Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning

被引：55

作者：

Kutzli, Ines ^{[1
]}

Gibis, Monika ^{[1
]}

Baier, Stefan K. ^{[2
]}

Weiss, Jochen ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Food Phys & Meat Sci, Garbenstr 21-25, D-70599 Stuttgart, Germany

[2] PepsiCo Global Funct Governance & Compliance, Measurement Sci, 3 Skyline Dr, Hawthorne, NY 10532 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2018年 / 66卷 / 39期

关键词：

glycoconjugate; maltodextrin; whey protein isolate; Maillard reaction; needleless electrospinning; MAILLARD REACTION; PHYSICOCHEMICAL PROPERTIES; DEXTROSE EQUIVALENT; BETA-LACTOGLOBULIN; HEAT-STABILITY; GLYCATION; MALTODEXTRIN; IMPROVEMENT; GLYCOSYLATION; FUNCTIONALITY;

D O I：

10.1021/acs.jafc.8b02104

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Glycation of proteins via the first stage of the Maillard reaction is capable of improving their stability but not economically feasible yet. This work reports the glycation of whey protein isolate (WPI) with maltodextrin at a high yield after heating electrospun fibers made from the reactants. Glycoconjugates were characterized by Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. The binding ratio between WPI and maltodextrin was assessed via the free amino groups. The molecular weight of the conjugates and the reaction yield were studied by size exclusion chromatography. The impact of different mass ratios between WPI and maltodextrin in the fibers (5:95, 10:90, 20:80, and 25:75 w/w) was investigated. With increasing WPI content, the binding ratio of maltodextrin decreased from,similar to 2.1 to similar to 1.2. Preferably small polysaccharides (2-13 kDa) from the maltodextrin reacted. Protein specific reaction yields of up to 44.52 +/- 7.46% w/w were demonstrated in all WPI-maltodextrin fibers after heating.

引用

页码：10283 / 10291

页数：9

共 47 条

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