분리유청단백질-이눌린 유래 마이야르 공액체의 기능적 특성 연구

Abstract

Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of Maillard conjugates, including emulsifying and antioxidant properties, can be crucial when Maillard conjugates are used in processed foods. This study aimed to manufacture whey protein isolate (WPI)/Inulin Maillard conjugates and investigate how manufacturing variables including heating temperature and pH affect the functional properties of Maillard conjugates. The surface properties, emulsifying properties, and antioxidant properties of Maillard conjugates were assessed by varying heating temperature and pH. The grafting degree of WPI/Inulin Maillard conjugates increased with increasing pH and heating temperature, indicating enhanced conjugation efficiency. Surface hydrophobicity, emulsifying properties (including emulsifying activity index and emulsifying stability index), and ABTS radical scavenging ability of WPI/Inulin Maillard conjugates increased as pH and heating temperature were increased. In conclusion, WPI/ Inulin Maillard conjugates were successfully manufactured, and pH and heating temperature were critical factors in enhancing Maillard conjugate functional properties.