High-Pressure–High-Temperature Processing Reduces
Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions
Version 3 2016-09-22, 15:38
Version 2 2016-09-22, 13:36
Version 1 2016-09-19, 13:54
Posted on 2016-09-02 - 00:00
The aim of the study
was to determine the influence of pressure
in high-pressure–high-temperature (HPHT) processing on Maillard
reactions and protein aggregation of whey protein–sugar solutions.
Solutions of whey protein isolate containing either glucose or trehalose
at pH 6, 7, and 9 were treated by HPHT processing or conventional
high-temperature (HT) treatments. Browning was reduced, and early
and advanced Maillard reactions were retarded under HPHT processing
at all pH values compared to HT treatment. HPHT induced a larger pH
drop than HT treatments, especially at pH 9, which was not associated
with Maillard reactions. After HPHT processing at pH 7, protein aggregation
and viscosity of whey protein isolate–glucose/trehalose solutions
remained unchanged. It was concluded that HPHT processing can potentially
improve the quality of protein–sugar-containing foods, for
which browning and high viscosities are undesired, such as high-protein
beverages.
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Avila Ruiz, Geraldine; Xi, Bingyan; Minor, Marcel; Sala, Guido; van Boekel, Martinus; Fogliano, Vincenzo; et al. (2016). High-Pressure–High-Temperature Processing Reduces
Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions. ACS Publications. Collection. https://doi.org/10.1021/acs.jafc.6b01955
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AUTHORS (7)
GA
Geraldine Avila Ruiz
BX
Bingyan Xi
MM
Marcel Minor
GS
Guido Sala
Mv
Martinus van Boekel
VF
Vincenzo Fogliano
MS
Markus Stieger