Rheological properties and structure of inulin–whey protein gels

Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review

“…Whey proteins can interrupt the fine structure and decrease the hardness and the apparent viscosity values of the inulin gels. Also, it has been seen that increasing inulin concentrations (with average DP of 23) from 1 to 15% results increasing the shear stress values for whey protein solutions (Glibowski, 2009). In whey protein concentrates, it has been indicated that adding inulin to 2-3% improves emulsion activity index but instead decreases emulsion stability index (Farrag, 2008).…”

“…It has been also shown that heating the inulin and whey proteins makes a remarkable decease in surface hydrophobicity which suggests the formation of some complexes among non-polar amino acids residues and non-polar sections of inulin molecules (Glibowski and Glibowska, 2009). Another hypothesis is covalent Maillard reactions which occurred between amino groups of β-lactoglobulin and the reducing groups of inulin.…”

“…Low concentrations of whey proteins result in weaker gels because there are stronger bonds between inulin crystals than between inulin crystals and whey proteins (Glibowski, 2009). Whey proteins can interrupt the fine structure and decrease the hardness and the apparent viscosity values of the inulin gels.…”

“…While in thermally induced gel, network structure is formed among the molecular chains via entanglement of molecules into smaller particles (Kim et al, 2001).Salt in inulin gel increases the elasticity compared to inulin gel without NaCl and with whey proteins. It indicates that whey proteins hamper the formation of a firm gel by inulin (Glibowski, 2009). On the other hand, screening effect of the salt on electrostatic repulsion between the protein aggregates results in forming gel because of an enhance in the number and thickness of contact points among the filaments (Bryant and McClements, 1998).…”

“…Inulin has synergistic effect with most gelling agents such as gelatine, alginate, k and icarrageenans, gellan gum and maltodextrins (Franck, 2002). It has been shown that CaCl 2 increases elastic and storage moduli values in inulin-whey protein gels (Glibowski and Glibowska, 2009). There are differences between Na + -induced gelation and Ca 2+ -induced one (Hongsprabhas and Barbut, 1997).…”