Effect of Calcium Chloride on Rheological Properties and Structure of Inulin - Whey Protein Gels
The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation and inulin impaired the formation of a Ca2+-induced whey protein network. The presence of whey proteins at a level allowing for protein gel network formation (6%) significantly increased the rheological parameters values of the gels. SEM micrographs showed that whey protein structure was coated by inulin moieties which could make the mixed gels firmer. The protein surface hydrophobicity measurements did not exclude synergistic interactions between inulin and whey proteins, however. The use of an electrophoretic technique did not show any stable inulin-whey protein complexes.
[1] S. de Gennaro, G.G. Birch, S. A. Parke, B. Stancher, "Studies on the
physicochemical properties of inulin and inulin oligomers", Food
Chem. vol. 68, pp. 179-183, 2000.
[2] M.B. Roberfroid, "Dietary fiber, inulin and oligofructose: a review
comparing their physiological effects", Crit. Rev. Food Sci. Nut., vol.
33, pp. 103-148, 1993.
[3] Anon. Frutafit® inulin. Handbook of hydrocolloids. G. O. Phillips & P.
A. Williams (Eds.). Woodhead Publishing Ltd. Cambridge, England,
2000, pp. 397-403.
[4] J. A. Moscatto, D. Borsato, E. Bona, A. S. de Oliveira, M. C. de
Oliveira Hauly, "The optimization of the formulation for a chocolate
cake containing inulin and yacon meal", Int. J. Food Sci. Tech., vol. 41,
pp. 181-188, 2006.
[5] C. S. Brennan, V. Kuri, C. M. Tudorica, "Inulin enriched pasta: effects
on textural properties and starch degradation", Food Chem. vol. 86, pp.
189-193, 2004.
[6] C. S. Brennan, C. M. Tudorica, "Carbohydrate-based fat replacers in
the modification of the rheological, textural and sensory quality of
yoghurt: comparative study of the utilisation of barley beta-glucan, guar
gum and inulin", Int. J. Food Sci. Tech., vol. 43, pp. 824-833, 2008.
[7] G. El-Nagar, G. Cloves, C. M. Tudorica, V. Kuri, C. S. Brennan,
"Rheological quality and stability of yog-ice cream with added inulin".
Int. J. Dairy Techol., vol. 55, pp. 1-5, 2002.
[8] L. M. Huffmann, "Processing whey protein for use as a food
ingredient" Food Tech.,vol. 2, pp. 49-52, 1996.
[9] C. Bos, C. Gaudichon, D. Tome, "Nutritional and physiological criteria
in the assessment of milk protein quality for humans", J. Am. Coll.
Nutr. vol. 19, pp. 191S-205S, 2000.
[10] P. Hongsprabhas, S. Barbut, "Effect of Gelation Temperature on Ca2+-
Induced Gelation of Whey Protein Isolate", Lebensm.Wiss. Technol.,
vol. 30, pp. 45-49, 1997.
[11] C. M.Bryant, D. J. McClements, "Molecular basis of protein
functionality with special consideration of cold-set gels derived
from heat-denaturated whey", Trends Food Sci. Tech. vol. 9, pp.
143-151, 1998.
[12] P.Glibowski, R. Bochynska, "Effect of inulin on rheological properties
of whey protein solutions", Acta Agroph., vol. 8, pp. 337-345, 2006.
[13] P. Glibowski, "Rheological properties and structure of inulin - whey
protein gels", Int. Dairy J., submitted for publication.
[14] P. Glibowski, S. Mleko, A. Wasko, H. G. Kristinsson, "Effect of two
stage heating on Na+-induced gelation of whey protein isolate",
Milchwissenschaft, vol. 61, pp. 252-255, 2006.
[15] P. Glibowski, S. Mleko, M. Weso¶Çâíowska-Trojanowska, "Gelation of
single heated vs. double heated whey protein isolate", Int. Dairy J., vol.
16, pp. 1113-1118, 2006.
[16] S.Barbut, E. A. Foegeding, "Ca2+ induced gelation of preheated whey
protein isolate", J. Food Sci., vol. 4, pp. 867-871, 1993.
[17] J. F. Steffe, Rheological methods in food process engineering, (2nd ed).
Freeman Press, USA, 1996.
[18] L. A. Schaller-Povolny, D. E. Smith, "Interaction of milk proteins
with inulin", Milchwissenschaft, vol. 57, pp. 494-497, 2002.
[19] P. Glibowski, A. Wasko, "Effect of thermochemical treatment on the
structure of inulin and its gelling properties", Int. J. Food Sci. Tech.,
vol. 43, pp. 2075-2082, 2008.
[1] S. de Gennaro, G.G. Birch, S. A. Parke, B. Stancher, "Studies on the
physicochemical properties of inulin and inulin oligomers", Food
Chem. vol. 68, pp. 179-183, 2000.
