BACKGROUND: Chitosan was reported to interact with proteins through electrostatic interactions. Their interaction was influenced by pH, which was not fully characterized. Further research on the interactions between protein and chitosan at different pH and their influence on the thermal denaturation of proteins is necessary. RESULTS: In this research, the effect of chitosan on the heat stability of whey protein solution at pH 4.0–6.0 was studied. At pH 4.0, a small amount chitosan was able to prevent the heat-induced denaturation and aggregati...
