Department of Chemical Engineering, P. Universidad Católica de Chile, Vicuña Mackenna, 4860, Macul, Santiago, Chile; Department of Agroindustries, Universidad Nacional del Altiplano de Puno, Puno, Peru.
Department of Chemical Engineering, P. Universidad Católica de Chile, Vicuña Mackenna, 4860, Macul, Santiago, Chile.
Carbohydr Polym. 2019 Mar 1;207:571-579. doi: 10.1016/j.carbpol.2018.11.094. Epub 2018 Nov 30.
Dietary fiber (DF) - inulin (IN), bacterial cellulose nanofibers (BC), crystalline cellulose (CC) and oat fiber (OF) - were added at a concentration of 5% (2.5% for OF) to a whey protein isolate (WPI)/sodium alginate (NaAlg) dispersion. Gel microparticles (GMP) were formed by cold gelation followed by mechanical shearing. Compression stress-strain curves of bulk gels were similar for GMP-CC and GMP-OF but different from GMP-IN and GMP-BC. The soluble fiber IN did not change the aggregated matrix of the parent WPI/NaAlg gel, while other sources of DF became incorporated into the microgel matrix. Rheological tests (20 °C) revealed that GMP with added DF had a predominantly elastic behavior. Texture profile analysis suggested that GMP and GMP-IN had advantages over a commercial thickener in terms of adhesiveness and cohesiveness. GMP with added DF may find applications in foods for the elderly as texturizer and/or a carrier of fiber.
膳食纤维（DF）-菊粉（IN）、细菌纤维素纳米纤维（BC）、结晶纤维素（CC）和燕麦纤维（OF）-以 5%的浓度（OF 为 2.5%）添加到乳清蛋白分离物（WPI）/海藻酸钠（NaAlg）分散体中。通过冷凝胶化和机械剪切形成凝胶微球（GMP）。对于 GMP-CC 和 GMP-OF，大块凝胶的压缩应力-应变曲线相似，但与 GMP-IN 和 GMP-BC 不同。可溶性纤维 IN 没有改变母体 WPI/NaAlg 凝胶的聚集基质，而其他来源的 DF 则被纳入微凝胶基质中。流变学测试（20°C）表明，添加 DF 的 GMP 具有主要的弹性行为。质地分析表明，与商业增稠剂相比，GMP 和 GMP-IN 在粘性和内聚性方面具有优势。添加 DF 的 GMP 可能作为质地改良剂和/或纤维载体在老年人食品中得到应用。
