title: Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose.
abstract: 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, 0.5m/s air velocity) at two temperatures (65°C and 80°C) for 500s. 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.
authors: School of Applied Sciences, RMIT University, Melbourne City Campus, VIC 3001, Australia; Department of Agro-processing, BSMRAU, Gazipur 1706, Bangladesh.
authors: M Amdadul
authors: MA
authors: Haque
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Jie
authors: J
authors: Chen
authors: School of Health Sciences, Federation University Australia, Mt Helen, VIC 3353, Australia.
authors: Peter
authors: P
authors: Aldred
authors: School of Applied Sciences, RMIT University, Melbourne City Campus, VIC 3001, Australia. Electronic address: benu.adhikari@rmit.edu.au.
authors: Benu
authors: B
authors: Adhikari
mesh_terms: D007700:Kinetics; D007785:Lactose / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D011489:Protein Denaturation; D017433:Protein Structure, Secondary; D014199:Trehalose / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D000067816:Whey Proteins; D014199:Trehalose; D007785:Lactose
keywords: Denaturation; Lactose; Morphology; Secondary structure; Trehalose; Whey protein isolate