Abstract
The conjugation reaction of electrospun fibers of a mixture of whey protein isolate (WPI) and dextran using different molecular weights (40, 70, and 100 kDa) and mixing ratios was studied. This study includes the electrospinnability of a mixture of WPI and dextran, and the conjugation reaction between them via the initial stage of the Maillard reaction. The WPI-dextran fibers were characterized using optical and transmission electron microscopy. The covalent attachment of dextran to WPI was confirmed using sodium-dodecyl-sulfate-polyacrylamide gel-electrophoresis with protein and glycoprotein staining. Both 70 and 100 kDa of dextran and WPI at mixing ratios of 2:1 and 3:1 in phosphate buffer (30 mM, pH 6.5) were electrospun using needleless electrospinning. The solution concentration of the mixture was 50 wt% (33.3/37.5 wt% for dextran/16.5/12.5 wt% for WPI). The optimal conjugation conditions chosen from the experiments were a mixture of dextran (70 kDa)-WPI at 3:1 (75% relative humidity, 60 °C, 48 h).
| Original language | English |
|---|---|
| Pages (from-to) | 2193-2200 |
| Number of pages | 8 |
| Journal | Food and Function |
| Volume | 9 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Apr 2018 |
Bibliographical note
Publisher Copyright:© 2019 The Royal Society of Chemistry.
Funding
Stefan K. Baier is an employee of PepsiCo Inc. The views expressed in this article are those of the authors and do not necessarily reflect the position or policy of PepsiCo Inc. We would like to thank PepsiCo for financial support and Arla Foods Ingredients (Viby, Denmark) for generously providing us whey protein isolate samples. The authors would like to thank Barbara Maier and Annerose Heller for their assistance in transmission electron microscopy analysis.
| Funders | Funder number |
|---|---|
| Arla Foods Ingredients |