Effects of polyols on the stability of whey proteins in intermediate-moisture Food model systems

Xiaoming Liu, Peng Zhou, Amy Tran, Ted P. Labuza

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

The objective of this study was to investigate the influence of polyols on the stability of whey proteins in an intermediate-moisture food model system and to elucidate the effect of polyols on the hardening of whey protein-based bars during storage. Four major polyols, glycerol, propylene glycol, maltitol, and sorbitol, were evaluated in model systems, which contained whey protein isolate, polyols, and water. The results showed that glycerol was the most effective polyol in lowering water activity and provided the soft texture of intermediate-moisture foods, followed by sorbitol and maltitol. These three polyols stabilized the native structure of whey proteins, provided a desired texture, and slowed the hardening of the model systems. Propylene glycol should not be used in whey protein-based high-protein intermediate-moisture foods because it caused changes in protein conformation and stability as observed by differential scanning calorimeter and Fourier transform infrared spectroscopy and resulted in aggregation of whey proteins and hardening of the bar texture during storage, causing loss in product quality.

Original languageEnglish (US)
Pages (from-to)2339-2345
Number of pages7
JournalJournal of agricultural and food chemistry
Volume57
Issue number6
DOIs
StatePublished - Mar 25 2009

Keywords

  • Intermediate-moisture foods
  • Nutritional bars
  • Polyols
  • Whey protein

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