File(s) not publicly available
Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose
journal contributionposted on 2022-10-24, 01:45 authored by Amdadul HaqueAmdadul Haque, J Chen, P Aldred, B Adhikari
The denaturation kinetics of whey protein isolate (WPI), in the presence and absence of lactose and trehalose, was quantified in a convective air-drying environment. Single droplets of WPI, WPI-lactose and WPI-trehalose were dried in conditioned air (2.5% RH, 0.5 m/s air velocity) at two temperatures (65 °C and 80 °C) for 500 s. The initial solid concentration of these solutions was 10% (w/v) in all the samples. Approximately 68% of WPI was denatured when it was dried in the absence of sugars. Addition of 20% trehalose prevented the irreversible denaturation of WPI at both temperatures. Thirty percent lactose was required to prevent denaturation of WPI at 65 °C and the same amount of lactose protected only 70% of WPI from denaturation at 80 °C. The secondary structures of WPI were found to be altered by the drying-induced stresses, even in the presence of 20% trehalose and 30% lactose.