Whey protein isolate-Persian gum interactions at neutral pH: A new approach in food systems

A better understanding of interaction in Whey protein isolate-Persian gum mixtures at neutral pH may increases utilization of Persian gum in foods, pharmaceutical and cosmetic industry. The behaviour of soluble fraction of Persian gum (PG) on the whey protein isolate (WPI) solution in the binary system and the nature of their interaction at neutral pH were studied. Methylene blue spectrophotometry, zeta potentiometry, particle size analysis, surface tension measurement and the observation of phase treatment were performed. The protein-polysaccharide ratio influenced the properties of mixed solution. This effect was stronger at the equal ratio of protein to polysaccharide. The mixed system failed to produce phase separation after centrifugation at the examined concentrations. In fact, a stable soluble complex formation is possible at pH= 7.0.

Keywords:

Persian gum , interaction , spectrophotometry , surface tension