Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients

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dc.contributor.advisor O'Mahony, Seamus Anthony en
dc.contributor.advisor Mulvihill, Daniel en Mulcahy, Eve M. 2017-05-22T08:43:19Z 2017-05-22T08:43:19Z 2017 2017
dc.identifier.citation Mulcahy, E. M. 2017. Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients. PhD Thesis, University College Cork. en
dc.identifier.endpage 311 en
dc.description.abstract The core technological hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ready-to-drink systems such as those found in sports and performance nutritional products. The studies in this thesis detail novel research into production, characterisation and functional properties of whey proteins/peptides conjugated with a range of starch hydrolysis products. Targeted structural modification of the components, e.g., hydrolysis of the whey proteins, or increasing dextrose equivalent value of the starch hydrolysis products, increased the rate of protein-carbohydrate conjugation on wet heating (initial pH 8.2, 90ºC). The heating mode also influenced the rate and extent of conjugation; an equivalent level of conjugation was achieved on dry heating of WPI with maltodextrin (MD) under milder conditions (60ºC and 79% relative humidity for 24 h) compared to wet heating for 8 h. Solutions of conjugated whey proteins/peptides had improved solubility and thermal stability compared to the respective unconjugated control solutions; this was attributed to the covalent attachment of starch hydrolysis products to the proteins/peptides. Dry heating of WPI with MD maintained the native structure of the whey proteins while increasing both the protein solubility and thermal stability, compared to untreated whey protein. The influence of aggregation state on availability of amino groups in whey proteins was investigated; sulfhydryl-disulphide interchange and disulphide-bond mediated aggregation of whey proteins resulted in decreased availability of amino groups as measured by the o-phthalaldehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods due to the amino groups being located within large, dense protein aggregates. Overall, the findings presented in this thesis constitute a significant advancement of the body of knowledge on whey protein/peptide-carbohydrate conjugate ingredients, specifically in terms of optimising their preparation and studying their functional characteristics to facilitate their incorporation into food formulations. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measure initiative FIRM 10/RD/OptiHydro/UCC/702) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2017, Eve M. Mulcahy. en
dc.rights.uri en
dc.subject Whey protein en
dc.subject Conjugation en
dc.subject Starch hydrolysis products en
dc.subject Maillard reaction en
dc.subject Functional properties en
dc.subject Whey protein hydrolysis en
dc.title Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Not peer reviewed en Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
dc.internal.conferring Summer 2017 en

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© 2017, Eve M. Mulcahy. Except where otherwise noted, this item's license is described as © 2017, Eve M. Mulcahy.
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