Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture
This chapter presents thermal denaturation studies of whey protein and maltodextrin mixture. Different compositions of whey protein–maltodextrin mixture were exposed to various temperature and holding time. The main protein contents, i.e., β-lactoglobulin (β-lg) and α-lactalbumin (α-lac) before and...
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| Format: | Book Chapter |
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Springer
2013
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| Online Access: | http://umpir.ump.edu.my/id/eprint/5009/ |
| _version_ | 1848817513782050816 |
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| author | Nuraini, Mohd Yusoff Jolius, Gimbun M. M., Yusoff |
| author2 | Pogaku, Ravindra |
| author_facet | Pogaku, Ravindra Nuraini, Mohd Yusoff Jolius, Gimbun M. M., Yusoff |
| author_sort | Nuraini, Mohd Yusoff |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | This chapter presents thermal denaturation studies of whey protein and maltodextrin mixture. Different compositions of whey protein–maltodextrin mixture were exposed to various temperature and holding time. The main protein contents, i.e., β-lactoglobulin (β-lg) and α-lactalbumin (α-lac) before and after heat exposures were analyzed using ultra-performance liquid chromatography. Significant decreases in protein contents were found as temperature and holding time increases. Addition of maltodextrin to whey protein solution reduces the protein denaturation significantly. Formulation of 9:1 WPI to maltodextrin ratio was shown to reduce α-lac denaturation by up to 15.1 % and even higher reduction for β-lg which is up to 74.6 % after 20 min at 70 °C. Results from UPLC analysis of the residual native protein suggests that the thermal sensitivity of β-lg was higher compared with α-lac. Over 97 % of β-lg was denatured after 20 min as opposed to about 60 % for α-lac at 80 °C. Protein denaturation was also observed to increase proportionally with temperature. Results from this work may be useful to preserve the protein content in milk during processing involving thermal exposure. |
| first_indexed | 2025-11-15T01:22:58Z |
| format | Book Chapter |
| id | ump-5009 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| last_indexed | 2025-11-15T01:22:58Z |
| publishDate | 2013 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-50092018-01-22T01:22:58Z http://umpir.ump.edu.my/id/eprint/5009/ Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture Nuraini, Mohd Yusoff Jolius, Gimbun M. M., Yusoff TP Chemical technology QD Chemistry This chapter presents thermal denaturation studies of whey protein and maltodextrin mixture. Different compositions of whey protein–maltodextrin mixture were exposed to various temperature and holding time. The main protein contents, i.e., β-lactoglobulin (β-lg) and α-lactalbumin (α-lac) before and after heat exposures were analyzed using ultra-performance liquid chromatography. Significant decreases in protein contents were found as temperature and holding time increases. Addition of maltodextrin to whey protein solution reduces the protein denaturation significantly. Formulation of 9:1 WPI to maltodextrin ratio was shown to reduce α-lac denaturation by up to 15.1 % and even higher reduction for β-lg which is up to 74.6 % after 20 min at 70 °C. Results from UPLC analysis of the residual native protein suggests that the thermal sensitivity of β-lg was higher compared with α-lac. Over 97 % of β-lg was denatured after 20 min as opposed to about 60 % for α-lac at 80 °C. Protein denaturation was also observed to increase proportionally with temperature. Results from this work may be useful to preserve the protein content in milk during processing involving thermal exposure. Springer Pogaku, Ravindra Bono, Awang Chu, Christopher 2013 Book Chapter PeerReviewed Nuraini, Mohd Yusoff and Jolius, Gimbun and M. M., Yusoff (2013) Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture. In: Developments in Sustainable Chemical and Bioprocess Technology. Springer, US, pp. 151-157. ISBN 978-1-4614-6207-1, 978-1-4614-6208-8 (online) http://dx.doi.org/10.1007/978-1-4614-6208-8_20 DOI: 10.1007/978-1-4614-6208-8_20 |
| spellingShingle | TP Chemical technology QD Chemistry Nuraini, Mohd Yusoff Jolius, Gimbun M. M., Yusoff Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture |
| title | Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture |
| title_full | Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture |
| title_fullStr | Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture |
| title_full_unstemmed | Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture |
| title_short | Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture |
| title_sort | thermal denaturation kinetics of whey protein and maltodextrin mixture |
| topic | TP Chemical technology QD Chemistry |
| url | http://umpir.ump.edu.my/id/eprint/5009/ http://umpir.ump.edu.my/id/eprint/5009/ http://umpir.ump.edu.my/id/eprint/5009/ |