Kefiran-whey protein (WP) mixed system was prepared in neutral aqueous phase medium. The interaction between kefiran and WP in the mixed system was studied by measuring the particle size, potential absolute value, microstructure, fluorescence spectrum, and rheological properties by scanning electron microscope, laser particle size analyzer, fluorescence spectrophotometer, and rheometer. The results showed that the particle size increased, the absolute value of zeta potential decreased. The UV absorption peak intensity and fluorescence intensity all decreased through the interaction between kefiran and WP in the kefiran-WP mixed system. The microstructure showed that compared with the rough and loose granular structure of WP and the smooth and loose surface and occasionally reticular structure of kefiran with the characteristics of thin film, the kefiran-WP mixed system has a fragmented, compact, and smooth polymer structure. The rheological properties showed that the depletion between kefiran and WP improved the apparent viscosity and enhanced the gel properties of the mixed system. The stability of kefiran-WP mixed solution obviously depends on frequency.
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