Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations

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dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorSalum, Pelin
dc.contributor.authorUlusal, Fatma
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:44:06Z
dc.date.available2025-01-06T17:44:06Z
dc.date.issued2024
dc.description.abstractThis study utilized whey protein concentrate (WPC) as the primary protein source, employing the Maillard reaction to link it with three distinct carbohydrates: lactose, maltodextrin, and gum Arabic. Mixtures were prepared with a 1:4 protein-to-carbohydrate ratio, and conjugation was performed using dry heating at a temperature of 60 degrees C, 50% relative humidity for 8 h processing time. Under the same conditions, native WPC was heated as a control group. The formation of conjugates was tracked by monitoring absorbance changes, browning index (BI), and reduction in free amino groups (FAG). All conjugates exhibited significant loss of FAG, correlating with an increase in BI. Shifts in protein fingerprint bands observed via Fourier Transform Infrared Spectroscopy suggested potential protein-carbohydrate interactions, while X-ray diffraction showed increased sample crystallinity post-conjugation. Solubility assessments across pH levels (3.0-8.0) indicated a 10-13% rise in solubility for conjugated samples compared to mixtures, broadening their potential applications. Moreover, the emulsion stability index demonstrated improved stability after conjugation. Overall, the Maillard reaction-mediated conjugation enhanced the solubility and stability of emulsions.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [120O763]
dc.description.sponsorshipThis study was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) with project no:120O763.
dc.identifier.doi10.1016/j.idairyj.2024.106036
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85199886951
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.106036
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2927
dc.identifier.volume158
dc.identifier.wosWOS:001285678600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectProtein-carbohydrate conjugates
dc.subjectMaillard reaction
dc.subjectFunctional properties
dc.subjectWhey
dc.titleImpact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations
dc.typeArticle

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