Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes

Abstract

ABSTRACT: Proteins/polysaccharides complexes could improve emulsifying properties of proteins by thickening the layer at the interface of the oil droplets. Emulsifying properties of whey protein‐carboxymethylcellulose complexes (WPI/CMC) were compared with those of a whey protein isolate (WPI). Ingredients were incorporated into oilinwater emulsions with various protein and oil contents. Visual observations, protein load, protein distribution and rheological measurements were used to evaluate emulsion stability. Protein load up to 26.1 and 48.9 mg protein/g oil were obtained for WPI and WPI/CMC emulsions, respectively. The higher protein load of WPI/CMC emulsions and visual observations indicated that WPI/CMC complexes had greater emulsifying properties against coalescence than whey proteins. However, complexes enhanced flocculation of oil droplets.