Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH-shifting and ultrasound

Abstract

This study investigated physiochemical, structural, and emulsifying properties of whey and soy protein blends (4%, w/v), which were combined at various proportions by pH-shifting and ultrasound. The mixed dispersions exhibited small particle sizes (below 200 nm), with the smallest value observed at a sample with WPC to SPI ratio of 50:50. Reducing whey protein gave the blend lower surface hydrophobicity and higher α-helix structure. More soy protein resulted in larger droplet size, lower surface charge, and greater flocculation of fabricated emulsions. Emulsions with soy protein lower than 50% were acceptable due to the nano-scale size and small flocculation index.