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.
Important Information
Tech Summary
One-Page Tech Summary
If you are interested in this technology or learning more, please contact WARF licensing.
View Other WARF Food & Supplements Processing Technologies
If you are interested in learning more about WARF Accelerator technologies, please contact Greg Keenan | 608.960.9849.