Protein conjugates to improve food and beverage processing and manufacturing
UW–Madison researchers have developed novel methods of producing protein-polysaccharide complexes using a wet heat treatment. The process involves heating aqueous solutions containing protein in the presence of a polysaccharide with a reducing sugar. High concentrations of a stabilizing polysaccharide, such as dextran, are used to prevent unwanted protein denaturation. The resulting PPCs exhibit improved thermal stability, more desirable color and excellent emulsifying properties. They are superior to both unmodified protein and gum Arabic.
If you are interested in this technology or learning more, please contact Mark Staudt | 608.960.9845.