Maillard Reaction of Xylooligosaccharides with Whey Protein Isolate (WPI) under Wet Heating Conditions and Emulsification and Rheology of Maillard Reaction Products
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Abstract:
In this work, the effect of mixing ratio (1:1, 1:2, 1:3, 1:4, W/W) on Maillard reaction between xylooligosaccharides and whey protein isolate (WPI) under wet heating conditions and emulsification and rheology of Maillard reaction products (MRPs) were investigated. Significant changes in browning intensity, pH and particle size showed that MRPs of WPI and xylooligosaccharides were successfully prepared. Results showed that the degree of Maillard reaction was the highest when the mixing ratio was 1:2. Compared to a system that has not undergone Maillard reaction, the average particle size of MRPs was reduced, and the largest value reached at the ratio of 1:2. The Maillard reaction improved the emulsification activity and emulsion stability of WPI, the MRPs showed the best emulsification activity (38.63 m2/g) and emulsion stability (65.23%) at a ratio of 1:2. Rheological tests showed that Maillard reaction modification enhanced the gelation of WPI, and the storage modulus of MRPs at a ratio of 1:3 had the biggest increase in which G' reached a value of about 97,000 Pa, seven times the value obtained in the initial WPI gel. At the same shear rate, the apparent viscosity of MRPs solution increased compared to WPI, while the effect of WPI addition on the viscosity of the system predominates. The above results showed that the rheological properties and emulsifying properties of WPI could be modified after Maillard reaction.
