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Stabilization of whey protein isolate-pectin complexes by heat
Marie-Claude Gentès1, Daniel St-Gelais, Sylvie L Turgeon
1Faculty of Agriculture and Food Science, Dairy Research Centre STELA, Pavillon Paul Comtois, Universite Laval, Quebec, Canada.
Journal of Agricultural and Food Chemistry
|May 14, 2010
Summary
Whey protein isolate (WPI) and low-methoxyl pectin (LMP) complexes can be stabilized at neutral pH using specific heat treatments. High temperatures (85-90°C) prevent complex disruption during storage.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Protein-polysaccharide complexes offer functional properties but face stability challenges across pH ranges.
- Stabilizing whey protein isolate (WPI) and low-methoxyl pectin (LMP) complexes is crucial for broader applications.
Purpose of the Study:
- To identify optimal time-temperature conditions for stabilizing WPI-LMP complexes.
- To assess the stability of these complexes after pH adjustment and subsequent cold storage.
Main Methods:
- Complexes formed at pH 4.5 were subjected to heat treatments (73°C/5min, 85°C/15min, 90°C/2min).
- Post-heating, pH was adjusted to 7, and stability was assessed via sugar and nitrogen quantification after centrifugation.
- The impact of 28-day storage at 4°C on complex stability was evaluated.
Main Results:
- Lower heat treatment (73°C/5min) resulted in WPI-LMP complex disruption upon pH change to 7.
- More severe heat treatments (85°C/15min and 90°C/2min) successfully stabilized the WPI-LMP complexes.
- Complexes treated at 90°C/2min maintained stability for 28 days at 4°C.
Conclusions:
- High-temperature heat treatment is essential for stabilizing WPI-LMP complexes at neutral pH.
- Stabilized WPI-LMP complexes exhibit good shelf-life under refrigerated conditions.
