Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel

Abstract

Extensive employment of hydrogels in various industry especially food areas of applications is considered to be of prime importance. The current research is focused on producing a heat-induced hydrogel consisting of whey protein concentrate (WPC) and different concentrations of xanthan gum (XG) (0, 0.01, 0.3, and 0.6%) to develop the texture and thermal stability of WPC hydrogel. The soluble complex of WPC-XG, which was created in pH 6, was used to fabricate hydrogels. The Fourier transform infrared, scanning electronic microscope (SEM), differential scanning calorimeter (DSC), X-ray, swelling index, water-holding capacity (WHC), porosity, and rheology measurement of hydrogels were investigated. The highest amount of porosity was created in WPC-0.6% XG hydrogel (88%) (p < .05) and was in agreement with SEM results. The WPC-XG hydrogel, especially at 6% of XG, displayed the utmost power to keep water under the centrifugation process ($50%). Nevertheless, the WPC hydrogel had the lowest WHC rather than other hydrogel mixtures. The presence of XG in hydrogel resulted in less elasticity in comparison with WPC hydrogel.According to the DSC result, the WPC-XG composite hydrogel had more thermal stable hydrogel. As a result, the soluble complex of WPC-XG improved the formation of a three-dimensional network structures.Practical Applications: Hydrogels are able to preserve the stability of the functional compounds, allow targeted and controlled release, improve texture, applied as a fat replacement in the food industry. Improvement textural characteristic of natural hydrogels with high thermal stability during food processing is important for use in the food industry. Therefore, the aim of this research is to use a soluble complex of whey protein concentrate-xanthan gum for development elastic and thermal stable hydrogels.

Nanoparticles of Thiolated Xanthan Gum for the Oral Delivery of Miconazole Nitrate: In Vitro and In Vivo Evaluation

“…The presence of this peak indicated that MCZ was crystalline [ 36 ]. A melting endothermic peak is seen in XGM at 151 °C, while a degrading exothermic peak is seen at 277 °C [ 37 ]. TXGM showed an endothermic peak at 99 °C, this decrease in melting temperature was due to the easily breakable thiol groups.…”

Facile Fabrication of Anthocyanin-Nanocellulose Hydrogel Indicator Label for Intelligent Evaluation of Minced Pork Freshness

“…The dried and unground hydrogel samples were sprayed with gold, and the surface morphology of the samples was observed by SEM at 10 kV accelerating voltage [ 16 ].…”

Milk Protein-Based Nanohydrogels: Current Status and Applications

“…Consequently, several gums have shown great complex binding with milk protein. In this context, Pilevaran et al [ 77 ] synthesized the hydrogel using whey protein and xanthan gum. In their study, different amounts of gums were used for the synthesis of the hydrogel.…”