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Preparation and Functional Characterization of Whey Protein-Maltodextrin Conjugates

Sonu KS, Bimlesh M, Rajan S and Rajesh K

Whey protein (WP) was glycated with maltodextrin (MD) by a Maillard type reaction by dry heat treatment of lyophilized mixture of whey protein concentrate 70 and maltodextrin at 90°C for 2 hours at 80% relative humidity. Glycation was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis and degree of glycation using 2,4,6-Trinitrobenzene sulfonic acid method. The structural changes of WP-MD were assessed using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy. The isoelectric point of WP was shifted towards lower pH side after glycated with MD. The conjugates had improved emulsifying properties compared to WPC and WPC-MD mixes. When assessed in the pH range 3.0-7.0, conjugates had improved solubility compared to WPC, particularly around isoelectric point of the protein. The results indicate that the WP-MD conjugates have better functional properties and can be further used as food grade wall materials in the preparation of micro/nano-emulsions in food systems.