Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 31-44Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.08.057
Keywords
Dry heating; Whey protein; Functionality; Denaturation; Aggregation; Glycation
Categories
Funding
- Regional council of Brittany [13008651]
- Regional council of Pays de la Loire [2014-07081]
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Whey protein products are of widespread use as food ingredients because of their high nutritional, biological and functional properties. Whey proteins are important structural components in many foods as used in their native form, for example for their heat-induced gelation abilities. Furthermore, they also offer reliable functionalities when modified by heating processes as denatured or aggregated proteins. Heat treatment of whey proteins in a liquid state has received much attention in recent years. While dry heating of whey proteins, say heating whey proteins in the dry state, is frequently cited in the literature as a potential and efficient means to improve the functional properties of proteins, it has received very little attention. We report first on the dry heating of whey products as applied to promote glycation of whey proteins with a low denaturation, and second, to promote their denaturation and aggregation and on their consequences on the functional properties of whey proteins.
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