Abstract
Present investigation was undertaken to explore buffalo milk paneer whey for the preparation of zinc complex using different glucans (β-glucan and dextran). Addition of zinc and glucan, both individually and in combination, increased the apparent viscosity and endothermic heat flow characteristics of whey. Particle size distribution of whey remained multi-modal but the lower sized particles aggregated to form larger particles with the addition of zinc and glucan. Zeta potential of whey increased with glucan addition and decreased with zinc addition. Complexed zinc concentration increased from 18.96% (in whey) to 51.02% and 67.06% with dextran and β-glucan addition, respectively. FTIR absorbance spectra revealed that carboxylic and hydroxyl groups were involved in complex formation with zinc. Complex formation resulted into decrease in the zeta potential and fluorescence intensity of whey. Micro-structural imaging revealed that the particle surface became smooth with glucan addition and complex formation.
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