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Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels
- Source :
- International Dairy Journal, International Dairy Journal, Elsevier, 2019, 90, pp.79-87. ⟨10.1016/j.idairyj.2018.11.009⟩
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- 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 α-lactalbumin, in comparison with β-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., ≈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.
- Subjects :
- Whey protein
Low protein
Conjugated system
Applied Microbiology and Biotechnology
²-lactoglobulin
Whey protein isolate
chemistry.chemical_compound
symbols.namesake
protéine de lait
0404 agricultural biotechnology
Glycation
[SDV.IDA]Life Sciences [q-bio]/Food engineering
medicine
alpha lactalbumine
beta lactoglobuline
nonenzymic browning
biology
protéine de lactosérum
Chemistry
0402 animal and dairy science
food and beverages
whey protein
04 agricultural and veterinary sciences
Maltodextrin
040401 food science
040201 dairy & animal science
Maillard reaction
Chemical engineering
réaction de maillard
glycation
biology.protein
symbols
maltodextrine
Swelling
medicine.symptom
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
gel alimentaire
Food Science
Subjects
Details
- ISSN :
- 09586946
- Volume :
- 90
- Database :
- OpenAIRE
- Journal :
- International Dairy Journal
- Accession number :
- edsair.doi.dedup.....f4068d5f68245fe5fc76f39682967323