Maillard-Induced Glycation of Whey Protein Hydrolysate and its Effects on Physiochemical Characteristics and Shelf-life Stability

Abstract

Whey protein hydrolysates (WPH) are value-added ingredients, but a challenge with their commercial usage is their increased reactivity in many deteriorative reactions including moisture-induced protein/peptide aggregation. However, it is hypothesized that Maillard-induced glycation, which has previously been used to impart novel functionality to food proteins, may reduce moisture-induced protein/peptide aggregation of protein hydrolysate powders during storage. Maillard glycation of WPH was induced during incubation at 60°C, and 49% relative humidity (RH). WPH incubated with dextran for 48 h was selected for further study. Basic composition of PGWPH along with a moisture sorption isotherm, digestibility and lysine blockage were determined. A controlled accelerated shelf-life study of PGWPH and WPH was then carried out at 45°C and 31%/65% relative humidity (RH) for up to 28 days to evaluate the effects of glycation on stability. Reaction kinetics were used where possible to better understand the effects of storage conditions and sample types.