Modulation of physical properties of microfluidized whey protein fibrils with chitosan

There is an increasing market for food and beverage products enriched in proteins and dietary fibers due to their potential health benefits. In this study, the effect of heating (85 degrees C, 20 min), microfluidization (20,000 psi), and pH (2 to 6.5) on the physicochemical properties of aqueous solutions containing mixtures of whey protein fibrils (7.5%; WPF) and chitosan (0.5%; CN) were examined. Heating of the mixed systems increased their turbidity and apparent viscosity, which was attributed to the formation of protein-rich particles. Interestingly, heating the mixed systems and then applying microfluidization led to phase separation and a lower apparent viscosity, which was attributed to high-pressure disruption of the whey protein fibrils. The pH of the systems significantly influenced their appearance, turbidity, particle size, and apparent viscosity, with high turbidity and viscosity, and large particle size occurring from pH 3.5 to 5.5. These effects were attributed to protein aggregation close to its isoelectric point (pH 5) coupled with electrostatic attraction between anionic groups on the whey protein and cationic groups on the chitosan. The addition of chitosan increased the net isoelectric point from pH 5 for pure whey protein to pH 6 for the mixed system. Overall, this study showed that the appearance and rheological properties of protein-dietary fiber mixtures could be manipulated by heating, microfluidization, and pH adjustment. This information may be useful for designing protein and fiber enriched food and beverage products with desirable physical and sensory properties.