Interactions between whey protein and inulin in a model system
- 144 Downloads
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.
KeywordsWhey protein Polymerized whey protein Inulin Gelation property
Polymerized whey protein
Whey protein isolates
Texture profile analysis
One-way analysis of variance
Least squared differences
The financial support for this project was provided by the Ministry of Science and Technology of China (Project #2013BAD18B07).
- Glibowski P (2010) Effect of α-lactalbumin and β-lactoglobulin on inulin gelation. Milchwissenschaft 65:127–131Google Scholar
- Van Camp J, Messens W, Clément J, Huyghebaert A (1997) Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrates. Food Chem 60:417–424Google Scholar