The effect of pH, biopolymer mixing ratio and salts on the formation of protein-polysaccharide complexes within admixtures of whey protein isolate (WPI) and (kappa-, iota- and lambda-type) carrageenan (CG) will be discussed; with the functional attributes of formed complexes and their potential use as an encapsulating matrix explored. Complex formation followed two pH-dependent structure-forming events associated with the formation of soluble and insoluble complexes, before reaching a maximum at pH 4.5. Maximum complex formation occurred at a mixing ratio of 12:1 and 20:1 for WPI- kappa (or lambda)-CG and 20:1 WPI: iota-CG, respectively, whereas the effect of salt was found to be both ionic strength and mixture dependent. Solubility, emulsion stability and foaming properties of individual and complexed biopolymers are explored for their potential as food ingredients. WPI-CG complexes are also investigated for use in designing pH-sensitive encapsulating agents for entrapping omega-3 fatty acid rich flaxseed oil, as a functional food ingredient.

Formation and functionality of protein-polysaccharide complexes as food ingredients

243rd National Meeting (2012)

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