Thermodynamic incompatibility of whey proteins with polysaccharides in aqueous media

Leskauskaité, D. and Trečiokiené, E. (2004) Thermodynamic incompatibility of whey proteins with polysaccharides in aqueous media. Acta Alimentaria, 33 (1). pp. 71-78. ISSN 0139-3006

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Abstract

Phase diagrams of aqueous whey protein (WP) and polysaccharide (PS) mixtures, including carboxymethylcellulose (CMC), k-carrageenan (C) and locust bean gum (LG) are presented in this paper at pH from 5.0 to 7.0 with 0.1 to 0.5 M NaCl. Thermodynamic incompatibility of WP-CMC, WP-LG and WP-C systems increased as pH was close to the isoelectric point of WP (pI=5.2). Increasing salt concentration (0.1 to 0.5 M) increased the incompatibility of WP-LG and WP-CMC systems. However, the effect of NaCl on thermodynamic incompatibility of WP-C was the opposite, i.e. increasing salt concentration decreased the thermodynamic incompatibility of the system. The type of the polysaccharides was the critical factor, which affected the compatibility of WP-PS systems. The thermodynamic compatibility of WP-PS systems decreased in the following order: locust gum ≯ carboxymethylcellulose ≯ k-carrageenan.

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