Abstract:
The purest form of whey protein is whey protein isolate (WPI) which contains 90% protein or greater. It is widely usedin protein supplementation product, meal replacer, protein-fortified beverages, protein bars in order to maintainhealthy lifestyle of consumers. Despite having beneficial effects towards health, whey protein isolate is found to havesome limitations due to its sensitivity to heat. In this research, in order to improve the heat stability, whey proteinisolate (WPI) undergoes conjugation with polysaccharide which is low-methoxyl pectin (LMP) through Maillardreaction at a temperature of 60 °C and different incubation period of 5, 8 and 14 days. The conjugation between WPIand LMP is carried out by using dry heat treatment. Physicochemical analysis such as OPA analysis, color developmentanalysis, SDS-PAGE analysis, and pH measurement are conducted to observe at which extent the conjugationoccurred. On the other hand, heat treatment and differential scanning calorimetry (DSC) are the thermal analysisconducted to observe heat stabilisation of the conjugates. The results from all the analysis are subjected to One-WayANOVA, Tukey’s Test and Pearson Correlation Coefficient to identify the relationship between heat stability anddifferent incubation period.
