Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach |
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| Affiliation: | 1. Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka Street 15, 20-950 Lublin, Poland;2. Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;3. Department of Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland;4. University of Granada, Department of Chemical Engineering, Avenida de la Fuente Nueva S/N CP:18071 Granada, Spain;5. Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi, Osaka 558-8585, Japan;6. Department of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuchan, Wuhan 430068, China;1. Institute of Nutrition, Doctoral School of Nutrition and Food Science, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary;2. Doctoral School of Clinical Medicine, University of Debrecen, 4032 Debrecen, Egyetem tér 1, Hungary;3. Heim Pál National Paediatric Institute, Üllői út 86, 1089 Budapest, Hungary;1. School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, PR China.;2. National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China.;3. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;1. Department of Spices and Flavor Science, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India;2. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, Uttar Pradesh, India;1. Wageningen University & Research, Department of Food Quality and Design, P.O. Box 8129, 6700 EV Wageningen, the Netherlands;2. Hacettepe Üniversitesi, Department of Food Engineering, Food Quality and Safety (FoQuS) Research Group, 06800 Beytepe, Ankara, Turkey |
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| Abstract: | A controlled creatine-release system has been developed from whey protein-based gels. Their functionalization was carried out by aeration and sodium ions induced “cold gelation” processes. The effect of protein concentration in the aerated whey protein gels at pH 7.0 and 8.0 was analyzed. Physicochemical properties of the aerated gels were evaluated. It was possible to obtain the ions induced whey protein aerated gel with well distributed creatine and different microstructure as well as rheological properties. Different protein concentrations and pH enabled obtaining gels with different rheological properties, texture, air fraction, diameter of air bubbles, microstructure and surface roughness. An increase in the protein concentration enhanced the hardness of the samples, regardless of their pH. The mechanical strength of gels prepared at pH 8 were higher than those obtained at pH 7, as was manifested by the smaller storage modulus of the latter. The former gel exhibited a microstructure between particulate and fine-stranded. A stronger gel matrix produced smaller air bubbles. Aerated gels produced at pH 7.0 had higher roughness than those obtained at pH 8.0. Optimal conditions for inclusion of air bubbles into the gel matrix were: 9% protein concentration at pH 8.0 and this aerated gel was selected for digestion in the artificial stomach. There is a small conversion of creatine to creatinine in the artificial stomach digestion process (9.6% after 6 h). The diffusion of creatine crystals from the aerated gel matrix was the mechanism responsible for the release process. Aerated whey protein gels can be used as matrices for time extended releasing of creatine in the stomach. |
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