Structural and functional properties of whey protein isolate–inulin conjugates prepared with ultrasound or wet heating method

• Published in: Journal of the science of food and agriculture Vol. 104; no. 12; pp. 7281 - 7290
• Main Authors: Qin, Yu‐Qing, Fan, Yan‐Ge, Ren, Jing‐Nan, Wang, Liu‐Yan, Han, Nan‐Feng, Fan, Gang
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.09.2024; John Wiley and Sons, Limited
• Subjects: agriculture; Amino acids; antioxidant activity; Antioxidants; Antioxidants - chemistry; Banded structure; Chemical activity; Circular dichroism; circular dichroism spectroscopy; conjugate; Conjugates; Dichroism; Electrophoresis; emulsions; Emulsions - chemistry; fluorescence; Food industry; Fourier transforms; free amino acids; functional properties; Heat treatment; Heating; High temperature; Hot Temperature; Infrared spectroscopy; Inulin; isoelectric point; Maillard Reaction; Polyacrylamide; polyacrylamide gel electrophoresis; Polysaccharides; Protein structure; Proteins; Secondary structure; Sodium dodecyl sulfate; Sodium lauryl sulfate; Spectroscopy; Spectrum analysis; Structure-function relationships; Thermal stability; Ultrasonic imaging; Ultrasonic methods; Ultrasonic processing; Ultrasonic testing; ultrasonic treatment; ultrasonics; Ultrasound; wet heating; Whey; Whey protein; whey protein isolate; Whey Proteins - chemistry; functional properties; inulin; conjugate; whey protein isolate; ultrasound; wet heating
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.13549

BACKGROUND Whey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in the food industry. The preparation of WPI–polysaccharide cova...