This research demonstrates improved viscosity and antioxidant activity in whey protein isolate using polysaccharides, highlighting their potential in food applications.
Polysaccharides (LPs) were extracted from Lanzhou lily bulbs using hot water, decolorized with AB-8 resin, deproteinized by Sevage reagent, and precipitated with ethanol. The main monosaccharides were glucose (79.95%), mannose (18.41%), arabinose (0.85%), and galactose (0.80%). FTIR spectroscopy revealed that LPs-WPI interactions altered protein structure, especially in the amide I and II bands. Intrinsic fluorescence peaked at (1%) LPs addition. SEM images showed clear structural changes in WPI after LPs incorporation. Functionally, LPs significantly enhanced the viscosity, antioxidant activity, surface hydrophobicity, and emulsifying capacity of WPI. The LPs-WPI complexes exhibited higher radical scavenging activity than WPI alone, with maximum DPPH and ABTS rates of (87.09%) and (89.24%), respectively. Surface hydrophobicity and emulsification properties varied with LPs content, with the highest EAI observed at (3%). These findings suggest LPs-WPI complexes are promising food-grade materials with enhanced stability and functionality, suitable for application in the food industry.
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Xiang et al. (2026) studied this question.
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