Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels
2019
Meydani, Bahareh | Vahedifar, Amir | Askari, Gholamreza | Madadlou, Ashkan | Department of Food Science and Engineering, University College of Agriculture and Natural Resources ; University of Tehran | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
The Maillard conjugation of proteins and reducing saccharides is used to modify the technologicalfunctionality 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 reactionand used to form cold-set gels. The glycation reaction increased the strength of hydrogen bonding ofwhey proteins and preferentially modified a-lactalbumin, in comparison with b-lactoglobulin. It alsoincreased the reducing power of binary protein-saccharide solution and allowed formation of selfstandingcold-set WPI gel at a low protein content (i.e., z50 mg mL 1). Microscopic imaging showedmicro-phase separated maltodextrin domains, interrupting the protein network, in gels made of proteinmaltodextrin physical mixtures, whereas Maillard conjugation resulted in more homogenous microstructures at both total solid contents. The Maillard reaction increased gel firmness and water-holdingcapacity and caused a reduction in the extent of gel swelling.
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