Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates

Background Interaction between plant‐based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)‐polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates. Results The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone. Conclusion These results indicates that PPI‐LBG coacervates can be used as an effective biomaterial for encapsulating heat‐sensitive bioactive compounds and other multiple uses in food processing.