Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents
Euston, Stephen R.
MetadataShow full item record
Oduse, K., Campbell, L., Lonchamp, J. & Euston, S. (2018) Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents. International Journal of Food Properties, 20(sup3), pp. S3027-S3041,
Five types of electrostatic complex (macromolecular complexes, core-shell particles, and mixed homogeneous particles) were formed between whey protein (whey protein concentrate [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.