Interactions between whey protein and inulin in a model system
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 pr...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Guo, Mingruo [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2018 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2018 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 55(2018), 10 vom: 18. Juli, Seite 4051-4058 |
|---|---|
| Übergeordnetes Werk: |
volume:55 ; year:2018 ; number:10 ; day:18 ; month:07 ; pages:4051-4058 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-018-3331-7 |
|---|
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OLC2028432748 |
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| 520 | |a 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. | ||
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10.1007/s13197-018-3331-7 doi (DE-627)OLC2028432748 (DE-He213)s13197-018-3331-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Guo, Mingruo verfasserin aut Interactions between whey protein and inulin in a model system 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 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. Whey protein Polymerized whey protein Inulin Gelation property Wang, Hao aut Wang, Cuina aut Enthalten in Journal of food science and technology Springer India, 1964 55(2018), 10 vom: 18. Juli, Seite 4051-4058 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:55 year:2018 number:10 day:18 month:07 pages:4051-4058 https://doi.org/10.1007/s13197-018-3331-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 55 2018 10 18 07 4051-4058 |
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10.1007/s13197-018-3331-7 doi (DE-627)OLC2028432748 (DE-He213)s13197-018-3331-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Guo, Mingruo verfasserin aut Interactions between whey protein and inulin in a model system 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 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. Whey protein Polymerized whey protein Inulin Gelation property Wang, Hao aut Wang, Cuina aut Enthalten in Journal of food science and technology Springer India, 1964 55(2018), 10 vom: 18. Juli, Seite 4051-4058 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:55 year:2018 number:10 day:18 month:07 pages:4051-4058 https://doi.org/10.1007/s13197-018-3331-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 55 2018 10 18 07 4051-4058 |
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10.1007/s13197-018-3331-7 doi (DE-627)OLC2028432748 (DE-He213)s13197-018-3331-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Guo, Mingruo verfasserin aut Interactions between whey protein and inulin in a model system 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 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. Whey protein Polymerized whey protein Inulin Gelation property Wang, Hao aut Wang, Cuina aut Enthalten in Journal of food science and technology Springer India, 1964 55(2018), 10 vom: 18. Juli, Seite 4051-4058 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:55 year:2018 number:10 day:18 month:07 pages:4051-4058 https://doi.org/10.1007/s13197-018-3331-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 55 2018 10 18 07 4051-4058 |
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10.1007/s13197-018-3331-7 doi (DE-627)OLC2028432748 (DE-He213)s13197-018-3331-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Guo, Mingruo verfasserin aut Interactions between whey protein and inulin in a model system 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 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. Whey protein Polymerized whey protein Inulin Gelation property Wang, Hao aut Wang, Cuina aut Enthalten in Journal of food science and technology Springer India, 1964 55(2018), 10 vom: 18. Juli, Seite 4051-4058 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:55 year:2018 number:10 day:18 month:07 pages:4051-4058 https://doi.org/10.1007/s13197-018-3331-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 55 2018 10 18 07 4051-4058 |
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10.1007/s13197-018-3331-7 doi (DE-627)OLC2028432748 (DE-He213)s13197-018-3331-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Guo, Mingruo verfasserin aut Interactions between whey protein and inulin in a model system 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 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. Whey protein Polymerized whey protein Inulin Gelation property Wang, Hao aut Wang, Cuina aut Enthalten in Journal of food science and technology Springer India, 1964 55(2018), 10 vom: 18. Juli, Seite 4051-4058 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:55 year:2018 number:10 day:18 month:07 pages:4051-4058 https://doi.org/10.1007/s13197-018-3331-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 55 2018 10 18 07 4051-4058 |
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interactions between whey protein and inulin in a model system |
| title_auth |
Interactions between whey protein and inulin in a model system |
| abstract |
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. © Association of Food Scientists & Technologists (India) 2018 |
| abstractGer |
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. © Association of Food Scientists & Technologists (India) 2018 |
| abstract_unstemmed |
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. © Association of Food Scientists & Technologists (India) 2018 |
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| title_short |
Interactions between whey protein and inulin in a model system |
| url |
https://doi.org/10.1007/s13197-018-3331-7 |
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| author2 |
Wang, Hao Wang, Cuina |
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| doi_str |
10.1007/s13197-018-3331-7 |
| up_date |
2024-07-03T18:45:17.591Z |
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