[2] M.B. Roberfroid, "Dietary fiber, inulin and oligofructose: a review
comparing their physiological effects", Crit. Rev. Food Sci. Nut., vol.
33, pp. 103-148, 1993.
[3] Anon. Frutafit® inulin. Handbook of hydrocolloids. G. O. Phillips & P.
A. Williams (Eds.). Woodhead Publishing Ltd. Cambridge, England,
2000, pp. 397-403.
[4] J. A. Moscatto, D. Borsato, E. Bona, A. S. de Oliveira, M. C. de
Oliveira Hauly, "The optimization of the formulation for a chocolate
cake containing inulin and yacon meal", Int. J. Food Sci. Tech., vol. 41,
pp. 181-188, 2006.
[5] C. S. Brennan, V. Kuri, C. M. Tudorica, "Inulin enriched pasta: effects
on textural properties and starch degradation", Food Chem. vol. 86, pp.
189-193, 2004.
[6] C. S. Brennan, C. M. Tudorica, "Carbohydrate-based fat replacers in
the modification of the rheological, textural and sensory quality of
yoghurt: comparative study of the utilisation of barley beta-glucan, guar
gum and inulin", Int. J. Food Sci. Tech., vol. 43, pp. 824-833, 2008.
[7] G. El-Nagar, G. Cloves, C. M. Tudorica, V. Kuri, C. S. Brennan,
"Rheological quality and stability of yog-ice cream with added inulin".
Int. J. Dairy Techol., vol. 55, pp. 1-5, 2002.
[8] L. M. Huffmann, "Processing whey protein for use as a food
ingredient" Food Tech.,vol. 2, pp. 49-52, 1996.
[9] C. Bos, C. Gaudichon, D. Tome, "Nutritional and physiological criteria
in the assessment of milk protein quality for humans", J. Am. Coll.
Nutr. vol. 19, pp. 191S-205S, 2000.
[10] P. Hongsprabhas, S. Barbut, "Effect of Gelation Temperature on Ca2+-
Induced Gelation of Whey Protein Isolate", Lebensm.Wiss. Technol.,
vol. 30, pp. 45-49, 1997.
[11] C. M.Bryant, D. J. McClements, "Molecular basis of protein
functionality with special consideration of cold-set gels derived
from heat-denaturated whey", Trends Food Sci. Tech. vol. 9, pp.
143-151, 1998.
[12] P.Glibowski, R. Bochynska, "Effect of inulin on rheological properties
of whey protein solutions", Acta Agroph., vol. 8, pp. 337-345, 2006.
[13] P. Glibowski, "Rheological properties and structure of inulin - whey
protein gels", Int. Dairy J., submitted for publication.
[14] P. Glibowski, S. Mleko, A. Wasko, H. G. Kristinsson, "Effect of two
stage heating on Na+-induced gelation of whey protein isolate",
Milchwissenschaft, vol. 61, pp. 252-255, 2006.
[15] P. Glibowski, S. Mleko, M. Weso¶Çâíowska-Trojanowska, "Gelation of
single heated vs. double heated whey protein isolate", Int. Dairy J., vol.
16, pp. 1113-1118, 2006.
[16] S.Barbut, E. A. Foegeding, "Ca2+ induced gelation of preheated whey
protein isolate", J. Food Sci., vol. 4, pp. 867-871, 1993.
[17] J. F. Steffe, Rheological methods in food process engineering, (2nd ed).
Freeman Press, USA, 1996.
[18] L. A. Schaller-Povolny, D. E. Smith, "Interaction of milk proteins
with inulin", Milchwissenschaft, vol. 57, pp. 494-497, 2002.
[19] P. Glibowski, A. Wasko, "Effect of thermochemical treatment on the
structure of inulin and its gelling properties", Int. J. Food Sci. Tech.,
vol. 43, pp. 2075-2082, 2008.
@article{"International Journal of Biological, Life and Agricultural Sciences:49219", author = "Pawel Glibowski and Agnieszka Glibowska", title = "Effect of Calcium Chloride on Rheological Properties and Structure of Inulin - Whey Protein Gels", abstract = "The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation and inulin impaired the formation of a Ca2+-induced whey protein network. The presence of whey proteins at a level allowing for protein gel network formation (6%) significantly increased the rheological parameters values of the gels. SEM micrographs showed that whey protein structure was coated by inulin moieties which could make the mixed gels firmer. The protein surface hydrophobicity measurements did not exclude synergistic interactions between inulin and whey proteins, however. The use of an electrophoretic technique did not show any stable inulin-whey protein complexes.
", keywords = "gels, hydrophobicity, inulin, SEM, whey proteins.", volume = "3", number = "6", pages = "275-5", }
