Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum

Mozhdeh Sarraf; Sara Naji-Tabasi; Adel Beig-Babaei

doi:10.1002/fsn3.2624

Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum

Food Sci Nutr. 2021 Oct 22;9(12):6728-6736. doi: 10.1002/fsn3.2624. eCollection 2021 Dec.

Authors

Mozhdeh Sarraf¹, Sara Naji-Tabasi², Adel Beig-Babaei¹

Affiliations

¹ Department of Food Chemistry Research Institute of Food Science and Technology Mashhad Iran.
² Department of Food Nanotechnology Research Institute of Food Science and Technology Mashhad Iran.

Abstract

Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide-protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3-7) and calcium chloride (5-20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG). The complex characteristic was investigated according to turbidity, viscosity behavior, and electrostatic interactions. The turbidity test showed that WPC:BSG and WPC:XG absorbance increased at pH 3.5 and 4.5, respectively, due to the formation of insoluble complex. pH 6 was the start point of the turbidity increment, which showed the formation of soluble complexes between WPC and polysaccharides. The FTIR analysis confirmed creation of soluble complex at pH 6. The absorbance raised with increasing the molar of CaCl₂ ^to 10 mM, but no significant difference was observed by turbidity test in the range of CaCl₂<10 mM. Also, the highest viscosity value was obtained by 10 mM CaCl₂.

Keywords: hydrocolloid; ionic strength; rheological behavior; turbidity.