Micron and Submicron-Sized Whey Protein–Pectin Aggregates Generated Via Alkali-Catalyzed Chemical Crosslinking

Abstract

Citric acid was used to crosslink whey proteins and sugar beet pectin at 50°C with the aid of sodium hydroxide as catalyst. The effects of the pH of biopolymers mixed solution and the duration of the crosslinking process on various characteristics of generated particles were studied. Although the majority of the generated aggregates were of submicron size, particles as small as 59 nm were present. The crosslinking duration did not affect the size of aggregates; however, the samples crosslinked at pH 4.2 were greater than those obtained at pH 7.0. Scanning electron microscopy images revealed that aggregates were not uniformly shaped; differential scanning calorimetry indicated that conjugate whey protein–pectin aggregates had greater thermal stabilities than their parent individual biopolymers. The occurrence of crosslinkages was confirmed by the results of Fourier transform infrared spectroscopy.

Keywords:

• Conjugation
• crosslinking
• sugar beet pectin
• whey protein isolate

Notes

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