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

Abstract

Summary 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.

The Development of a Pectin-Based Food Ink from Locally Sourced Durian Rind Waste for Possible Use as a 3D Printable Food Material

“…From all of the formulations for both HM and LM pectin, the graph first showed the viscosity was at its highest point, and then it decreased and continued stably which shows shear-thinning behaviour in all complexes. This result is consistent with the study by Sarraf et al (2021), which found that the rheological properties of hydrocolloids were influenced by pH and salt concentration. In these cases, the polymer molecule chains are arbitrarily positioned when the sample solutions are at rest, but are aligned in the same flow direction when shear forces are applied.…”

Edible oleogels for oral delivery of berberine in dairy food: In‐vitro digestion study

“…It also seems that the amount of acid strength is also very effective on berberine release. The zeta potential of WPC emulsion gel is −22.40 mV according to previous study and changes to the more negative value with the increase of anionic polysaccharides on the surface of the particles, so that the zeta potential of 0.6BSG:WPC and 0.6 XG:WPC emulsion gels are −28.50 and −26 mV, respectively (Sarraf et al., 2023).…”

“…The lower strength of the oleogel containing WPC compared to the other oleogels, indicates that polysaccharides played an effective role on the increasing strength of oleogel structures and controlling the release of berberine. According to the results of texture analysis on their primary emulsion gels and oleogles, hardness, consistency of the structure were raised of in line with increasing the concentration of polysaccharides, this event was not far from expected (Sarraf et al., 2023). It also seems that the amount of acid strength is also very effective on berberine release.…”

“…In these systems, the oil itself is not structured, but is held together in a network of proteins and polysaccharides (Feichtinger & Scholten, 2020). In this study, were used xanthan gum (XG) which is created by Xanthomonas campestris , and basil seed gum (BSG) which is extracted from the Basil seeds (Sarraf et al., 2023), and whey protein concentrate (WPC) to prepare oleogels. Considering that berberine dissolves easily in oil, this structure was used to cover the bitterness of berberine.…”

Effects of biopolymer ratio and pH value on the complex formation between whey protein isolates and soluble Auricularia auricular polysaccharides

“…The final way is to add a stabilizer, which is an environmentally friendly and simple. For example, polysaccharides can be used as stabilizers of WPI by forming protein-polysaccharide complexes [9,16], which can improve the emulsion stability of WPI and polysaccharides, such as Tremella fuciformis polysaccharide [12], xanthan gum (XG) [17], and pectin [18].…”