title: Designing Whey Protein-Polysaccharide Particles for Colloidal Stability.
abstract: Interactions between whey proteins and polysaccharides, in particular the formation of food-grade soluble complexes, are of interest because of potential functional and health benefits. A specific application that has not received much attention is the use of complexes for enhanced colloidal stability of protein sols, such as protein-containing beverages. In beverages, the primary goal is the formation of complexes that remain dispersed after thermal processing and extended storage. This review highlights recent progress in the area of forming whey protein-polysaccharide soluble complexes that would be appropriate for beverage applications. Research in this area indicates that soluble complexes can be formed and stabilized that are reasonably small in size and possess a large surface charge that would predict colloidal stability. Selection of specific proteins and polysaccharides can be tailored to desired conditions. The principal challenges involve overcoming restrictions on protein concentration and ensuring that protein remains bioavailable.
authors.affiliation: Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695; email: tbwagone@ncsu.edu , eaf@ncsu.edu , allen_foegeding@ncsu.edu.
authors.forename: Ty
authors.initials: T
authors.lastname: Wagoner
authors.affiliation: Food Science Program, Division of Food Systems and Bioengineering, University of Missouri, Columbia, Missouri 65211; email: vardhanabhutib@missouri.edu.
authors.forename: Bongkosh
authors.initials: B
authors.lastname: Vardhanabhuti
authors.affiliation: Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695; email: tbwagone@ncsu.edu , eaf@ncsu.edu , allen_foegeding@ncsu.edu.
authors.forename: E Allen
authors.initials: EA
authors.lastname: Foegeding
mesh_terms: D001628:Beverages / Q000032:analysis; D001682:Biological Availability; D002351:Carrageenan / Q000737:chemistry; D003102:Colloids / Q000737:chemistry*; D004355:Drug Stability; D005519:Food Preservation; D006293:Health Promotion; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D010368:Pectins / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry*; D012995:Solubility; D055672:Static Electricity; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D003102:Colloids; D011134:Polysaccharides; D000067816:Whey Proteins; D010368:Pectins; D002351:Carrageenan
keywords: electrostatic interactions; nutritional beverages; protein stability; soluble complexes