title: High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions.
abstract: 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.
authors: Food and Biobased Research, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands.|Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands.
authors: Geraldine
authors: G
authors: Avila Ruiz
authors: Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands.
authors: Bingyan
authors: B
authors: Xi
authors: Food and Biobased Research, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors: Marcel
authors: M
authors: Minor
authors: Food and Biobased Research, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors: Guido
authors: G
authors: Sala
authors: Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands.
authors: Martinus
authors: M
authors: van Boekel
authors: Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands.
authors: Vincenzo
authors: V
authors: Fogliano
authors: Division of Human Nutrition, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors: Markus
authors: M
authors: Stieger
mesh_terms: D001628:Beverages / Q000032:analysis; D005511:Food Handling; D005947:Glucose / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D064427:Nutritive Sweeteners / Q000737:chemistry*; D011312:Pressure; D012996:Solutions; D014199:Trehalose / Q000737:chemistry; D014783:Viscosity; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D064427:Nutritive Sweeteners; D012996:Solutions; D000067816:Whey Proteins; D014199:Trehalose; D005947:Glucose
keywords: Maillard reactions; browning; high-pressure−high-temperature processing; protein aggregation; whey protein