Microparticulation of mixtures of whey protein and inulin

John T. Tobin; Sinead M. Fitzsimons; Alan L. Kelly; Philip M. Kelly; Mark A.E. Auty; Mark A. Fenelon

doi:10.1111/j.1471-0307.2009.00550.x

Microparticulation of mixtures of whey protein and inulin

John T. Tobin
, Sinead M. Fitzsimons
, Alan L. Kelly
, Philip M. Kelly
, Mark A.E. Auty
, Mark A. Fenelon

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

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.

Original language	English
Pages (from-to)	32-40
Number of pages	9
Journal	International Journal of Dairy Technology
Volume	63
Issue number	1
DOIs	https://doi.org/10.1111/j.1471-0307.2009.00550.x
Publication status	Published - Feb 2010

Keywords

Denaturation
Inulin
Lactose
Microparticulation
Particle size
Whey protein

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10.1111/j.1471-0307.2009.00550.x

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abstract = "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.",

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doi = "10.1111/j.1471-0307.2009.00550.x",

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T1 - Microparticulation of mixtures of whey protein and inulin

AU - Tobin, John T.

AU - Fitzsimons, Sinead M.

AU - Kelly, Alan L.

AU - Kelly, Philip M.

AU - Auty, Mark A.E.

AU - Fenelon, Mark A.

PY - 2010/2

Y1 - 2010/2

N2 - 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.

AB - 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.

KW - Denaturation

KW - Inulin

KW - Lactose

KW - Microparticulation

KW - Particle size

KW - Whey protein

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DO - 10.1111/j.1471-0307.2009.00550.x

M3 - Article

AN - SCOPUS:75149149993

SN - 1364-727X

VL - 63

SP - 32

EP - 40

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 1

ER -

Microparticulation of mixtures of whey protein and inulin

Abstract

Keywords

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