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vol. 8, nr. 2 (2006)
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Effect of inulin on rheological properties of whey protein solutions
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Paweł Glibowski
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Department of Food Technology, University of Agriculture, ul. Skromna 8, 20-950 Lublin |
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vol. 8 (2006), nr. 2,
pp. 337-345
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abstract:
The aim of this study was the determination of rheological properties of whey protein solutions (1-7%) with addition of inulin (1-15%). According to increasing inulin concentration, increasing shear stress values for whey protein solutions were observed. All examined mixtures revealed tixotropic behaviour. Weak gels were set at the highest utilized inulin concentrations. It was affirmed that the main component responsible for increasing viscosity were whey proteins, however the increase of inulin concentration influenced the viscosity of the whey proteins–inulin solutions in a positive way. Three hypotheses concerning the nature of bonding between inulin and whey proteins were advanced. Interaction between inulin and β-lactoglobulin occurring probably on the basis of the structure of β-lactoglobulin giving rise to the ability to bind hydrophobic substances. The second possible theory is covalent Maillard reactions between amino groups on β-lactoglobulin and the reducing groups on inulin. The third theory says that at low inulin concentration gelation of the whey proteins is hampered because of inulin increasing the aqueous phase viscosity. Higher inulin concentration helped whey protein gelation through increasing the attraction between proteins as a result of hydration of inulin.
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keywords:
inulin, whey proteins, gelation, interactions
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original in:
Polish
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