Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum

Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide–protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3–7) and calcium chloride (5–20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG). The complex characteristic was investigated according to turbidity, viscosity behavior, and electrostatic interactions. The turbidity test showed that WPC:BSG and WPC:XG absorbance increased at pH 3.5 and 4.5, respectively, due to the formation of insoluble complex. pH 6 was the start point of the turbidity increment, which showed the formation of soluble complexes between WPC and polysaccharides. The FTIR analysis confirmed creation of soluble complex at pH 6. The absorbance raised with increasing the molar of CaCl(2) (to) 10 mM, but no significant difference was observed by turbidity test in the range of CaCl(2)<10 mM. Also, the highest viscosity value was obtained by 10 mM CaCl(2).