EFFECT OF MAILLARD-BASED CONJUGATION WITH DEXTRAN ON THE FUNCTIONAL PROPERTIES OF WHEY PROTEIN

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SHEKARIPOUR F.; AMINLARI M.; NIAKOSARI M.; ESKANDARI M.H.

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ISSN: 2588-4824

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:5 | Issue:4 (18) Page(s): 1-8

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Title

EFFECT OF MAILLARD-BASED CONJUGATION WITH DEXTRAN ON THE FUNCTIONAL PROPERTIES OF WHEY PROTEIN

Author(s)

SHEKARIPOUR F. | AMINLARI M. | NIAKOSARI M. | ESKANDARI M.H. | Issue Writer Certificate

Keywords

WHEY PROTEINQ2

FUNCTIONAL PROPERTIESQ2

DEXTRANQ2

CONJUGATIONQ2

Abstract

The main purpose of this research was to conjugate concentrated WHEY PROTEIN 80% (WPC) with DEXTRAN under Maillard reaction conditions, to investigate the FUNCTIONAL PROPERTIES of the resulting conjugate. CONJUGATION was carried at different temperatures, different ratios of DEXTRAN: WHEY PROTEIN for different length of time. The covalent attachment of DEXTRAN to WHEY PROTEIN was confirmed by SDS-PAGE and gel filtration chromatography. The best condition was incubation at of 60oC for 10 days and at a 1:5 WHEY PROTEIN to DEXTRAN. The WHEY PROTEIN-dextran conjugate exhibited improved solubility at pH’s 3, 5, 7, 9 and at different temperatures (25, 40, and 60oC), increased heat stability, with better emulsion activity and emulsion stability compared with control samples (no heating, no DEXTRAN) and the samples heated in the absence of DEXTRAN.

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APA: Copy

SHEKARIPOUR, F., AMINLARI, M., NIAKOSARI, M., & ESKANDARI, M.H.. (2014). EFFECT OF MAILLARD-BASED CONJUGATION WITH DEXTRAN ON THE FUNCTIONAL PROPERTIES OF WHEY PROTEIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 1-8. SID. https://sid.ir/paper/176586/en

Vancouver: Copy

SHEKARIPOUR F., AMINLARI M., NIAKOSARI M., ESKANDARI M.H.. EFFECT OF MAILLARD-BASED CONJUGATION WITH DEXTRAN ON THE FUNCTIONAL PROPERTIES OF WHEY PROTEIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):1-8. Available from: https://sid.ir/paper/176586/en

IEEE: Copy

F. SHEKARIPOUR, M. AMINLARI, M. NIAKOSARI, and M.H. ESKANDARI, “EFFECT OF MAILLARD-BASED CONJUGATION WITH DEXTRAN ON THE FUNCTIONAL PROPERTIES OF WHEY PROTEIN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 1–8, 2014, [Online]. Available: https://sid.ir/paper/176586/en

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