Effect of polysaccharide-protein interactions on the multi-scale structure of hybrid micellar casein-xanthan gum systems

Abstract

This study reports on the effect of pH and polysaccharide concentration (protein:polysaccharide ratios of 95:5, 85:15 and 75:25) on the interactions established between xanthan gum (XG) and micellar casein (MC), investigating the impact on the type of structures formed at the micro- and nanoscale. At pH ≥ 6, the micellar casein formed stable suspensions where micelles with diameters of ca. 130–150 nm showed a compact inner structure stabilised by colloidal calcium phosphate (CCP) nanoclusters, while at pH ≤ 3, a more loosely packed interconnected network structure, stabilised by protein-protein interactions, was noted. The addition of XG, even at low MC:XG ratios (95:5), resulted in increased stability of the system, preventing the formation of micelle aggregates at the microscale, and reducing the pH range at which casein precipitated close to the isoelectric point. For all the XG loadings, coacervates were formed at pH = 2–3 due to polysaccharide-protein electrostatic interactions, leading to separation into a solid gel-like phase composed of polysaccharide-protein fibrillar structures and a liquid phase rich in protein. At the nanoscale, XG was mostly coating the micelles and filling in the inner water channels when added at MC:XG ratios ≤85:15, while the higher polysaccharide content at the ratio 75:25 allowed to form an interconnected structure. Therefore, by adjusting pH and XG concentration, it is possible to improve casein stability, reduce agglomeration and manipulate the size of protein-polysaccharide complexes formed. This will be of great relevance for the development of novel food formulations with improved stability and modulated sensory and nutritional properties.