Improved Heat Stability of Whey Protein Isolate by Glycation with Inulin

Glycation between proteins and sugars via the Maillard reaction has been shown to improve heat stability of proteins. In this study, inulin, a healthy dietary fiber, was glycated with whey protein isolate (WPI), effects conditions were investigated. Conjugates prepared by freeze-drying mixed WPI inulin solutions at 1:1 6:1 WPI-to-inulin weight ratios followed dry heating 70, 75, or 80 °C for 12 72 h under uncontrolled, 44%, 80% relative humidity. Heat evaluated turbidity, particle size, rheological measurements. Degree glycation assessed quantifying loss amino groups formation Amadori compounds. Results showed that conjugation led improved stability, as decreased turbidity size well ability maintain viscosity compared control samples. Based on groups, optimum achieved WPI–inulin mixtures 2:1, 4:1, temperature without controlling The could be due an increase in negative charge increased structural stabilization Under limited degree glycation, conjugates have great potential utilized food ingredients, especially beverage industry.