- Title
- Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose
- Creator
- Haque, M. Amdadul; Chen, Jie; Aldred, Peter; Adhikari, Benu
- Date
- 2015
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/76418
- Identifier
- vital:7532
- Identifier
-
https://doi.org/10.1016/j.foodchem.2014.12.064
- Identifier
- ISSN:0308-8146
- Abstract
- 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.
- Publisher
- Elsevier Ltd
- Relation
- Food Chemistry Vol. 177, no. (2015), p. 8-16
- Rights
- © 2014 Elsevier Ltd. All rights reserved.
- Rights
- This metadata is freely available under a CCO license
- Subject
- MD Multidisciplinary; Denaturation; Lactose; Morphology; Secondary structure; Trehalose; Whey protein isolate
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