Pea soluble polysaccharides obtained from two enzyme-assisted extraction methods and their application as acidified milk drinks stabilizers

• Published in: Food research international Vol. 109; pp. 544 - 551
• Main Authors: Cheng, Meng, Qi, Jun-Ru, Feng, Ji-Lu, Cao, Jing, Wang, Jin-Mei, Yang, Xiao-Quan
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.07.2018
• Subjects: Amylases - chemistry; Animals; Beverages - analysis; Carbohydrate Conformation; Dynamic Light Scattering; Excipients - chemistry; Excipients - isolation & purification; Extraction; Food Handling - methods; Hydrogen-Ion Concentration; Microscopy, Atomic Force; Milk Proteins - chemistry; Molecular Weight; Multienzyme Complexes - chemistry; Particle Size; Pea fiber; Pea soluble polysaccharide (PSPS); Pisum sativum - chemistry; Polysaccharides - chemistry; Polysaccharides - isolation & purification; Protein Aggregates; Protein Stability; Rheology; Solubility; Spectroscopy, Fourier Transform Infrared; Stabilization; Viscosity; Extraction; Pea soluble polysaccharide (PSPS); Stabilization; Pea fiber
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.04.056

The objective of this work was characterize and evaluate the protein-stabilizing property of pea soluble polysaccharide (PSPS) extracted from pea by-products using spray-drying and ethanol precipitation oven drying, obtaining PSPS-A and PSPS-B, respectively. The weight average molecular weight (Mw) of PSPS-A and PSPS-B were 625 kDa and 809 kDa, respectively. The results of Fourier transform infrared spectroscopy (FT-IR) analysis indicated that PSPS-A, PSPS-B and soybean soluble polysaccharide (SSPS) contained the same functional groups. The absolute negative charges of PSPS-A or PSPS-B in aqueous solution were slightly higher than that of SSPS at pH 2.0 to 7.0. The apparent diameter of PSPS-B (479.1 nm) was larger than that of PSPS-A (127.7 nm) and SSPS (209.5 nm) were measured by dynamic light scattering. The AFM images revealed that both PSPS-A and PSPS-B possessed star-like structures with more side chains as compared to SSPS. It was found that the addition of 0.15% PSPS-A or 0.1% PSPS-B was adequate to prevent the aggregation of protein and obtain stable dispersion. Furthermore, PSPS has a wider pH range (pH 3.6–4.6) to stabilize milk protein than SSPS (pH 3.6–4.2). [Display omitted] •Pea by-products are a source of polysaccharide with stabilizing properties.•Pea soluble polysaccharides were obtained by spray-drying or ethanol precipitation/oven drying.•The stabilizing property of pea soluble polysaccharides is affected by the extraction method.•The stabilizing property between pea and soybean soluble polysaccharides were compared.•Pea soluble polysaccharide has a wider pH range to stabilize acidified milk drinks than soybean soluble polysaccharide.