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Area of Science:

  • Food science and technology
  • Biopolymer interactions
  • Colloid and interface science

Background:

  • Whey protein isolate (WPI) and pectin are widely used food biopolymers.
  • Understanding their interactions under varying conditions is crucial for food structure development.
  • Phase separation and subsequent processing influence the final dispersion morphology.

Purpose of the Study:

  • To investigate the impact of pH changes on WPI-pectin dispersions.
  • To determine how initial droplet size, controlled by mixing speed, affects structure formation.
  • To analyze structural rearrangements and their implications for food manufacturing.

Main Methods:

  • Preparation of WPI-pectin dispersions at pH 6.1 with varying homogenization speeds (50, 100, 150 rpm).
  • Sequential pH reduction (6.1 to 5.2 and 3.2) using hydrochloric acid.
  • Characterization using optical microscopy, static light scattering, visual inspection, and rheometry.

Main Results:

  • Substantial structural changes were observed upon pH modification.
  • Core-shell structures formed from WPI droplets at intermediate pH.
  • Formation of core-shell structures was dependent on initial droplet size, requiring >1.5 μm.

Conclusions:

  • pH is a critical factor in controlling the morphology of WPI-pectin dispersions.
  • Initial WPI droplet size significantly influences the formation of specific structures like core-shell particles.
  • These findings offer valuable insights for food technologists designing novel food structures.