Improving the functional properties of canola protein isolate through electrostatic coacervation with soluble...

Canola protein is a sustainable protein with high nutritional and functional properties, but its application is limited by low solubility and antinutritional factors. This study explores the complex coacervation of canola protein isolate (CPI) with tragacanth gum (TRG), focusing on their interaction behavior, thermal, and rheological properties. The optimal pH for coacervation was found to be 5.0, resulting in the maximum turbidity of 0.97, indicating a strong interaction between CPI and TRG, which is comparable to the performance of other plant proteins. Zeta potential measurements showed that CPI transitioned from -18.22 to +14.17 mV over a pH of 2.0 to 10.0, while TRG maintained a value of -50.14 mV at pH 5.0, highlighting the robust electrostatic interactions that contribute to coacervation stability. The highest coacervate yield occurred at a CPI/TRG ratio of 5:1, reinforcing the efficiency of the system. Dynamic rheological assessments indicated storage and loss moduli values higher than 1, suggesting solid-like behavior and shear-thinning behavior, which are desirable characteristics for food texture and stability. Differential scanning calorimetry revealed a peak denaturation temperature of 92.3 °C for CPI/TRG coacervates, compared to 77 °C for CPI alone, indicating significantly enhanced thermal stability. These findings suggest that CPI/TRG coacervates possess improved viscoelastic properties, making them suitable for diverse food formulations and bioactive compound encapsulation. Further exploration of these coacervates could significantly contribute to sustainable practices in food and nutraceutical technology, offering potential as effective alternatives to conventional emulsifiers and stabilizers.