AI Article Synopsis
- The study looked at how adding cellulose nanocrystals (CNC) and calcium chloride (CaCl) can help pea protein isolate (PPI) dissolve better in food.
- When they mixed 0.3% CNC with 1.2 mM Ca, the solubility of PPI increased by 242.31%, which is a big improvement.
- This combination changes the way PPI molecules are arranged and makes them work better, paving the way for more uses of plant proteins in food.
Article Abstract
The low solubility of pea protein isolate (PPI) greatly limits its functional properties and its wide application in food field. Thus, this study investigated the effects and mechanisms of cellulose nanocrystals (CNC) (0.1-0.4 %) and CaCl (0.4-1.6 mM) on the solubility of PPI. The results showed that the synergistic effect of CNC (0.3 %) and Ca (1.2 mM) increased the solubility of PPI by 242.31 %. CNC and Ca changed the molecular conformation of PPI, enhanced intermolecular forces, and thus induced changes in the molecular morphology of PPI. Meanwhile, the turbidity of PPI decreased, while surface hydrophobicity, the absolute zeta potential value, viscoelasticity, β-sheet ratio, and thermal properties increased. CNC bound to PPI molecules through van der Waals force and hydrogen bond. Ca could strengthen the crosslinking between CNC and PPI. In summary, it is proposed a valuable combination method to improve the solubility of PPI, and it is believed that this research is of great significance for expanding the application fields of PPI and modifying plant proteins.
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| http://dx.doi.org/10.1016/j.carbpol.2024.122481 | DOI Listing |
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