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

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

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)
67 Downloads (Pure)


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 languageEnglish
Pages (from-to)S3027-S3041
Number of pages15
JournalInternational Journal of Food Properties
Issue numbersup3
Publication statusPublished - 31 Dec 2017


  • Whey protein concentrate
  • Pectin
  • Electrostatic complexes
  • Foaming properties
  • Emulsifying properties


Dive into the research topics of 'Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents'. Together they form a unique fingerprint.

Cite this