Table 1.
Probable interactions between Speckled Sugar bean protein (0.5%) and xanthan gum at different pH values
| pH | Xanthan (%) | Main interactions | Thermodynamic protein-gum compatibility |
|---|---|---|---|
| 3 | 0.1 | Electrostatic interaction (attractive) | Compatible/insoluble complex (coacervation) |
| 0.2 | Electrostatic interaction (attractive), Hydrogen bond | Compatible/soluble complex | |
| 0.3 | Like 0.2% | Compatible/soluble complex | |
| 5 | 0.1 | Electrostatic interactions (mainly repulsive and in lower amount attractive), Hydrogen bond | Compatible/soluble complex |
| 0.2 | Electrostatic interaction (mainly repulsive and in lower amount attractive) | Compatible/soluble complex | |
| 0.3 | Like 0.2% | Compatible/soluble complex | |
| 7 | 0.1 | Electrostatic interaction (mainly repulsive and in lower amount attractive), Hydrogen bond | Compatible/soluble complex |
| 0.2 | Like 0.1% | Compatible/soluble complex | |
| 0.3 | Like 0.2% | Compatible/soluble complex |