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

The ability of pea protein isolates (PPI) to form complex coacervates with tragacanth gum was investigated. coacervate formation structurally compared three other PPI-polysaccharide interaction models: arabic and sodium alginate (known PPI) tara gum, a galactomannan. effects the pH protein/polysaccharide ratio were mainly investigated using turbidity zeta potential measurements. Regarding soluble formation, increased increase in protein-anionic polysaccharide mixture ratio. SEM images revealed spray-drying process spherical particles protein-polysaccharide complexes. specificity microparticle surface protein-dependent. FTIR analyses showed electrostatic between PPI polysaccharides. results that could be used as an alternative based on measurements coacervation yield studies.