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 |
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Pages (from-to) | 1-15 |
Number of pages | 15 |
Journal | International Journal of Food Properties |
Early online date | 9 Jan 2018 |
DOIs | |
Publication status | E-pub ahead of print - 9 Jan 2018 |
Keywords
- Whey protein concentrate
- Pectin
- Electrostatic complexes
- Foaming properties
- Emulsifying properties