نوع مقاله : مقاله پژوهشی
نویسندگان
1 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources,
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گلستان، ایران
3 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
The principal purpose of this study was to investigate the antioxidant ability of whey protein isolate-inulin mixtures and conjugates to inhibit the oxidation of purslane seed oil. The conjugation variables were WPI to inulin ratios (1:1, 1:2, and 2:1w/w) and incubation temperatures (60 and 80°C) at 79% relative humidity for 24 h. The reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. Functional properties of the samples, including emulsion stability, rheological behavior, and thermal stability were evaluated. Differential scanning calorimetry results showed that the glass transition temperature and denaturation temperature of the conjugates increased in comparison with other samples. The results of zeta-potential, particle size and emulsion stability indicated that the WPI-inulin conjugates were the most influential factor at stabilizing O/W emulsions compared with mixture samples. The oxidative stability of Purslane seed oil increased with increasing the incubation temperature of conjugates, so the emulsions stabilized by conjugates produced at 80°C showed lower levels of conjugated dienes and anisidine value. Results indicated that conjugation of WPI with inulin led to improved thermal stability, antioxidant capacity and emulsion stability of the samples.
کلیدواژهها [English]
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