Food and Biobased Research, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands.
J Agric Food Chem. 2016 Sep 28;64(38):7208-15. doi: 10.1021/acs.jafc.6b01955. Epub 2016 Sep 19.
The aim of the study was to determine the influence of pressure in high-pressure-high-temperature (HPHT) processing on Maillard reactions and protein aggregation of whey protein-sugar solutions. Solutions of whey protein isolate containing either glucose or trehalose at pH 6, 7, and 9 were treated by HPHT processing or conventional high-temperature (HT) treatments. Browning was reduced, and early and advanced Maillard reactions were retarded under HPHT processing at all pH values compared to HT treatment. HPHT induced a larger pH drop than HT treatments, especially at pH 9, which was not associated with Maillard reactions. After HPHT processing at pH 7, protein aggregation and viscosity of whey protein isolate-glucose/trehalose solutions remained unchanged. It was concluded that HPHT processing can potentially improve the quality of protein-sugar-containing foods, for which browning and high viscosities are undesired, such as high-protein beverages.
本研究旨在确定高压高温（HPHT）处理对乳清蛋白-糖溶液中美拉德反应和蛋白质聚集的影响。在 pH 值为 6、7 和 9 时，乳清蛋白分离物的溶液中分别含有葡萄糖或海藻糖，通过 HPHT 处理或常规高温（HT）处理。与 HT 处理相比，在所有 pH 值下，HPHT 处理均降低了褐变，并且早期和晚期美拉德反应受到抑制。与 HT 处理相比，HPHT 处理会引起更大的 pH 值下降，尤其是在 pH 值为 9 时，这与美拉德反应无关。在 pH 值为 7 时进行 HPHT 处理后，乳清蛋白分离物-葡萄糖/海藻糖溶液的蛋白质聚集和粘度保持不变。因此，可以得出结论，HPHT 处理有可能改善那些不希望出现褐变和高粘度的含蛋白质-糖食品的质量，例如高蛋白饮料。
