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Journal of Food Science and Technology

, Volume 55, Issue 10, pp 4051–4058 | Cite as

Interactions between whey protein and inulin in a model system

  • Mingruo Guo
  • Hao Wang
  • Cuina WangEmail author
Original Article

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 impact on the gelation properties of whey protein regardless the way inulin added.

Keywords

Whey protein Polymerized whey protein Inulin Gelation property 

Abbreviations

WP

Whey protein

PWP

Polymerized whey protein

WPI

Whey protein isolates

OD

Optical density

IP

Isoelectric point

TPA

Texture profile analysis

Ca

Calcium

CaCl2

Calcium chloride

ANOVA

One-way analysis of variance

LSD

Least squared differences

Notes

Acknowledgements

The financial support for this project was provided by the Ministry of Science and Technology of China (Project #2013BAD18B07).

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Food Science, College of Food Science and EngineeringJilin UniversityChangchunChina
  2. 2.Department of Nutrition and Food Sciences, College of Agriculture and Life SciencesUniversity of VermontBurlingtonUSA

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