Home
Resources
Publications
Interactions Between Whey Protein and Inulin in a Model System

Interactions Between Whey Protein and Inulin in a Model System

Mingruo Guo, Hao Wang, Cuina Wang

J Food Sci Technol. 2018 Oct;55(10):4051-4058.

PMID: 30228403

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AS2121303	Turbidity - WP			Price

As a specialist in analytical chemical Products, Alfa Chemistry offers consumers a wealth of raw materials and a full range of technologies and services.

QUICK LINKS

HEADQUARTERS

Tel:

Fax:

Email: