Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent

Xu, Yao, Yang, Nan, Yang, Jixin, Hu, Jing, Zhang, Ke, Nishinari, Katsuyoshi, Phillips, Glyn O and Fang, Yapeng (2019) Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent. Food Hydrocolloids, 101 (105474). ISSN 0268-005X

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High-performance foaming agents are widely required in the food industry. In this study, the relationship between electrostatic interaction of whey protein isolate (WPI)/alginate (ALG) and the resultant foaming properties were investigated systematically. The phase diagram of WPI/ALG was established in terms of protein/polysaccharide mixing ratio (r) and pH. The results show that the foaming capacity of WPI/ALG complexes is almost the same across different regions of the phase diagram, while the foam stability varies significantly. At pHs 7.0 and 0.5 where no electrostatic complexation occurs, the foam stability is found to decrease monotonically with decreasing r. At pH 4.0 and particular mixing ratios, i.e., r = 1 and 2, intramolecular soluble complexes are formed and the particular WPI/ALG complexes yield the best foam stability, as compared to other electrostatic complexes or individual components. The half-life (t1/2) of the foams stabilized by the intramolecular electrostatic complexes is as long as 4000 s at a very low WPI/ALG concentration of 0.1% w/w. The foaming properties are in line with the foam viscosity, interfacial adsorption behavior and microstructures of the complexes observed at the air-water interface. This demonstrates that the protein/polysaccharide intramolecular electrostatic complex, more specifically at the stoichiometry, could potentially act as a superior foaming agent in the food industry.

Item Type: Article
Keywords: Gu Intramolecular Electrostatic Complex Phase Diagram Whey Protein Isolate Alginate Foam Capacity Foam Stability
Divisions: Applied Science, Computing and Engineering
Depositing User: Hayley Dennis
Date Deposited: 13 Nov 2019 11:35
Last Modified: 18 Aug 2020 08:57

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