Improved Heat Stability of Whey Protein Isolate by Glycation with Inulin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Conjugate Preparation
2.3. Visual Observation
2.4. Amadori Compounds and Available Free Amino Groups
2.5. Particle Size and Turbidity
2.6. Zeta Potential
2.7. Differential Scanning Calorimetry (DSC)
2.8. Viscosity Measurement
2.9. Statistical Analysis
3. Results and Discussion
3.1. Visual Observation
3.2. Degree of Glycation
3.2.1. Amadori Compounds
3.2.2. Available Amino Groups
3.3. Heat Stability
3.4. Flow Behavior
3.5. Zeta Potential
3.6. Differential Scanning Calorimetry
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Td (°C) | ΔH (kJ/g) |
---|---|---|
WPI | 71.21 ± 0.04 a | 6.90 ± 0.54 a |
CJ 6:1-72 h | 71.82 ± 0.03 b | 3.60 ± 0.54 b |
CJ 2:1-72 h | 73.60 ± 0.08 c | 2.85 ± 0.86 b |
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He, Y.; Vardhanabhuti, B. Improved Heat Stability of Whey Protein Isolate by Glycation with Inulin. Dairy 2021, 2, 135-147. https://doi.org/10.3390/dairy2010013
He Y, Vardhanabhuti B. Improved Heat Stability of Whey Protein Isolate by Glycation with Inulin. Dairy. 2021; 2(1):135-147. https://doi.org/10.3390/dairy2010013
Chicago/Turabian StyleHe, Yue, and Bongkosh Vardhanabhuti. 2021. "Improved Heat Stability of Whey Protein Isolate by Glycation with Inulin" Dairy 2, no. 1: 135-147. https://doi.org/10.3390/dairy2010013