Abstract
Whey protein and inulin at various weight ratios were dry heated at 60 °C for 5 days under relative humidity of 63%. The heated mixtures were found to have significant changes in browning intensity and zeta-potential compared to untreated mixture. Heated samples showed significantly lower surface hydrophobicity than untreated mixtures. Compared with untreated samples, dry-heated samples showed significantly higher 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) scavenging ability with whey protein to inulin mass ratios of 1:2 and 1:3 and significantly higher 2,2′-Azinobis(2-Ethylbenzothiazoline-6-Sulfonate) (ABTS) scavenging abilities and oxygen radical absorbance capacity (ORAC) at all weight ratios. Dry heat-induced interactions between whey protein and inulin was confirmed by changes in Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) protein profile, Fourier Transform Infrared Spectroscopy (FT-IR) and Far-ultraviolet Circular Dichroism (Far-UV CD) spectra. Dry heating caused physicochemical and structural changes of whey protein and therefore the complexes can be used to improve the antioxidative properties of the mixture under certain conditions.
Highlights
Proteins are important ingredients in the food industry due to their excellent nutritional properties and functionality
This study aims to investigate changes in the physicochemical and antioxidative properties of whey protein and inulin mixtures following controlled dry-heating
The slight difference between these two ratios may be attributed to the number of inulin attached to whey protein and the reaction yield, which may be dependent on the protein conformation and polysaccharide steric hindrance [19]
Summary
Proteins are important ingredients in the food industry due to their excellent nutritional properties and functionality. Attempts have been made to further improve their physicochemical and functional properties by various methods. Maillard reaction (MR) is a condensation reaction used to create new ingredients in protein samples by conjugation with sugar. It usually happens between reducing carbohydrates and proteins or amino acids during thermal treatments without introducing any toxic chemical products. Dry heating process often happens in systems where materials are in dry state, and this kind of reaction often needs a long time and controlled conditions. Dry-heating method is reported to have relatively high reaction efficiency and can be used to improve the functionality of proteins [1]
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