Iron‐encapsulated cold‐set whey protein isolate gel powder – Part 1: Optimisation of preparation conditions and in vitro evaluation |
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Authors: | Pelin Onsekizoglu Bagci Sundaram Gunasekaran |
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Affiliation: | 1. Department of Food Engineering, Trakya University, Edirne, Turkey;2. Department of Biological Systems Engineering, University of Wisconsin‐Madison, Madison, WI, USA |
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Abstract: | 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). |
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Keywords: | Cold gelation Freeze‐drying Iron encapsulation In  vitro release Whey protein isolate |
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