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Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin.

ABSTRACT: Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm (p?

SUBMITTER: Gao F

PROVIDER: S-EPMC6811463 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature

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Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin.

Gao Feng F Zhang Xuefei X Wang Hao H Sun Xiaomeng X Wang Jiaqi J Wang Cuina C

Food science and biotechnology 20190219 5

Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm (<i>p</i> < 0.05). Whey protein after heating showed s ...[more]

PMID: 31695935

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