;Elmer et al, 2011;Mession et al, 2012;Miquelim et al, 2010;Souza et al, 2013;Tran & Rousseau, 2013;Yin et al, 2012).…”

Coacervation Processes

“…The same trend was observed with the PPI/Ch system, as the PPIÀCh mixing ratio increased from 1:1 to 12.5:1, critical pH values shifted upwards, and progressively behaved similar to those for PPI alone. At PPI/Ch ratios .15:1, mixed systems resembled that of PPI alone (Elmer et al, 2011).…”