Functional Improvement of whey protein concentrate on interaction with pectin

Abstract

The formation of a protein ?polysaccharide soluble complex is a valuable method for determining the physico-chemical properties of proteins. The present work was undertaken with the objectives of preparation of whey protein concentrate (WPC) ? pectin complexes and to evaluate the functional properties at different conditions, viz., pH, salt and temperature. WPC ? pectin complexes were prepared by dry heat treatment and the complex formation was ascertained by gel filtration (using G -100) and centrifugation techniques. Studies on the functional properties of this protein ? polysaccharide complex showed increased solubility at pH 4.6 compared to the control ultrafiltered whey protein concentrate (UF WPC). Emulsifying properties were also observed to be higher, viz., 98.56% emulsion activity at 0.10% concentration and 99.65% emulsion stability at 0.25% concentration. Better gelation was observed in UF WPC.