Effects of carboxymethylcellulose and soybean soluble polysaccharides on the stability of mung bean protein isolates in aqueous solution

文献类型： 外文期刊

第一作者： Ren, Si

作者： Ren, Si;Li, Yan;Qian, Haifeng;Wang, Li;Ren, Si;Liu, Liya;Tong, Litao;Wang, Lili;Zhou, Xianrong;Zhou, Sumei;Ren, Si;Li, Yan;Qian, Haifeng;Wang, Li

作者机构：

关键词： Phase separation; Electrostatic interactions; Solubility; Surface hydrophobicity; Isothermal titration calorimetry

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 132 卷

页码：

收录情况： SCI

摘要： This study aimed at comparing the effects of carboxymethylcellulose (CMC) and soybean soluble polysaccharides (SSPS) on the stability of mung bean protein isolates (MBPI) in aqueous solution at both neutral and acidic pH. The polysaccharide type and concentration significantly affected the physical stability and solubility of MBPI in aqueous solution. At higher polysaccharide concentration, segregative phase separation only occurred around neutral pH with MBPI-CMC mixtures; the presence of polysaccharide enhanced the protein solubility of MBPI at pH 4.5 from 1.69% to 43.62% with CMC and 4.29% with SSPS, respectively. Besides, the ITC results showed that at pH 7.0, there were no significant interactions between MBPI and polysaccharide; at pH 4.5, there was probably the formation of non-covalent bonds (van der Waals forces, electrostatic interactions or hydrogen bonds) between MBPI and polysaccharide and the change of absolute surface charge showed that the electrostatic interaction was significant, especially for MBPI-CMC mixtures. The results obtained suggested that CMC with higher charge density and viscosity produced better MBPI solution at pH 4.5 and SSPS with lower charge didn't affect the stability of MBPI solution at pH 7.0.

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