Journal
INTERNATIONAL DAIRY JOURNAL
Volume 90, Issue -, Pages 79-87Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2018.11.009
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The Maillard conjugation of proteins and reducing saccharides is used to modify the technological functionality of whey proteins. In this study, whey protein isolate (WPI) was conjugated with maltodextrin (at 1:1 ratio and two total solid contents of 100 and 200 mg mL(-1)) through the Maillard reaction and used to form cold-set gels. The glycation reaction increased the strength of hydrogen bonding of whey proteins and preferentially modified alpha-lactalbumin, in comparison with beta-lactoglobulin. It also increased the reducing power of binary protein-saccharide solution and allowed formation of self-standing cold-set WPI gel at a low protein content (i.e., approximate to 50 mg mL(-1)). Microscopic imaging showed micro-phase separated maltodextrin domains, interrupting the protein network, in gels made of protein-maltodextrin physical mixtures, whereas Maillard conjugation resulted in more homogenous microstructures at both total solid contents. The Maillard reaction increased gel firmness and water-holding capacity and caused a reduction in the extent of gel swelling. (C) 2018 Elsevier Ltd. All rights reserved.
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