Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates
The current study investigated the effect of ultrasonication treatment on the conjugation of whey protein concentrate (WPC) with fructooligosaccharides (FOS) via the Maillard reaction (MR). The degree of glycation (DG) was evaluated by assessing the loss of amino groups using the o-phthaldialdehyde...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1531089/full |
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| author | Pallavi Singh Anirban Roy Aditi Kundu Firoz Mondal Mehulee Sarkar Supradip Saha |
| author_facet | Pallavi Singh Anirban Roy Aditi Kundu Firoz Mondal Mehulee Sarkar Supradip Saha |
| author_sort | Pallavi Singh |
| collection | DOAJ |
| description | The current study investigated the effect of ultrasonication treatment on the conjugation of whey protein concentrate (WPC) with fructooligosaccharides (FOS) via the Maillard reaction (MR). The degree of glycation (DG) was evaluated by assessing the loss of amino groups using the o-phthaldialdehyde (OPA) method, and Maillard-type conjugation was confirmed through Fourier-transform infrared spectroscopy (FTIR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Ultrasonication significantly accelerated the glycation reaction, achieving a glycation degree of 49.6% in just 60 min, compared to 12.4% over 16 h with conventional heating. This method produced Maillard-type conjugates with reduced browning intensity and improved, controlled protein solubility at acidic pH with higher oligosaccharide ratios, offering valuable potential for protein delivery applications. Furthermore, response surface methodology (RSM) was used for optimizing the Maillard reaction (MR) conditions for WPC and FOS. |
| format | Article |
| id | doaj-art-e4c4bd8a8ea64e49a6bfdf06532da9ca |
| institution | OA Journals |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-e4c4bd8a8ea64e49a6bfdf06532da9ca2025-08-20T01:49:04ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-05-011210.3389/fnut.2025.15310891531089Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugatesPallavi Singh0Anirban Roy1Aditi Kundu2Firoz Mondal3Mehulee Sarkar4Supradip Saha5Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaDivision of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaDivision of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaDivision of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaDivision of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaDivision of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaThe current study investigated the effect of ultrasonication treatment on the conjugation of whey protein concentrate (WPC) with fructooligosaccharides (FOS) via the Maillard reaction (MR). The degree of glycation (DG) was evaluated by assessing the loss of amino groups using the o-phthaldialdehyde (OPA) method, and Maillard-type conjugation was confirmed through Fourier-transform infrared spectroscopy (FTIR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Ultrasonication significantly accelerated the glycation reaction, achieving a glycation degree of 49.6% in just 60 min, compared to 12.4% over 16 h with conventional heating. This method produced Maillard-type conjugates with reduced browning intensity and improved, controlled protein solubility at acidic pH with higher oligosaccharide ratios, offering valuable potential for protein delivery applications. Furthermore, response surface methodology (RSM) was used for optimizing the Maillard reaction (MR) conditions for WPC and FOS.https://www.frontiersin.org/articles/10.3389/fnut.2025.1531089/fullwhey protein concentratefructooligosaccharideultrasonicationMaillard reactionresponse surface methodology |
| spellingShingle | Pallavi Singh Anirban Roy Aditi Kundu Firoz Mondal Mehulee Sarkar Supradip Saha Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates Frontiers in Nutrition whey protein concentrate fructooligosaccharide ultrasonication Maillard reaction response surface methodology |
| title | Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates |
| title_full | Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates |
| title_fullStr | Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates |
| title_full_unstemmed | Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates |
| title_short | Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates |
| title_sort | ultrasound assisted maillard reaction for the preparation of whey protein fructooligosaccharide conjugates |
| topic | whey protein concentrate fructooligosaccharide ultrasonication Maillard reaction response surface methodology |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1531089/full |
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