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Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin

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Abstract

Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm (p < 0.05). Whey protein after heating showed significantly lower zeta potential and inulin decreased the value of all heated samples further (p < 0.05) except for samples after dry-heating. Heating decreased the free sulfhydryl group content of whey protein samples while presence of inulin decreased further (p < 0.05). Dry-heating decreased while wet-heating increased the surface hydrophobicity of whey protein. Inulin had no effect on the surface hydrophobicity of heated whey protein under dry-heating but decreased under wet-heating.

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Acknowledgements

The financial support for this project was provided by the Education Department of Jilin Province (JJKH20180170KJ).

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Authors and Affiliations

  1. Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Xi’an Road 5333#, Changchun, 130062, Jilin, China

    Feng Gao, Xuefei Zhang, Hao Wang, Xiaomeng Sun, Jiaqi Wang & Cuina Wang

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  1. Feng Gao
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  2. Xuefei Zhang
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  3. Hao Wang
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  4. Xiaomeng Sun
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Correspondence to Cuina Wang.

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Gao, F., Zhang, X., Wang, H. et al. Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin. Food Sci Biotechnol 28, 1367–1374 (2019). https://doi.org/10.1007/s10068-019-00577-w

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