Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

► WPI/beet pectin complex coacervations were formed at pH 3.5. ► Laccase cross-linked beet pectin in complex coacervations by oxidized ferulic acid group on beet pectin. ► Enzymatically cross-linked WPI/beet pectin complex coacervations exhibited fine microstructures and elastic behavior. ► The addition of 300 U laccase made WPI/beet pectin complex coacervations more rigidity.