Studies on some functional characteristics of whey protein-polysaccharide complex

Functional characteristics of whey protein-carboxymethyl cellulose (WP-CMC) was studied and compared with those of ultrafiltered whey protein concentrates (UF-WPC). WP-CMC complexes were highly soluble at neutral pH, but showed very less protein solubility at pH below isoelectric point of whey protein. The temperature did not show any significant change in the solubility. Higher buffering capacity was observed below pH 3.0 and between pH 5.7 and 6.3. The viscosity of the WP-CMC complex decreased with rise in temperature above 50 degrees C, but UF-WPC indicated an increase in viscosity above 50 degrees C. These complexes formed weak gels even at lower pH. Emulsion and foam solubility of WP-CMC complex were very high, as compared to UF-WPC.