Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides

Food Chemistry
Majid Nooshkam, Ashkan Madadlou

Abstract

Lactose was isomerised to lactulose by microwave heating and purified by a methanolic procedure to a product with approximately 72% lactulose content. Afterwards, lactose and the lactulose-rich product (PLu) were conjugated with either whey protein isolate (WPI) or its antioxidant hydrolysate (WPH) through microwaving. Lactose had a higher Maillard reactivity than PLu, and WPH was more reactive than WPI. The browning intensity of WPI-sugar systems was however higher than that of WPH-sugar pairs. Atomic force microscopy showed larger (up to ≈103 nm) particles for WPI-PLu conjugates compared to WPH-PLu counterparts (up to ≈39 nm). The Maillard conjugation progressively increased the radical-scavenging activity of WPI/WPH-sugar pairs with increasing conjugation time and improved the foaming properties of WPI and WPH. The WPI/WPH-sugar conjugates showed higher solubility and emulsification index than unreacted counterpart pairs. For native WPI, β-lactoglobulin was not degraded by in vitro gastric digestion, whereas for WPH-PLu conjugates degraded completely.

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Citations

Dec 22, 2016·Critical Reviews in Food Science and Nutrition·Ashkan Madadlou, Alireza Abbaspourrad
Jan 20, 2017·Critical Reviews in Food Science and Nutrition·Mehri Karbasi, Ashkan Madadlou
Aug 23, 2019·Critical Reviews in Food Science and Nutrition·Glenn A A van LieshoutKasper A Hettinga
Dec 7, 2019·Food Science and Biotechnology·Majid NooshkamSeyed Ali Mortazavi
Apr 15, 2021·Critical Reviews in Food Science and Nutrition·Rishi Ravindra NaikCordelia Selomulya
Aug 16, 2018·Journal of Agricultural and Food Chemistry·Mingming WangRuijin Yang

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