Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel

Abstract

AbstractExtensive employment of hydrogels in various industry especially food areas of applications is considered to be of prime importance. The current research is focused on producing a heat‐induced hydrogel consisting of whey protein concentrate (WPC) and different concentrations of xanthan gum (XG) (0, 0.01, 0.3, and 0.6%) to develop the texture and thermal stability of WPC hydrogel. The soluble complex of WPC–XG, which was created in pH 6, was used to fabricate hydrogels. The Fourier transform infrared, scanning electronic microscope (SEM), differential scanning calorimeter (DSC), X‐ray, swelling index, water‐holding capacity (WHC), porosity, and rheology measurement of hydrogels were investigated. The highest amount of porosity was created in WPC‐0.6% XG hydrogel (88%) (p < .05) and was in agreement with SEM results. The WPC–XG hydrogel, especially at 6% of XG, displayed the utmost power to keep water under the centrifugation process (~50%). Nevertheless, the WPC hydrogel had the lowest WHC rather than other hydrogel mixtures. The presence of XG in hydrogel resulted in less elasticity in comparison with WPC hydrogel. According to the DSC result, the WPC–XG composite hydrogel had more thermal stable hydrogel. As a result, the soluble complex of WPC–XG improved the formation of a three‐dimensional network structures.Practical ApplicationsHydrogels are able to preserve the stability of the functional compounds, allow targeted and controlled release, improve texture, applied as a fat replacement in the food industry. Improvement textural characteristic of natural hydrogels with high thermal stability during food processing is important for use in the food industry. Therefore, the aim of this research is to use a soluble complex of whey protein concentrate–xanthan gum for development elastic and thermal stable hydrogels.