Functional Properties of Maillard Conjugates Made from Whey Protein Isolate and Inulin

Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of conjugates, including emulsifying antioxidant properties, can be crucial when used in processed foods. This study aimed to manufacture whey protein isolate (WPI)/Inulin investigate how manufacturing variables heating temperature pH affect conjugates. The surface were assessed varying pH. grafting degree WPI/Inulin increased with increasing temperature, indicating enhanced conjugation efficiency. Surface hydrophobicity, (including activity index stability index), ABTS radical scavenging ability as increased. In conclusion, WPI/ Inulin successfully manufactured, critical factors enhancing conjugate properties.