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High temperature-short time glycation to improve heat stability of whey protein and reduce color formation.

Food Hydrocoll.. 2014-11; 
G Liu, Q Zhong. Department of Food Science and Technology, The University of Tennessee, Knoxville, USA.
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摘要

Glycation of whey protein isolate (WPI) improves functionalities such as heat stability. Conventionally, glycation is achieved by heating at <∼90 °C for hours up to several days, which favors the formation of Maillard reaction products such as 5-hydroxymethyl-2-furaldehyde (HMF) that is linked to undesirable color and flavor. In this work, we report for the first time that glycating WPI with lactose or maltodextrin at 130 °C for <30 min and 79% relative humidity simultaneously reduced the color formation and improved the heat stability. Maltodextrin was less reactive than lactose, as a longer (30 vs. 20 min) glycation at 130 °C was needed to obtain heat stability at all acidity (pH 3.0-7.0... More

关键词

Whey protein isolate; Maillard reaction; High temperature-short time glycation; Heat stability; Color; 5-Hydroxymethyl-2-furaldehyde