Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 508201
Title High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions
Author(s) Avila Ruiz, Geraldine; Xi, Bingyan; Minor, Marcel; Sala, Guido; Boekel, Tiny van; Fogliano, Vincenzo; Stieger, Markus
Source Journal of Agricultural and Food Chemistry 64 (2016)38. - ISSN 0021-8561 - p. 7208 - 7215.
DOI http://dx.doi.org/10.1021/acs.jafc.6b01955
Department(s) FBR Food Technology
VLAG
Food Quality and Design
CS OnderwijsinstituutOnderwijsinstituut
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) browning - high-pressure-high-temperature processing - Maillard reactions - protein aggregation - whey protein
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.

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