Peer-Reviewed Journal Details
Mandatory Fields
Tobin, JT;Fitzsimons, SM;Kelly, AL;Kelly, PM;Auty, MAE;Fenelon, MA
2010
February
International Journal of Dairy Technology
Microparticulation of mixtures of whey protein and inulin
Validated
WOS: 21 ()
Optional Fields
SHEAR CONDITIONS OLIGOFRUCTOSE LACTOSE FRUCTOOLIGOSACCHARIDES DENATURATION AGGREGATION HUMANS
63
32
40
This study investigated the effect of the presence of inulin, in the range 0 - 3.81 g/100g, on the physical and microstructural properties of microparticulated whey protein concentrates (MWPC) and powders. Substitution of lactose with inulin increased levels of whey protein denaturation during microparticulation. The increased denaturation levels were correlated with reductions in lactose and calcium content of the microparticulated solutions, which increased aggregate size and solution viscosity post-processing. In conclusion, it appears possible to successfully manufacture a low-calorie microparticulated whey protein based fat replacer using the dietary fibre inulin as the carbohydrate source.
MALDEN
1364-727X
10.1111/j.1471-0307.2009.00550.x
Grant Details