Protein–polysaccharide interactions: Phase behaviour of pectin–soy flour mixture

Biopolymers mixed systems have been widely studied in the past two decades, resulting in advances in knowledge of the key parameters involved in macromolecules–macromolecules interactions. Sound understanding and control of these parameters should enable food scientists to design coating or film with desired functional properties. In this study the phase behaviour of high methoxyl pectin and soy flour at pH 4.6 was investigated. The aim was to investigate the effect of different concentrations of pectin (P) and soy flour (SF) solution and different P/SF ratios on mixture phase behaviour. Pectin suspensions at 16 mg ml−1 and 8 mg ml−1 concentrations and soy flour suspensions at 13 mg ml−1 and 6.5 mg ml−1 concentrations were prepared and mixed together in different ratios (10/90, 25/75, 50/50, 75/25, 90/10). Turbidity and rheological measurements were performed to obtain information on pectin–soy flour interaction in electrostatic compatibility conditions. The experimental data show that soy flour solution is a non-stable system in which complexes may be formed during aging. It becomes insoluble and settles to the bottom of the suspension. By blending charged soy flour, at high concentration, with anionic pectin an associative interaction between biopolymers occurs which stabilizes the protein in solution. The best pectin and soy flour suspension for forming film with a continuous network was at concentrations of 16 mg ml−1 and 13 mg ml−1.