Iron-encapsulated cold-set whey protein isolate gel powder – Part 1: Optimisation of preparation conditions and in vitro evaluation

ONSEKİZOĞLU BAĞCI P., Gunasekaran S.

International Journal of Dairy Technology, cilt.70, sa.1, ss.127-136, 2017 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 70 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/1471-0307.12317
  • Dergi Adı: International Journal of Dairy Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.127-136
  • Anahtar Kelimeler: Cold gelation, Freeze-drying, In vitro release, Iron encapsulation, Whey protein isolate
  • Trakya Üniversitesi Adresli: Evet

Özet

A central composite design with a quadratic model was used to investigate the effects of three independent variables involved in the synthesis of iron-encapsulated cold-set whey protein isolate gel (WPI) on encapsulation efficiency (EE) and L*, a*, b* colour characteristics. The optimal conditions for maximum EE with minimum colour alteration were determined as 6.8% WPI, 18.8 mM iron and pH 7. In an in vitro gastrointestinal assay, only about 28% of the encapsulated iron was released in the gastric condition (with pepsin at pH 1.2), compared to 95% in the intestinal condition (with pancreatin at pH 7.5).