July 21/Detmold, Germany/Food & Farm Week -- "Milk proteins were modified by Mallard reaction with glucose, lactose, pectin and dextran and analysed for changes in molar mass distribution and functional properties. The study revealed that oligomeric (20,000-200,000g/mol) and polymeric (>200,000g/mol) Mallard reaction products with heterogeneous functional property profiles were generated," scientists in Detmold, Germany, report.
"Compared to untreated milk proteins, milk protein/saccharide Maillard products formed highly viscous solutions and performed increased antioxidant capacity. Improved heat stability was detected for milk protein/dextran products, higher surface hydrophobicity for milk protein/glucose and milk protein/lactose products, and increased overrun for milk protein/pectin and milk protein/dextran products. Total milk protein/saccharide Maillard products formed outstandingly stable protein foams, Maillard products of total milk protein and glucose, lactose or pectin stable O/W-emulsions. Milk protein/pectin and milk protein/dextran Mallard products were characterized by increased emulsifying activity, and whey protein/saccharide products by enhanced pancreatic in vitro digestibility," wrote B. Hiller and colleagues.