Physicochemical and emulsifying properties of whey protein isolate (WPI)-polydextrose conjugates prepared via Maillard reaction

Hui Liu, Xiaofei Zhu, Yang Jiang, Dongxiao Sun-Waterhouse, Qingrong Huang, Feng Li, Dapeng Li

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


In this study, whey protein isolate (WPI) and polydextrose (PDX) were used to produce WPI-PDX covalent conjugates via dry-heating Maillard reaction, and their characteristics and functional properties including abilities to emulsify and stabilise the corn germ oil/water emulsions were measured. Compared with WPI alone, the WPI-PDX conjugates had higher water solubility and DPPH radical scavenging ability, and the derived emulsions exhibited good storage stability over 60 days prepared under these conditions: reaction time 24 h, conjugate concentration 4–6%, oil fraction ratio 0.6 and emulsion system pH 3–8. Further, we found that the emulsion possessed the best storage stability under the condition of 4% WPI-PDX conjugates and 0.6% oil fraction. These results provide a potent to prepare a beneficial Maillard conjugation following an optimised reaction condition and highlight the potential use of WPI-PDX conjugates as the emulsifier in food industry.

Original languageEnglish (US)
JournalInternational Journal of Food Science and Technology
StateAccepted/In press - 2021
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering


  • Conjugation
  • Maillard reaction
  • emulsifying properties
  • polydextrose
  • whey protein isolate

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