Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction

Area of Science:

• Food Chemistry
• Biochemistry
• Material Science

Background:

• Protein-polysaccharide glycates are formed using the Maillard reaction, creating Schiff base linkages.
• These glycates serve as effective emulsifiers, foaming agents, and gelling agents in food applications.
• They also enhance protein solubility and thermal stability.

Purpose of the Study:

• To investigate the hydrolytic dissociation of protein-polysaccharide glycates.
• To determine the kinetics and equilibrium of glycates' hydrolysis.
• To provide data for optimizing the use of glycates in food products by avoiding hydrolysis.

Main Methods:

• Hydrolysis of whey protein isolate-dextran glycates was measured over time and temperature.
• Rate and equilibrium constants for glycate hydrolysis were calculated.
• Hydrolysis was assessed under various temperature conditions relevant to food processing.

Main Results:

• Glycates were found to undergo hydrolysis in aqueous solutions at typical food processing temperatures.
• At 60 °C (hot food storage), equilibrium fractional hydrolysis reached 44%.
• At 22 °C (ambient temperature), equilibrium fractional hydrolysis was 8%.

Conclusions:

• The Schiff base linkage in glycates is reversible and susceptible to hydrolysis.
• Temperature significantly influences the extent of glycates' hydrolysis.
• Knowledge of hydrolysis conditions is crucial for the successful application of glycates in new food formulations.