Guo Mingruo, Wang Hao, Wang Cuina
1Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China.
2Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405 USA.
J Food Sci Technol. 2018 Oct;55(10):4051-4058. doi: 10.1007/s13197-018-3331-7. Epub 2018 Jul 18.
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.
菊粉是功能性食品配方中常用的益生元成分。使用乳清蛋白和菊粉（WP/菊粉）以及聚合乳清蛋白和菊粉（PWP/菊粉）混合物，在不同蛋白质水平（4 - 8%，w/v）和菊粉水平（1 - 5%，w/v）下，研究了菊粉对乳清蛋白凝胶化特性的影响。WP/菊粉混合物是通过将蛋白质和菊粉一起加热制备的，而后者是先单独加热蛋白质，然后与菊粉混合。对两种混合物都进行了浊度、zeta电位、粒径和流变学性质分析。随着蛋白质含量增加，分散液变得更不透明，但两种混合物之间没有显著差异。两种混合物都观察到随着菊粉添加量增加（1 - 5%），粒径略有增大，负zeta电位显著降低。WP/PWP与菊粉混合物表现出剪切变稀行为。随着菊粉添加，乳清蛋白的转变温度升高。WP/PWP与菊粉混合物通过钙诱导形成冷致凝胶，并对凝胶的硬度进行了分析。WP/PWP与菊粉凝胶的硬度随着菊粉含量增加而增加。结果表明，无论菊粉的添加方式如何，乳清蛋白与菊粉之间的相互作用都会影响乳清蛋白的凝胶化特性。
