Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations

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dc.authoridhttps://orcid.org/0000-0001-6926-6251en_US
dc.authoridhttps://orcid.org/0000-0003-3125-6466en_US
dc.authorscopusid57197770736en_US
dc.authorscopusid7192649537en_US
dc.authorscopusid57193952706en_US
dc.authorscopusid25121006300en_US
dc.authorwosidLCR-3929-2024en_US
dc.contributor.authorDıblan, Sevgin
dc.contributor.authorSalum, Pelin
dc.contributor.authorUlusal, Fatma
dc.contributor.authorErbay, Zafer
dc.date.accessioned2024-08-26T13:36:46Z
dc.date.available2024-08-26T13:36:46Z
dc.date.issued2024en_US
dc.departmentMeslek Yüksekokulları, Mersin Tarsus OSB Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.description.abstractThis study utilized whey protein concentrate (WPC) as the primary protein source, employing the Maillard reaction to link it with three distinct carbohydrates: lactose, maltodextrin, and gum Arabic. Mixtures were prepared with a 1:4 protein-to-carbohydrate ratio, and conjugation was performed using dry heating at a temperature of 60 degrees C, 50% relative humidity for 8 h processing time. Under the same conditions, native WPC was heated as a control group. The formation of conjugates was tracked by monitoring absorbance changes, browning index (BI), and reduction in free amino groups (FAG). All conjugates exhibited significant loss of FAG, correlating with an increase in BI. Shifts in protein fingerprint bands observed via Fourier Transform Infrared Spectroscopy suggested potential protein-carbohydrate interactions, while X-ray diffraction showed increased sample crystallinity post-conjugation. Solubility assessments across pH levels (3.0-8.0) indicated a 10-13% rise in solubility for conjugated samples compared to mixtures, broadening their potential applications. Moreover, the emulsion stability index demonstrated improved stability after conjugation. Overall, the Maillard reaction-mediated conjugation enhanced the solubility and stability of emulsions.en_US
dc.identifier.citationDıblan, S., Salum, P., Ulusal, F. ve Erbay,Z. (2024). Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations, International Dairy Journal,158. Erişim adresi: https://doi.org/10.1016/j.idairyj.2024.106036.en_US
dc.identifier.doi10.1016/j.idairyj.2024.106036en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85199886951&en_US
dc.identifier.urihttps://hdl.handle.net/20.500.13099/368
dc.identifier.volume158en_US
dc.identifier.wos001285678600001en_US
dc.identifier.wosqualityQ2en_US
dc.institutionauthorDıblan, Sevgin
dc.institutionauthorUlusal, Fatma
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectProtein-carbohydrate conjugatesen_US
dc.subjectMaillard reactionen_US
dc.subjectFunctional propertiesen_US
dc.subjectWheyen_US
dc.titleImpact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variationsen_US
dc.typearticleen_US

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