Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture
This chapter presents thermal denaturation studies of whey protein and maltodextrin mixture. Different compositions of whey protein–maltodextrin mixture were exposed to various temperature and holding time. The main protein contents, i.e., β-lactoglobulin
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Abstract This chapter presents thermal denaturation studies of whey protein and maltodextrin mixture. Different compositions of whey protein–maltodextrin mixture were exposed to various temperature and holding time. The main protein contents, i.e., b-lactoglobulin (b-lg) and a-lactalbumin (a-lac) before and after heat exposures were analyzed using ultra-performance liquid chromatography. Significant decreases in protein contents were found as temperature and holding time increases. Addition of maltodextrin to whey protein solution reduces the protein denaturation significantly. Formulation of 9:1 WPI to maltodextrin ratio was shown to reduce a-lac denaturation by up to 15.1 % and even higher reduction for b-lg which is up to 74.6 % after 20 min at 70 C. Results from UPLC analysis of the residual native protein suggests that the thermal sensitivity of b-lg was higher compared with a-lac. Over 97 % of b-lg was denatured after 20 min as opposed to about 60 % for a-lac at 80 C. Protein denaturation was also observed to increase proportionally with temperature. Results from this work may be useful to preserve the protein content in milk during processing involving thermal exposure.
Keywords Protein denaturation Maltodextrin Whey protein Mixture UPLC
N. M. Yusoff J. Gimbun (&) Faculty of Chemical and Natural Resources Engineering, Universiti Malaysia Pahang, Gambang, Malaysia e-mail: [email protected] J. Gimbun Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang, Gambang, Malaysia M. M. Yusoff Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Gambang, Malaysia M. M. Yusoff Central Laboratory, Universiti Malaysia Pahang, Universiti Malaysia Pahang, 26300 Gambang, Pahang, Malaysia
R. Pogaku et al. (eds.), Developments in Sustainable Chemical and Bioprocess Technology, DOI: 10.1007/978-1-4614-6208-8_20, Springer Science+Business Media New York 2013
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Introduction Whey protein isolate (WPI) is a dietary supplement created by filtering milk protein. WPI is commonly used in infant formula and widely used as a supplement in sports due to its higher protein content. WPI is known to exhibit thermal denaturation especially when exposed to high-temperature operations such as drying processes in the spray dryer. Numerous studies have been conducted to elucidate denaturation kinetics of the major whey protein, e.g., Parris et al. (1991), Cairolli et al. (1994), Apenten (1995), Curda et al. (1997), Dalgeish et al. (1997), Law et al. (1997), Law and Leaver (1999), Qi et al. (1995), Relkin (1994), Baeza and Pilosof (2002), Sochava et al. (1985), Havea et al. (2000, Indyk et al. (2008) and Goetz and Koehler (2005). Although the kinetic of pure protein denaturation is well understood, however, no research has been performed for protein mixed with other substances such as maltodextrin, and therefore, this is the aim of this study. All previous studies only examined the extent of denaturation of major whey protein and may n
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