Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration

The interactions between proteins and polysaccharides are of great interest to the food industry. Few studies have been carried out on diluted β-lactoglobulin/pectin systems and none has provided a complete investigation on the nature of the interactions involved. The two main objectives of this study were to determine the conditions for the formation of complexes and to identify the type of interactions involved in β-lg/low-methylated (LM) and β-lg/high-methylated (HM) pectin systems.