Microstructural properties of heat-induced gels of whey protein isolate mixed with balangu and wild sage seed gums

Mucilaginous gums from balangu (Lallemantia royleana) and wild sage seed (Salvia macrosiphon) have been shown promising functionality as novel food ingredients. Potentially they can be used as a texture modifier in dairy products and beverages. At the present study the microstructural properties of heat-induced gels (85 °C/30 min) of whey protein isolate (WPI) (6% w/w) mixed with balangu-wild sage seed gums (BSG-WSSG) (1:1; 0, 0.5 and 1% (w/w)) were investigated. The mixtures were prepared at three pHs (4.5, 5.8 and 6.7), constant ionic strength (50 mM NaCl) and ambient temperature. Scanning electron micrographs of the mixed gels revealed the synergistic interactions of BSG-WSSG with clusters/strands of the whey proteins such that the spun fibril strands of the mixed gum increased the obstruction of protein-protein interactions and subsequently loosened the protein gel network. The presence of balangu-wild sage seed gum in the mixed gels led to formation of more heterogeneous microstructures with a greater amount of randomly distributed vestibules on the gel matrix

کلیدواژه ها:

Whey protein isolate ، Balangu seed gum ، Wild sage seed gum ، Heat-induced gel ، Microstructure