cc_bySalminen, HannaSachs, MelodySchmitt, ChristopheWeiss, Jochen2026-03-202026-03-202022https://doi.org/10.1007/s11483-022-09726-xhttps://hohpublica.uni-hohenheim.de/handle/123456789/18677Complex formation (leading to either coacervation or precipitation) offers a tool to generate plant-based novel food structures and textures. This study investigated the formation of complexes between soluble pea proteins and apple pectin upon varying the protein-to-pectin ratio ( r  = 2:1 to 10:1), pH (3–7), and temperature (25 and 85 °C) with a total biopolymer concentration set to 1% (w/w). The results showed that predominantly soluble biopolymer complexes were formed at pH 5, and at low ratio ( r  = 2:1), whereas lowering the pH to more acidic condition, and to higher ratios ( r  = 4:1–10:1) induced the formation of more insoluble biopolymer complexes. In general, the mean particle sizes of the biopolymer complexes ranged between approximately 20 and 100 μm. Upon heating to 85 °C, the amount of insoluble biopolymer complexes increased at pH 3–5 at all ratios, except at r  = 2:1. In addition, the complex sizes became somewhat larger at r  = 2:1 to 6:1 upon heat treatment, whereas only trivial size changes were observed at higher ratios ( r  = 8:1 to 10:1). Overall, electrostatic and hydrophobic interactions played a major role in the complex formation between the soluble pea proteins and apple pectin. These findings are important for designing solely plant-based food structures.engPlant-based biopolymersElectrostatic complexesPhase separationHeat treatment660Article2025-12-04