Iron-encapsulated cold-set whey protein isolate gel powder - Part 1: Optimisation of preparation conditions and invitro evaluation

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dc.authoridGunasekaran, Sundaram/0000-0001-6553-1273
dc.authoridOnsekizoglu Bagci, Pelin/0000-0001-6612-5170
dc.authorwosidGunasekaran, Sundaram/AAQ-2457-2021
dc.contributor.authorBagci, Pelin Onsekizoglu
dc.contributor.authorGunasekaran, Sundaram
dc.date.accessioned2024-06-12T10:58:03Z
dc.date.available2024-06-12T10:58:03Z
dc.date.issued2017
dc.departmentTrakya Üniversitesien_US
dc.description.abstractA 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, 18.8mM iron and pH 7. In an invitro 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).en_US
dc.description.sponsorshipTUBITAK BIDEB program [2219]en_US
dc.description.sponsorshipPelin Onsekizoglu Bagci was supported by TUBITAK BIDEB 2219 program during this study at University of Wisconsin-Madison in USA.en_US
dc.identifier.doi10.1111/1471-0307.12317
dc.identifier.endpage136en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84978762919en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage127en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12317
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19921
dc.identifier.volume70en_US
dc.identifier.wosWOS:000394428600014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofInternational Journal Of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCold Gelationen_US
dc.subjectFreeze-Dryingen_US
dc.subjectIron Encapsulationen_US
dc.subjectInvitro Releaseen_US
dc.subjectWhey Protein Isolateen_US
dc.subjectBeta-Lactoglobulinen_US
dc.subjectGelationen_US
dc.subjectParticlesen_US
dc.subjectHydrogelsen_US
dc.subjectImpacten_US
dc.subjectHeaten_US
dc.subjectAciden_US
dc.titleIron-encapsulated cold-set whey protein isolate gel powder - Part 1: Optimisation of preparation conditions and invitro evaluationen_US
dc.typeArticleen_US

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