Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose
| Autor: | Benu Adhikari, Jie Chen, Peter Aldred, M. Amdadul Haque |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Air velocity
Protein Denaturation biology Kinetics Trehalose Lactose General Medicine Milk Proteins Protein Structure Secondary Analytical Chemistry Whey protein isolate chemistry.chemical_compound Whey Proteins Irreversible denaturation chemistry biology.protein Denaturation (biochemistry) Food science Food Science |
| Zdroj: | Food Chemistry. 177:8-16 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.12.064 |
| Popis: | The denaturation kinetics of whey protein isolate (WPI), in the presence and absence of lactose and trehalose, was quantified in a convective air-drying environment. Single droplets of WPI, WPI–lactose and WPI–trehalose were dried in conditioned air (2.5% RH, 0.5 m/s air velocity) at two temperatures (65 °C and 80 °C) for 500 s. The initial solid concentration of these solutions was 10% (w/v) in all the samples. Approximately 68% of WPI was denatured when it was dried in the absence of sugars. Addition of 20% trehalose prevented the irreversible denaturation of WPI at both temperatures. Thirty percent lactose was required to prevent denaturation of WPI at 65 °C and the same amount of lactose protected only 70% of WPI from denaturation at 80 °C. The secondary structures of WPI were found to be altered by the drying-induced stresses, even in the presence of 20% trehalose and 30% lactose. |
| Databáze: | OpenAIRE |
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