Journal
INTERNATIONAL DAIRY JOURNAL
Volume 53, Issue -, Pages 20-28Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2015.09.009
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Funding
- Food Institutional Research Measure (FIRM) initiative of the Irish Department of Agriculture, Food and the Marine [10/RD/OptiHydro/UCC/702]
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Conjugation of whey protein with maltodextrin (MD) or corn syrup solids (CSS) having dextrose equivalent (DE) values in the range 6-38 was achieved by heating solutions of 5% whey protein isolate and 5% MD or CSS, initial pH 8.2, at 90 degrees C for up to 24 h. Maximum conjugation, with production of limited colour and advanced Maillard products was achieved after 8 h of heating. The extent of conjugation increased with increasing DE value of the MD and CSS ingredients. Conjugation increased whey protein solubility at pH 4.5 from 9% for whey protein heated alone to 24% for whey protein heated in the presence of CSS38 at 90 degrees C for 8 h. Conjugation of whey proteins with MD6 or CSS38 enhanced the stability to heating of protein solutions at 85 degrees C for 3 min with 50 mM added NaCl. (C) 2015 Elsevier Ltd. All rights reserved.
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