摘要 : In this study, whey protein isolate (WPI) solution (12% w/v) was mixed with alginate or carrageenan at a concentration of 2.5 mg mL(- 1) and then enriched with CaCl2 (30 mM) to prepare mixed hydrogels with modulated functional pro... 展开 In this study, whey protein isolate (WPI) solution (12% w/v) was mixed with alginate or carrageenan at a concentration of 2.5 mg mL(- 1) and then enriched with CaCl2 (30 mM) to prepare mixed hydrogels with modulated functional properties and high stability to gastrointestinal degradation. The mixed gels enriched with CaCl2 had higher hardness (approximately sixfold) and lower water holding capacity (WHC) compared to the other hydrogel samples (P < 0.05). The highest (100%) and lowest (about 70%) WHC were observed for gel made of WPI/carrageenan and gel made of WPI/CaCl2, respectively. The WPI-alginate/carrageenan composite gels showed more homogenous and compact structure with lower pore sizes than the CaCl2-enriched pairs. According to the X-ray diffraction analysis, intermolecular interactions between WPI and alginate/carrageenan and CaCl2 were occurred in the amorphous phase. Furthermore, the results revealed that the binary hydrogels made of WPI and carrageenan/alginate had lower swelling degree and protein degradation rate under simulated gastric and small intestinal conditions. Generally, the results of this study suggested that the mixed WPI-polysaccharide (alginate/carrageenan) based hydrogels can be used for the site-specific delivery of bioactive molecules and designing of novel functional foods with modulable technological functionalities. 收起