Interaction between alginate and whey proteins

Protein-polysaccharide interactions play a significant role in the structure and stability of many processed foods, and the control or manipulations of these macromolecular interactions are a key factor in the development of novel food processes and produ cts. Functional properties of food proteins, such as solubility, surface activity, conformational stability, gel-forming ability and emulsifying and foaming properties are affected by polysaccharides. Interactions of protein and polysaccharides with each other and their competetive interactions with other system components (water, lipids, sugars, metal ions, surfactants etc.) will determine structure-property relationships in foods. Since alginate is an important ingredient in food applications and pharma cy due to its gelforming/viscosity and freeze/thaw properties. However, very little basic knowledge exists about the interaction between alginate and whey proteins. A systematic study will be performed on the gel formation in mixed systems with different types of alginate and whey proteins by low deformation measurements. The influence of pH, ionic strength, low calcium concentrations and polymer concentration will be examined. In addition to the rheological analyses, Confocal Scanning Laser Microscopy an d Electron Microscopy will be performed to clarify the gel structure. The results will give us the necessary information to foresee increased use of alginates by the food industry.