Developing clean label emulsifier based on whey protein and pectin complexes
With increasing demand for clean label products, there is an urgent need to develop biopolymer-based emulsifiers and stabilizers. Proteins are excellent emulsifiers; however, their properties are limited at pH at or near isoelectric point (pI) and in the presence of salt. One approach to improve functional properties including emulsification properties of proteins is by interacting with polysaccharides. Protein-polysaccharide complex coacervates (e.g., pH < pI) have been extensively studied but much less focus has been given on complexation above pI. Previous studies have shown that heating protein and polysaccharides under a net repulsive interaction can induce the formation of soluble complex with improved functional properties such as acid-induced gelation and foaming properties. The overall objective of this research was to develop heated whey protein isolate and pectin complexes (H-complexes) formed at pH > pI with improved emulsification and stabilization properties. ... It can be concluded that heated WPI-pectin complexes can be developed to have improved emulsification and emulsion stabilization properties. By varying pectin concentration, heating temperature and heating pH, the properties of the H-complexes can be altered and their emulsification properties can be optimized such that they can be utilized in various applications.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.