Emulsification properties of heated whey protein-pectin formed at neutral pH

Abstract

Interactions between protein and polysaccharides could lead to improved protein functional properties including emulsification properties. Most studies focus on complex coacervates which are formed at pH < pI. Much less attention has been given to interactions at pH > pI, especially when the mixtures are heated. The objective of this study was to investigate the emulsification properties of heated whey protein isolate (WPI) and pectin complexes formed at near neutral pH. ... This study demonstrates that heat complexation of whey protein with pectin at near neutral pH could improve emulsification properties at pH near pI of the protein. Heated WPI-pectin complexes could be utilized as emulsifier and stabilizer in food applications.