RESUMO
In this study, heated whey protein isolate and pectin complexes (HCPX) formed at pH > isoelectric point (pI) were used to stabilize oil-in-water emulsions containing 5% oil and 1.5% (wt%) protein at pH 5.5. The effects of pectin concentration and heating temperature on emulsification and emulsion stabilization properties were determined. The HCPX were produced by heating mixed 3% (wt) whey protein isolate and pectin (0.1 or 0.3 wt%) at pH 6.2 and 75 or 85°C for 15 min. Aggregate sizes significantly increased with increasing heating temperature but decreased with the addition of pectin. The HCPX became more negatively charged with increasing pectin concentration; however, the effect of heating temperature was significant only at 0.1% pectin. Unheated complexes and HCPX successfully adsorbed at the oil-in-water interface and improved the emulsification properties as shown by higher negative charge and smaller droplet sizes. Despite the presence of pectin, rheological properties of the emulsions were not significantly different. All complexes showed increased emulsion stability; however, HCPX made at 85°C formed emulsions that were the most stable against creaming and heating.
