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Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution

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Abstract

In the present work, the interactions and associations between low denatured pea globulins (PPI) and purified main egg white proteins (ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYS)) were studied at pH 7.5 and 9.0 by using isothermal titration calorimetry (ITC), dynamic light scattering (DLS), laser granulometry and confocal laser scanning microscopy (CLSM). From ITC, we detected strong exothermic interactions between PPI and LYS at both pHs, which led to aggregation. At these pH values, the net positive charge of lysozyme favored electrostatic interactions with negative charges of pea proteins, and oligomers were formed during titration experiments. Furthermore, DLS, laser granulometry, and CLSM data showed that the particle size of the mixture increased with increasing LYS to PPI molar ratio (from 0.8 to 20). Large irregular aggregates up to 20–25 μm were formed at high molar ratios and no complex coacervate was observed. No or very weak interactions were detected between OVT or OVA and PPI whatever the pH. These results suggest the role of electrostatic interactions between LYS and PPI when considering protein mixtures.

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Funding

Authors would like to thank the Chinese Scholarship Council (CSC) (CAS NO. 201808330409) for funding and l’Institut Carnot Qualiment® for its financial support.

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Authors and Affiliations

  1. Université Bourgogne Franche-Comté, L’Institut Agro Dijon, PAM UMR A 02.102, 21000, Dijon, France

    Jian Kuang, Eliane Cases & Rémi Saurel

  2. UMR STLO, INRAE, L’Institut Agro Rennes-Angers, 65 rue de Saint Brieuc, 35042, Rennes Cedex, France

    Jian Kuang, Pascaline Hamon, Florence Rousseau, Saïd Bouhallab & Valerie Lechevalier

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Contributions

Jian Kuang: methodology, investigation, formal analysis, writing original draft, visualizationPascaline Hamon: methodology, resourcesFlorence Rousseau: methodology, resourcesEliane Cases: conceptualization, methodology, resources, validation, Writing - Review & EditingSaïd Bouhallab: conceptualization, methodology, formal analysis, validation, Writing - Review & EditingRémi Saurel: conceptualization, methodology, validation, Writing - Review & Editing, supervision, project administration, funding acquisitionValérie Lechevalier: conceptualization, methodology, validation, Writing - Review & Editing, supervision, project administration, funding acquisition.

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Correspondence to Valerie Lechevalier.

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Kuang, J., Hamon, P., Rousseau, F. et al. Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution. Food Biophysics 18, 520–532 (2023). https://doi.org/10.1007/s11483-023-09797-4

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