ABSTRACT
The aim of this study was to dissociate the effect of atomization from that of heating during the spray-drying of Low Methoxyl (LM) pectin/sodium caseinate complexes. The properties of these complexes were studied by measuring turbidity, particle size distribution, zeta-potential, as well as surface hydrophobicity of caseinate within the formed complexes. The results showed that the spraying step had a significant effect on the charge and the size of the complexes. In fact, the application of atomization resulted in the dissociation of caseinate/pectin aggregates especially for high pectin concentrations. Besides, the analysis of the surface hydrophobicity of caseinate indicated that complexation with high concentrations of pectin is able to protect the structure of the protein against heat denaturation. This study allowed a better understanding of the influence of atomization and heat treatment (during the dehydration step) on the molecular interactions within caseinate/pectin complexes.
