Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin-pectin complexes

AFM Error Mode images (3 × 3 μm) of biopolymer particles formed by thermal treatment of protein-polysaccharide complexes containing 0.1% β-Lg and either 0.05% HM pectin or 0.05% LM pectin (heated at pH 4.75, 83 °C, 15 min).