Abstract
Abstract The rheological behaviour of whey protein/galactomannan mixtures in aqueous solutions was studied under gelling conditions of the protein component, at neutral pH and at a pH close to the protein isoelectric point. The presence of the neutral polysaccharide had significant effects on the formation and viscoelastic behaviour of the cured gels. This effect was dependent on the structural organisation of the protein network. At pH 7 the galactomannan had a general positive effect on WPI gel formation. It is suggested that under these conditions, the protein network forms a continuous phase that accommodate the polysaccharide chains, acting as a filler of the protein network. The minimum protein concentration for gelation to occur, the gelation temperature and time all decrease in the presence of the galactomannan. Under pH conditions near the whey protein isoelectric point, different effects were observed as a result of the galactomannan addition. At low WPI concentration, the galactomannan had a detrimental influence on the protein network formation, but a negligible effect or even a positive influence on the gelation process at higher concentrations.
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