Abstract:

The present manuscript is in two parts. In the first part we characterize a new sol. complex (hybrid) formed in aq. soln. from WPI and the hydrocolloids (xanthan, pectin, and LBG), while in the second we demonstrate the advantage of the complexes as amphiphilic biopolymers utilized for steric and depletion stabilization of emulsions and multiple emulsions. It was found that the major factor affecting the formation of a sol. complex (hybrid) of the WPI and the hydrocoltoids is the intermol. charge interactions and not the Mw of the two biopolymers. The best concn. and ratio of WPI and the hydrocolloids (pectin and xanthan) to form the sol. complex are 4 wt% WPI and 0.5-1.0 wt% of the hydrocolloids. The interactions are between some mol. pos. charged patches on the protein and neg. charged fractions of the hydrocolloids. The WPI/hydrocolloid complex can provide good steric stabilization to the external interface of an emulsion and double emulsion. The droplets stabilized with the complex are smaller than those stabilized with WPI alone. Good creaming stability was also obtained. [on SciFinder(R)]