Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein
Consumer demand for dairy products like cheese and curds has resulted in a rise in whey production, which has caused significant waste and environmental issues. For this reason, improving the functional characteristics of whey proteins and their usage value are essential. In this study, camel whey p...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2201 |
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| author | Ying Liu Chunyan Ran Hongyi Zhang Yaqi Cheng Minaer Huanbieke Yuying Liu Jie Yang Yuqing Mei Yang Qu |
| author_facet | Ying Liu Chunyan Ran Hongyi Zhang Yaqi Cheng Minaer Huanbieke Yuying Liu Jie Yang Yuqing Mei Yang Qu |
| author_sort | Ying Liu |
| collection | DOAJ |
| description | Consumer demand for dairy products like cheese and curds has resulted in a rise in whey production, which has caused significant waste and environmental issues. For this reason, improving the functional characteristics of whey proteins and their usage value are essential. In this study, camel whey protein–galactose conjugates (CWP-Gal) and camel whey protein–glucose conjugates (CWP-Glu) were prepared through the Maillard reaction, and their structural and functional properties were characterized. Improvements in solubility of 14.90% and 8.17%, emulsification activity of 15.53% and 13.64%, and foaming capacity of 113.95% and 106.03% were demonstrated by CWP-Gal and CWP-Glu in comparison to camel whey protein (CWP). Circular dichroism analysis revealed secondary structure alterations in CWP-Gal and CWP-Glu compared to CWP. SDS-PAGE, FT-IR, and intrinsic fluorescence spectroscopy all verified that sugar molecules and proteins were covalently conjugated. SEM analysis revealed that the conjugates had a more sparsely packed microstructure. The results demonstrate that CWP-Gal exhibits enhanced structural stability and superior functional properties, providing a scientific basis for its potential utilization in the food industry. |
| format | Article |
| id | doaj-art-282a5e4f77d9402e80e47a303be7718b |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-282a5e4f77d9402e80e47a303be7718b2025-08-20T03:17:52ZengMDPI AGFoods2304-81582025-06-011413220110.3390/foods14132201Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey ProteinYing Liu0Chunyan Ran1Hongyi Zhang2Yaqi Cheng3Minaer Huanbieke4Yuying Liu5Jie Yang6Yuqing Mei7Yang Qu8College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaConsumer demand for dairy products like cheese and curds has resulted in a rise in whey production, which has caused significant waste and environmental issues. For this reason, improving the functional characteristics of whey proteins and their usage value are essential. In this study, camel whey protein–galactose conjugates (CWP-Gal) and camel whey protein–glucose conjugates (CWP-Glu) were prepared through the Maillard reaction, and their structural and functional properties were characterized. Improvements in solubility of 14.90% and 8.17%, emulsification activity of 15.53% and 13.64%, and foaming capacity of 113.95% and 106.03% were demonstrated by CWP-Gal and CWP-Glu in comparison to camel whey protein (CWP). Circular dichroism analysis revealed secondary structure alterations in CWP-Gal and CWP-Glu compared to CWP. SDS-PAGE, FT-IR, and intrinsic fluorescence spectroscopy all verified that sugar molecules and proteins were covalently conjugated. SEM analysis revealed that the conjugates had a more sparsely packed microstructure. The results demonstrate that CWP-Gal exhibits enhanced structural stability and superior functional properties, providing a scientific basis for its potential utilization in the food industry.https://www.mdpi.com/2304-8158/14/13/2201camel whey proteinMaillard reactionfunctional propertiesstructural properties |
| spellingShingle | Ying Liu Chunyan Ran Hongyi Zhang Yaqi Cheng Minaer Huanbieke Yuying Liu Jie Yang Yuqing Mei Yang Qu Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein Foods camel whey protein Maillard reaction functional properties structural properties |
| title | Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein |
| title_full | Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein |
| title_fullStr | Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein |
| title_full_unstemmed | Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein |
| title_short | Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein |
| title_sort | effects of the maillard reaction on the structural and functional properties of camel whey protein |
| topic | camel whey protein Maillard reaction functional properties structural properties |
| url | https://www.mdpi.com/2304-8158/14/13/2201 |
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