Enhancing solubility, emulsion properties, and antioxidant activity of whey protein powder via wet−heating conjugated with galactooligosaccharides
Nareekan Chaiwong, Phisit Seesuriyachan, Pornchai Rachtanapun, Mohsen Gavahian, Sneh Punia Bangar, Amin Mousavi Khaneghah, Sutee Wangtueai, Noppol Leksawasdi, Kittisak Jantanasakulwong, Auengploy Chailangka, Sarana Rose Sommano, Juan Manuel Castagnini, Yuthana Phimolsiripol
Abstract
This study investigated the effect of whey protein powder (WP) to galactooligosaccharide (GOS) ratios (2:1, 1:1, and 1:2) and reaction times (0, 2, 4, and 6 h) on the characteristics and functionalities of WP−GOS conjugates prepared by wet−heating Maillard reaction. Degree of glycation (DG), color development, molecular weight distribution (SDS−PAGE), functional group composition (FTIR), microstructure (scanning electron microscopy analysis), protein functionality (emulsifying and foaming), and antioxidant activities were evaluated. The conjugates achieved a 34−52 % DG with a clear correlation between reaction time and browning index with the highest value at 1:2 ratio for 6 h. The WP−GOS conjugates exhibited approximately 2–fold greater DPPH (64.42 %) and ABTS scavenging activity (58.38 %), compared to the unconjugated sample (37.63 % DPPH and 36.98 % ABTS). Furthermore, the conjugates improved emulsifying activity index of 24.28 m 2 /g and an emulsifying stability index of 52.09 min, as well as enhanced foaming capacity of 63.3 % and foaming stability of 77.87 %. The WP−GOS conjugates prepared at the optimal ratio and reaction time exhibited improved emulsifying and foaming properties, suggesting potential applications as novel food ingredients with enhanced bioactivities that could improve food nutrition. • Maillard reaction boosts whey protein and GOS functional properties. • WP-GOS conjugation promises novel food ingredients and materials. • Glycated proteins find diverse uses in food development, like emulsions, foams, films, and encapsulation.