Rheological properties and structure of inulin-whey protein gels

The rheological properties, structure and synergistic interactions of whey proteins (1-7%) and inulin (20% and 35%) were studied. Gelation of whey proteins was induced with Na+. Inulin was dissolved in pre-heated whey protein Solutions (80 degrees C, 30 min). Inulin gel formation was strongly affected by whey proteins. The presence of whey proteins at a level allowing for protein gel network formation (7%) significantly increased the G' and G '' values of the gels. Scanning electron micrographs showed a thick structure for the mixed gel. Whey proteins at low concentrations (1-4%) were not able to form a gel: further, these low concentrations partly or wholly impaired formation of a firm inulin gel. Although interactions between inulin and whey proteins may be concluded from hydrophobicity measurements, the use of in electrophoretic technique did not show any inulin-whey protein complexes. (c) 2009 Elsevier Ltd. All rights reserved.