Interactions between whey protein and inulin in a model system

Journal of Food Science and Technology
Mingruo GuoCuina Wang

Abstract

Inulin is a commonly used prebiotic ingredients for functional food formulation. The effect of inulin on the gelation properties of whey protein was investigated using whey protein and inulin (WP/inulin) and polymerized whey protein and inulin (PWP/inulin) mixtures at different levels of protein (4-8%, w/v) and inulin (1-5%, w/v). WP/inulin mixture was prepared by heating protein and inulin together while the latter by heating protein alone and then mixed with inulin. Both mixtures were analyzed for turbidity, zeta potential, particle size, and rheological properties. Dispersions became more opaque with increasing protein but there was no significant difference between the two mixtures. A small shift towards larger size and significantly decreased negative zeta potential with increasing inulin addition (1-5%) were observed for both mixtures. WP/PWP and inulin mixtures exhibited a shear thinning behavior. Transition temperature of whey protein increased with inulin addition. WP/PWP and inulin mixtures were induced into cold-set gels by calcium and the gels were analyzed for hardness. Hardness of WP/PWP and inulin gels increased with the increasing inulin. Results indicated that interactions between whey protein and inulin had im...Continue Reading

References

Jun 1, 1995·The Journal of Nutrition·G R Gibson, M B Roberfroid
May 12, 2005·Biomaterials·Lingyun Chen, Muriel Subirade
May 20, 2016·Korean Journal for Food Science of Animal Resources·Ho-Kyung HaWon-Jae Lee

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Citations

May 1, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Zhenzhou ZhuFrancisco J Barba

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