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

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

32 Downloads (Pure)

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)	1-15
Number of pages	15
Journal	International Journal of Food Properties
Early online date	9 Jan 2018
DOIs	https://doi.org/10.1080/10942912.2017.1396478
Publication status	E-pub ahead of print - 9 Jan 2018

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
Accepted author manuscript, 392 KBLicence: Copyright Publisher

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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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AU - Oduse, Kayode

AU - Campbell, Lydia

AU - Lonchamp, Julien

AU - Euston, Stephen Robert

PY - 2018/1/9

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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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JO - International Journal of Food Properties

JF - International Journal of Food Properties

SN - 1094-2912

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