Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Kayode Oduse; Lydia Campbell; Julien Lonchamp; Stephen Robert Euston

doi:10.1080/10942912.2017.1396478

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Kayode Oduse, Lydia Campbell, Julien Lonchamp, Stephen Robert Euston

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Abstract

Five types of electrostatic complex (macromolecular complexes, core-shell particles and mixed homogeneous particles) were formed between whey protein (WPC) and pectin. By controlling the thermal treatment, composition and order of mixing it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes, but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability and organoleptic properties.

Original language	English
Pages (from-to)	S3027-S3041
Number of pages	15
Journal	International Journal of Food Properties
Volume	20
Issue number	sup3
DOIs	https://doi.org/10.1080/10942912.2017.1396478
Publication status	Published - 31 Dec 2017

Keywords

Whey protein concentrate
Pectin
Electrostatic complexes
Foaming properties
Emulsifying properties

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10.1080/10942912.2017.1396478

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This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Food Properties on 9/1/2018, available online: http://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1396478
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title = "Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents",

abstract = "Five types of electrostatic complex (macromolecular complexes, core-shell particles and mixed homogeneous particles) were formed between whey protein (WPC) and pectin. By controlling the thermal treatment, composition and order of mixing it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes, but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability and organoleptic properties.",

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T1 - Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

AU - Oduse, Kayode

AU - Campbell, Lydia

AU - Lonchamp, Julien

AU - Euston, Stephen Robert

PY - 2017/12/31

Y1 - 2017/12/31

N2 - Five types of electrostatic complex (macromolecular complexes, core-shell particles and mixed homogeneous particles) were formed between whey protein (WPC) and pectin. By controlling the thermal treatment, composition and order of mixing it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes, but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability and organoleptic properties.

AB - Five types of electrostatic complex (macromolecular complexes, core-shell particles and mixed homogeneous particles) were formed between whey protein (WPC) and pectin. By controlling the thermal treatment, composition and order of mixing it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes, but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability and organoleptic properties.

KW - Whey protein concentrate

KW - Pectin

KW - Electrostatic complexes

KW - Foaming properties

KW - Emulsifying properties

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DO - 10.1080/10942912.2017.1396478

M3 - Article

SN - 1094-2912

VL - 20

SP - S3027-S3041

JO - International Journal of Food Properties

JF - International Journal of Food Properties

IS - sup3

ER -

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Abstract

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