Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH

Autor: Marie-Hélène Famelart, Elise Schong
Přispěvatelé: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Regional council of Brittany (grant N°13008651) and Regional Council of Pays de la Loire (grant n°2014- 07081) for financial support and INRA for scientific coordination (J. Leonil) through the interregional project PROFIL, managed by the BBA industrial association.
Jazyk: angličtina
Rok vydání: 2019
Předmět:
séchage
Whey protein
Water activity
General Chemical Engineering
medicine.medical_treatment
technologie laitière
lactase
agrégat protéique
whey paste
procédé de séchage
01 natural sciences
produit laitier
Whey protein isolate
lactose
chemistry.chemical_compound
symbols.namesake
0404 agricultural biotechnology
protéine de lait
microparticule
0103 physical sciences
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Browning
medicine
Food science
Lactose
Microparticle
lactosérum
010304 chemical physics
biology
nonenzymic browning
Chemistry
Lactase
04 agricultural and veterinary sciences
General Chemistry
protéine de lactoserum
040401 food science
agrégation
Maillard reaction
microparticle
dairy product
réaction de maillard
biology.protein
symbols
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 87, pp.477-486. ⟨10.1016/j.foodhyd.2018.08.018⟩
ISSN: 0268-005X
1873-7137
DOI: 10.1016/j.foodhyd.2018.08.018⟩
Popis: Dry heating (DH) at 100 °C of a whey protein isolate powder conditioned at pH 9.5 leads to the formation of stable, large and porous whey protein microparticles (WPM), resulting from crosslinking of proteins in the powder. The Maillard reaction (MR) is probably involved in the formation of these WPM. To confirm the role played by the MR and understand the protein changes occurring during particle formation, we analyzed the properties of the powders (such as their water activity (aw) and color) and characterized the WPM formed after 3 and 36 h of DH in powders with increasing amounts of added lactose. Adding lactose and prolonging the time of DH increased the extent of protein denaturation and the rate of formation of WPM and the yield of conversion of powder into WPM, but led to decreases in their water content. Addition of lactose also altered the kinetics of the MR, the increase in aw and the formation of WPM. The MR, as followed by powder browning, was complete within 3 h of DH irrespective of the amount of added lactose. In contrast, the increase in aw, thought to be due to progress of the MR, continued to increase from 3 to 36 h of DH. Formation of WPM went on increasing from 3 to 36 h of DH at low to medium levels of lactose, but was complete by 3 h of DH at high levels of lactose. In conclusion, the formation of WPM was not simply related to the MR and needs further investigation.
Databáze: OpenAIRE
Externí odkaz: