Intermolecular Interactions during Complex Coacervation of Pea Protein Isolate and Gum Arabic

2010 ◽  
Vol 58 (1) ◽  
pp. 552-556 ◽  
Author(s):  
Shuanghui Liu ◽  
Yuan-Long Cao ◽  
Supratim Ghosh ◽  
Dérick Rousseau ◽  
Nicholas H. Low ◽  
...  
Keyword(s):  
Intermolecular Interactions ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Complex Coacervation ◽  
Pea Protein ◽  
Pea Protein Isolate

scholarly journals Improvement of pea protein isolate powder properties by agglomeration in a fluidized bed: comparison between binder solutions

2018 ◽  
Author(s):  
Osvaldir Pereira Taranto ◽  
R. F. Nascimento ◽  
K Andreola ◽  
J. G. Rosa
Keyword(s):  
Fluidized Bed ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Free Flow ◽  
Pea Protein ◽  
Agglomeration Process ◽  
Powder Properties ◽  
Wetting Time ◽  
Binder Liquid ◽  
Pea Protein Isolate

This study aimed to compare the agglomeration process of pea protein isolate (PPI) using water and aqueous gum Arabic solution as binder liquids. Drying air temperature and binder flow rate were set at 75 °C and 3.1 mL/min, respectively. Moisture content, mean particle size, wetting time and flowability were analyzed. Using water as binder liquid, the responses were (4.0 ± 0.4)%, 316.13 ± 16.73 μm, 10 s and free flow, respectively. Aqueous gum Arabic solution provided (2.9 ± 0.5)%, 462.67 ± 51.23 μm, 3 s and free flow as responses. Gum Arabic solution showed to be a more promising binder.Keywords: Agglomeration; Pulsed fluidized bed; Pea protein isolate; Wetting time; Flowability

Complex coacervation of pea protein isolate and alginate polysaccharides

2012 ◽  
Vol 130 (3) ◽  
pp. 710-715 ◽  
Author(s):  
K.J. Klemmer ◽  
L. Waldner ◽  
A. Stone ◽  
N.H. Low ◽  
M.T. Nickerson
Keyword(s):  
Protein Isolate ◽  
Complex Coacervation ◽  
Pea Protein ◽  
Pea Protein Isolate

scholarly journals Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides

2021 ◽  
Vol 69 ◽  
pp. 102641
Author(s):  
Jérémy Carpentier ◽  
Egle Conforto ◽  
Carine Chaigneau ◽  
Jean-Eudes Vendeville ◽  
Thierry Maugard
Keyword(s):  
Comparative Study ◽  
Protein Isolate ◽  
Complex Coacervation ◽  
Pea Protein ◽  
Tragacanth Gum ◽  
Pea Protein Isolate

Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions

2019 ◽  
Vol 284 ◽  
pp. 227-235 ◽  
Author(s):  
Prasanth K.S. Pillai ◽  
Andrea K. Stone ◽  
Qian Guo ◽  
Qingbin Guo ◽  
Qi Wang ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Complex Coacervation ◽  
Mixing Conditions ◽  
Pea Protein ◽  
Pea Protein Isolate

Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes

2010 ◽  
Vol 43 (2) ◽  
pp. 489-495 ◽  
Author(s):  
S. Liu ◽  
C. Elmer ◽  
N.H. Low ◽  
M.T. Nickerson
Keyword(s):  
Gum Arabic ◽  
Protein Isolate ◽  
Pea Protein ◽  
Effect Of Ph ◽  
Pea Protein Isolate
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