Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes

Wang, Cuina; Wang, Hao; Sun, Xiaomeng; Sun, Yuxue; Guo, Mingruo

doi:10.3390/ijms20174089

Cited by 14 publications

(5 citation statements)

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“…Even though Di Cairano and co-workers found higher L*, a*, and b* values for cookies enriched with soluble inulin, they concluded that there is no definite trend in the literature regarding the impact of inulin on the color of baked products [ 49 ]. The limited effect of inulin on the color is also explained by the restricted rate of the Maillard reaction in which sugars originating from inulin could serve as raw materials; on the other hand, protein–inulin interactions can also influence color [ 50 ]. Furthermore, the a* and b* values decrease upon replacement of sugar by xylitol and increase by WP addition.…”

Section: Resultsmentioning

confidence: 99%

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

Hajas

Benedek

Csobod

et al. 2022

Foods

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Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as dietary fiber, and xylitol (27.9%) as a sweetener used in the enrichment of green- and red-lentil-based gluten-free cookies. The cookies were characterized in terms of baking loss, geometric parameters, color, texture, and sensory profile. The results showed that these functional ingredients had different impacts on the lentil cookies made of different (green/red) lentils, especially regarding the effect of fiber and xylitol on the volume (green lentil cookies enriched with fiber: 16.5 cm3, sweetened with xylitol: 10.9 cm3 vs. 21.2 cm3 for control; red lentil cookies enriched with fiber: 21.9 cm3, sweetened with xylitol: 21.1 cm3 vs. 21.8 cm3 for control) and color (e.g., b* for green lentil cookies enriched with fiber: 13.13, sweetened with xylitol: 8.15 vs. 16.24 for control; b* for red lentil cookies enriched with fiber: 26.09, sweetened with xylitol: 32.29 vs. 28.17 for control). Regarding the textural attributes, the same tendencies were observed for both lentil products, i.e., softer cookies were obtained upon xylitol and whey protein addition, while hardness increased upon inulin enrichment. Stickiness was differently influenced by the functional ingredients in the case of green and red lentil cookies, but all the xylitol-containing cookies were less crumbly than the controls. The interactions of the functional ingredients were revealed in terms of all the properties investigated. Sensory analysis showed that the addition of whey protein resulted in less intensive “lentil” and “baked” aromas (mostly for red lentil cookies), and replacement of sugar by xylitol resulted in crumblier and less hard and crunchier products. The application of different functional ingredients in the enrichment of lentil-based gluten-free cookies revealed several interactions. These findings could serve as a starting point for future research and development of functional GF products.

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Section: Resultsmentioning

confidence: 99%

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

Hajas

Benedek

Csobod

et al. 2022

Foods

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“…Figure 6 c also shows the ζ-potential of ZNP-FSG complexes subjected to various ultrasound and homogenization processes. The stability of complexes could be studied by measuring the electrostatic stability of the colloidal particles [ 49 ]. Particles with ζ-potentials more positive than +30 mV or more negative than −30 mV are normally considered stable [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

et al. 2021

Foods

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Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.

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“…20,21 However, there have been only a few studies on WPI-inulin conjugates. 3,22 In this research, inulin was covalently linked to WPI through the Maillard reaction, which was proceeded by wet heating treatment with different reaction time. At the same time, the ultrasound-assisted wet heating method was used to prepare conjugates and the optimal preparation conditions were optimized.…”

Section: Introductionmentioning

confidence: 99%

“…As a prebiotic, inulin plays an important role in regulating intestinal microbiota and represents excellent health benefits 20,21 . However, there have been only a few studies on WPI–inulin conjugates 3,22 . In this research, inulin was covalently linked to WPI through the Maillard reaction, which was proceeded by wet heating treatment with different reaction time.…”

Section: Introductionmentioning

confidence: 99%

Structural and functional properties of whey protein isolate–inulin conjugates prepared with ultrasound or wet heating method

Qin,

Fan,

Ren

et al. 2024

J Sci Food Agric

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BackgroundWhey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in food industry. The preparation of WPI‐polysaccharide covalent conjugates based on Maillard reaction is a promising method to improve the physical and chemical stability and functional properties of WPI. In this research, WPI‐inulin conjugates were prepared through wet heating method and ultrasound method and their structural and functional properties were examined.ResultsIn conjugates, the free amino acid content was reduced, the high molecular bands were emerged at SDS‐PAGE, new C‐N bonds were formed in FT‐IR spectroscopy, and fluorescence intensity was reduced compared with WPI. Furthermore, the result of CD spectrum also showed that the secondary structure of conjugates was changed. Conjugates with ultrasound treatment had better structural properties compared with those prepared by wet heating treatment. The functional properties such as thermal stability, emulsifying activity index (EAI), emulsion stability (ES) and antioxidant activity of conjugates with wet heating treatment were significantly improved compared with WPI. The EAI and ES of conjugates with ultrasound treatment were the highest, but the thermal stability and antioxidant activity were only close to that of the conjugates with wet heating treatment for 2 h.ConclusionThis study revealed that WPI‐inulin conjugates prepared with ultrasound or wet heating method not only changed the structural characteristics of WPI but also could promote its functional properties including thermal stability, EAI, ES and antioxidant activity.This article is protected by copyright. All rights reserved.

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Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes

Cited by 14 publications

References 40 publications

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

Structural and functional properties of whey protein isolate–inulin conjugates prepared with ultrasound or wet heating method

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