Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism

This study aimed to investigate the conditions (ratio of whey protein isolate (WPI) to sodium alginate (SA), pH and temperature) and the formation mechanism of WPI–SA complexes using multispectral techniques and molecular simulations. The spectroscopic results (infrared, fluorescence and ultraviolet) showed that WPI exposed more hydrophobic regions for binding with SA. Meanwhile, the foaming and emulsifying properties of the WPI–SA complexes significantly improved and exhibited strong antioxidant properties. These results provided valuable information for applying WPI–SA complexes as stabilisers and texture modifiers in the food industry.