Comparative Analysis of Structural Characterisation and Gel Properties of BlendedCo-Precipitated Soy-Pea Dual-Protein

This study proposed a pH-driven co-precipitation strategy to overcome the limitations of traditional physical blending in functional improvement of a dual-protein system. The results demonstrated that, in comparison with the soy-pea blended protein (SPBP), the soy-pea co-precipitated protein (SPCP) showed a decrease in α-helix and β-sheet content, accompanied by in an increase in random coil structure. SPCP exhibited decreased fluo- rescence intensity, smaller particle size (from 392.2 to...