Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions. (2nd June 2017)

• Record Type: Journal Article
• Authors: Mulcahy, Eve M; Park, Curtis W; Drake, MaryAnne; Mulvihill, Daniel M; O'Mahony, James A
• Is Part Of: International journal of dairy technology. Volume 71:Number 1(2018)
• Page Start: 216
• Page End: 225
• Publication Date: 2017-06-02
• Subjects: Whey protein -- Conjugation -- Solubility -- Heat stability -- Functionality; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12411
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : Conjugation of whey protein isolate (WPI) and maltodextrin (MD, dextrose equivalent of 6) was achieved by dry‐heating at an initial pH of 7.0, at 60 °C and 79% relative humidity, with WPI: MD6 ratio of 1:1, for up to 24 h. Conjugation was achieved with limited development of colour and advanced Maillard products on 24 h of heating. Conjugation increased the protein solubility at pH 4.5, by 7.1–8.5%, compared to the unheated and heated WPI controls. Conjugation of WPI with MD6 enhanced the stability and retention of clarity in protein solutions heated at 85 °C for 10 min with 50 mM added NaCl.