There is an increasing interest in the food industry to use potato protein as an alternative plant protein. However, its bitter taste often limits the utilization in novel foods and beverages. Coacervation is a promising technique to mask bitterness of certain food compounds. In the present study, we aimed to reduce the degree of bitterness of potato protein by generating protein-pectin complexes based on coacervation. Potato protein isolate and pectins derived from various origins having different degree of esterification (DE) were initially mixed under acidic conditions to promote the formation of complexes. Single and complex biopolymers were then characterized in terms of surface charge, solubility, rheological and sensorial properties as a function of protein pectin ratio, pectin source, and the degree of esterification, respectively. The protein-pectin ratio and degree of esterification of pectins substantially influenced the interaction behaviour and phase separation of the protein-pectin mixtures. The bitterness score decreased with increasing surface charge and pectin concentration. Bitterness was strongly reduced for complexes formed with high DE citrus pectin at a protein pectin ratio 0.33. The complexes generated at this ratio were relatively stable based on visual observation and microscopic images. Our results might have significant implications for the utilization of potato proteins in beverage applications.

中文翻译：

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酯化程度和果胶来源对复杂凝聚的影响作为掩盖马铃薯分离蛋白苦味的工具

在食品工业中，使用马铃薯蛋白作为替代植物蛋白的兴趣日益浓厚。然而，其苦味常常限制了在新颖食品和饮料中的利用。凝聚是一种有前景的技术，可以掩盖某些食品化合物的苦味。在本研究中，我们旨在通过产生基于凝聚的蛋白质-果胶复合物来降低马铃薯蛋白质的苦味程度。首先在酸性条件下混合马铃薯分离蛋白和源自不同来源的不同酯化度（DE）的果胶，以促进复合物的形成。然后分别根据表面电荷，溶解度，流变学和感官特性分别作为蛋白质果胶比例，果胶来源和酯化度的函数表征单一和复杂的生物聚合物。蛋白质-果胶的比例和果胶的酯化程度大大影响了蛋白质-果胶混合物的相互作用行为和相分离。苦味分数随表面电荷和果胶浓度的增加而降低。对于以高果胶比例为0.33的高DE柑橘果胶形成的复合物，其苦味大大降低。基于目测和显微图像，以该比例产生的复合物相对稳定。我们的结果可能对饮料应用中马铃薯蛋白质的利用具有重要意义。对于以高果胶比例为0.33的高DE柑橘果胶形成的复合物，其苦味大大降低。基于目测和显微图像，以该比例产生的复合物相对稳定。我们的结果可能对饮料应用中马铃薯蛋白质的利用具有重要意义。对于以高果胶比例为0.33的高DE柑橘果胶形成的复合物，其苦味大大降低。基于目测和显微图像，以该比例产生的复合物相对稳定。我们的结果可能对饮料应用中马铃薯蛋白质的利用具有重要意义。