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- W4309733289 abstract "The Maillard reaction (MR) was used as a natural modification method to improve the functionality of proteins by covalent interaction with monosaccharides. This study aimed to prepare whey protein isolate (WPI)/d-Tagatose (DT) conjugates by dry heating treatment to investigate the effect of different MR conditions on the structural changes of WPI and its effect on the WPI/DT conjugates gelation and thermal stability. Covalent interactions between WPI and DT were detected using multi-spectral methods. The MR conditions significantly affected the degree of glycosylation, structure, and molecular weight of the WPI/DT conjugates (P < 0.05). The MR changed the WPI/DT conjugates gel properties and thermal stability, where the WPI/DT 1:1–1 gel properties were stronger than those of WPI-1 and the heating deflection temperature after glycosylation was increased to 163.55 °C (P < 0.05). This study provides a theoretical basis for the application of DT as food ingredient in the development of WPI functional properties by MR." @default.
- W4309733289 created "2022-11-29" @default.
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- W4309733289 date "2023-03-01" @default.
- W4309733289 modified "2023-10-01" @default.
- W4309733289 title "Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates" @default.
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- W4309733289 doi "https://doi.org/10.1016/j.foodchem.2022.134928" @default.
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