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

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 languageEnglish
Pages (from-to)1-15
Number of pages15
JournalInternational Journal of Food Properties
Early online date9 Jan 2018
DOIs
Publication statusE-pub ahead of print - 9 Jan 2018

Keywords

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

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