Apple pectin complexes with whey protein isolate

Complexes of apple pectin and whey protein isolate were available by electrosynthesis from aqueous mixtures. Complex formation followed a first-order kinetic equation. Complexes separated on anode. Their composition and properties depended on initial composition of particular reaction mixtures. They varied in the pectin:isolate composition from 1:0.5 to 1:5. Complexes were examined by means of elemental analysis, infrared spectroscopy, and thermogravimetry. Strong pectin–isolate interactions involved carboxylic groups of pectin and peptide bonds of protein. Complexes did not form films.