Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin

Abstract Complex formation (leading to either coacervation or precipitation) offers a tool generate plant-based novel food structures and textures. This study investigated the of complexes between soluble pea proteins apple pectin upon varying protein-to-pectin ratio ( r = 2:1 10:1), pH (3–7), temperature (25 85 °C) with total biopolymer concentration set 1% (w/w). The results showed that predominantly were formed at 5, low 2:1), whereas lowering more acidic condition, higher ratios 4:1–10:1) induced insoluble complexes. In general, mean particle sizes ranged approximately 20 100 μm. Upon heating °C, amount increased 3–5 all ratios, except 2:1. addition, complex became somewhat larger 6:1 heat treatment, only trivial size changes observed 8:1 10:1). Overall, electrostatic hydrophobic interactions played major role in pectin. These findings are important for designing solely structures.