کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2433885 1553669 2016 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour
ترجمه فارسی عنوان
پیوند اسید سیتریک هیدروژل پروتئین آب پنیر با حرارت بالا بر ویژگی های بافتی آن و جذب کافئین و رفتار آزاد
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Heat-induced whey protein gels were either pre-loaded with caffeine, then cross-linked with citric acid, or vice versa. Based on the results of Fourier transform infrared spectroscopy, the pre-loading then cross-linking procedure caused less cross-linkage formation than the cross-linking then caffeine loading (post-loaded) procedure. The latter also resulted in a firmer gel. The caffeine-to-protein ratio was approximately 8.5 μg mg−1 in the non-cross-linked hydrogel; those of the caffeine-loaded then cross-linked and the cross-linked then caffeine-loaded hydrogels were 4.5 and 2.9 μg mg−1, respectively. Cross-linking decreased swelling of the freeze-dried gels upon subsequent rehydration. It also influenced the extent of caffeine release from the protein hydrogel. Pre-loaded and post-loaded samples retained ∼78% and ∼88%, respectively, of the entrapped caffeine after immersion in water for 4 h; the non-cross-linked gel retained <55% of the initially loaded caffeine. Caffeine loading decreased gel water-holding capacity; subsequent citric acid cross-linking increased water-holding capacity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 61, October 2016, Pages 142–147
نویسندگان
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