Genscript Corp., Piscataway, NJ) was heated at 95 °C for 5 min, and 10 μL of the sample was loaded onto the gel for electrophoresis at 150 V...">
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Thermal aggregation properties of whey protein glycated with various saccharides.

Food Hydrocoll.. 2013-07;  32(1):87-96
G Liu, Q Zhong. Department of Food Science and Technology, The University of Tennessee, 2605 River Drive, Knoxville, TN 37996, United States.
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摘要

Aggregation of whey proteins during thermal processing is a challenge to maintain the dispersibility, particularly at pH near isoelectric point and increased ionic strength. We report glycation of whey protein isolate (WPI) with lactose and maltodextrin enabled transparent dispersions after heating at 88 °C for 2 min, when tested at 7%w/v protein, pH 3.0–7.0 and 0–150 mM NaCl or CaCl2. Transparent dispersions corresponded to particles smaller than 14 nm based on atomic force microscopy. In comparison, WPI glycated with glucose behaved similarly to WPI control, forming turbid dispersions or gels at many conditions. Based on analytical ultracentrifugation, reducing saccharide w... More

关键词

Whey protein; Glycation; Saccharide structure; Heat stability; Nanostructure; Steric interactions