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P. PICHAN, C. R. Daubert, and D. A. Clare. Dept. of Food Science, North Carolina State Univ., 127 Withers Hall, Box 7624, Raleigh, NC 27695-7624 Protein-carbohydrate conjugates have an important influence on the structure and stability of food systems. Many chemical and enzymatic methods have been developed to improve the functional properties of whey proteins by covalent coupling of protein with polysaccharides. However, most of these methods are inappropriate for food applications because of potential health hazards. These disadvantages may be circumvented by inducing a Maillard-type reaction between the free amino groups in proteins and the reducing-end carbonyl groups in polysaccharides during thermal treatment. A novel process is described for creating a protein-carbohydrate conjugate by inducing the Maillard reaction without additional chemicals, thereby generating new functional biopolymers with excellent rheological properties. The study is focused on a process to simplify protein-carbohydrate complex formation. Modified whey protein (MWP) and corn syrup solids served as protein and carbohydrate sources, respectively, for the development of these complexes. Color measurement, O-phthaldialdehyde (OPA) assays, SDS-PAGE, scanning electron microscopy, and rheological techniques verified complex formation and functionality. The newly developed modified protein-carbohydrate complexes were slightly brown in color, and formation of glyco-conjugates was demonstrated by determining the reduction of free amino groups by using the OPA assay. Covalent attachment of carbohydrate with MWP was confirmed by SDS-PAGE. Scanning electron micrographs confirmed the carbohydrate was held between the polymeric fibrils of protein. Improvement in functionality was demonstrated by rheological studies, indicating that complex formation induced stabilizing functionality at a lower critical concentration than MWP alone. Complex formation was achieved using modified whey protein and corn syrup solutions. Therefore, this dairy-based food constituent could potentially function as a stabilizer, replacing carbohydrate components. The end product represents a "high-protein, low carbohydrate" food ingredient for application within the food industry.
Session 31, Dairy Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |