Food Science and Biotechnology

, Volume 28, Issue 5, pp 1367–1374 | Cite as

Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin

  • Feng Gao
  • Xuefei Zhang
  • Hao Wang
  • Xiaomeng Sun
  • Jiaqi Wang
  • Cuina WangEmail author


Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm (p < 0.05). Whey protein after heating showed significantly lower zeta potential and inulin decreased the value of all heated samples further (p < 0.05) except for samples after dry-heating. Heating decreased the free sulfhydryl group content of whey protein samples while presence of inulin decreased further (p < 0.05). Dry-heating decreased while wet-heating increased the surface hydrophobicity of whey protein. Inulin had no effect on the surface hydrophobicity of heated whey protein under dry-heating but decreased under wet-heating.


Whey protein Inulin Dry heating Wet heating 



The financial support for this project was provided by the Education Department of Jilin Province (JJKH20180170KJ).

Supplementary material

10068_2019_577_MOESM1_ESM.docx (17 kb)
Supplementary material 1 (DOCX 16 kb)


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Science and Engineering, College of Food Science and EngineeringJilin UniversityChangchunChina

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