Rheological Properties of Thermal Gels Prepared from Whey Protein-β-glucan Maillard Products
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Abstract:
Protein/polysaccharide conjugates obtained by Maillard reaction (MR) have good emulsifying properties. However, only few reports are available on the use of MR protein/polysaccharide gel systems. Whey protein isolate (WPI) and barley β-glucan (BGL) with different molecular weights (20~210 ku) were used to prepare WPI-BGL Maillard products by dry heat processing in this study. Browning intensity was measured by spectrophotometry, the structure was analyzed by fluorescence spectra, and the effect of MR on the rheological properties of WPI-BGL thermal gel was explored. The results showed that the browning intensity was highest for WPI-BGL20, the ionic strength affected the rheological properties of WPI-BGL gel, the fluorescence intensity of WPI-BGL samples was lower than that of WPI, and the MR between WPI and BGL resulted in a significant change in structure and a decrease in gel storage modulus (G'). This was possibly due to the suppression of disulfide bond formation between protein molecules and hydrophobic interactions in WPI-BGL systems, leading to weakening of the WPI-BGL gel. G' of the WPI-BGL gel reduced gradually with a decrease in BGL molecular weight, indicating that a greater extent of MR results in a weaker conjugate gel.
