| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7585662 | Food Chemistry | 2018 | 7 Pages |
Abstract
In this paper, the influence of lactoferrin (LF) on the structural development of whey protein isolate (WPI) gels during heating was investigated. The results demonstrated that the presence of sufficient LF could improve the strength and elasticity of WPI gels. When 30% LF was added, the elastic modulus of WPI gels increased from 254â¯Â±â¯31 and 413â¯Â±â¯58â¯Pa to 3222â¯Â±â¯105 and 2730â¯Â±â¯131â¯Pa at pH 6.7 and 5.8, respectively. The addition of LF improved the water holding capacity (WHC) of WPI gels at pH 6.7, while no improvement was observed at pH 5.8. LF interacted with whey proteins differently at pH 6.7 and 5.8 during heating. The LF/whey proteins complexes formed at pH 6.7 had smaller sizes and narrower size distributions than those formed at pH 5.8.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Quanyang Li, Zhengtao Zhao,