The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum

The object of the study was the investigation of commercial WPCs with different protein contents (65 or 80%) and origins. The properties investigated were their solubility, oil-holding capacity, protein profiles, rheological properties and emulsification capacity in the presence of xanthan. The native protein profile of WPCs varied according to the source of the whey. Xanthan or lactose addition improved the stability of the pseudo-emulsions prepared. Adding lactose resulted in a greater amount of absorbed protein on the fat globule surface. Stabilization capacity also depended on the protein source; less pronounced effects were noticed by using proteins of different initial concentrations. The initial protein content influenced mainly the gelation process. A 15% increase in the protein amount (65 or 80%) resulted in threefold greater G′ values at 85 °C. Composition and, more specifically, lactose or calcium divalent ions in the original protein samples influenced gelation temperature and further aggregation formation.