Study of the phase separation behaviour of native or preheated WPI with polysaccharides

The purpose of this study was to prepare and characterise biopolymer phase separation based on the heated or non-heated whey protein isolates and various polysaccharides complexes. Initially, non-heated or preheated whey protein isolates (1–5% (w/v)) were mixed with 0–3% (w/v) of κ- or λ-carrageenan and pectin. Furthermore, to investigate the effect of pH on phase separation, the pH of native WPI (pH 2–12) and λ-carrageenan (pH 2–9) were varied...