Whey Protein İzolatı-Düşük Metoksilli Pektin kompleksleri kullanılarak stabilize edilmiş su içinde yağ (S/Y) emülsiyonlarının hazırlanması ve karakterizasyonu: Biyopolimer oranı ve ısıl işlemin komplekslerin oluşumu üzerine etkisi

In this study, we prepared O/W emulsions stabilized by unheated and pre-heated WPI-LMP complexes at different ratios (2:0, 2:1, 1:1, 1:2). Emulsions were prepared by pre-mixing using Ultra-Turrax, followed by sonication to distribute the WPI-LMP complexes in the oil-water interface. The physico-chemical properties of unheated and pre-heated WPI-LMP complexes were characterized, i.e their Z-average diameter, ζ-potential, viscosity were measured. The emulsions stabilized by the complexes were characterized for their morphology, average droplet size, viscosity, as well as stability using analytical centrifuge. We also simulated the adsorption of the complexes using QCM-D experiments that showed that the complexes were well-adsorbed onto hydrophobically modified gold surfaces compared to the protein only at low pH. Interestingly, the emulsions showed a pH-responsive behaviour when adjusted to a pH close to neutral. Biopolymer ratio affected the stability of emulsions.