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Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions
Author(s) -
Mulcahy Eve M,
Park Curtis W,
Drake MaryAnne,
Mulvihill Daniel M,
O'Mahony James A
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12411
Subject(s) - maltodextrin , whey protein isolate , chemistry , maillard reaction , whey protein , sodium caseinate , solubility , food science , chromatography , organic chemistry , spray drying
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 : MD 6 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 MD 6 enhanced the stability and retention of clarity in protein solutions heated at 85 °C for 10 min with 50 mM added NaCl.