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<p>The conjugation degree and reaction rate of the Maillard reaction are key limiting factors for its application. This study investigated the effects of induced electric field (IEF) treatment on the structural and functional properties of whey protein isolate (WPI)-oligosaccharide systems. The results showed that IEF treatment induced significant structural and functional changes in the WPI-xylooligosaccharides (XOS) system consistent with enhanced Maillard reaction kinetics, as indicated by a reduction in free amino groups (from 15.03% to 25.55%) and increased browning intensity, compared with galactooligosaccharides (GOS) and isomaltooligosaccharides (IMO). Moreover, the WPI-XOS system under IEF treatment decreased the particle size from approximately 400&#xa0;nm to 315&#xa0;nm and shifted the zeta-potential from around − 48 mV to -63 mV, suggesting altered molecular organization and enhanced electrostatic stabilization. WPI-XOS sample consistently demonstrated superior performance and were thus identified as the optimal system for detailed analysis. Structural analyses, including FTIR and free sulfhydryl content, indicated that IEF induced significant conformational changes in the protein. While these changes are consistent with accelerated Maillard reaction kinetics, direct evidence of covalent conjugate formation requires further analytical confirmation. Consequently, the emulsifying activity index was enhanced from 33.03&#xa0;m²/g to 58.70&#xa0;m²/g, and the oil-holding capacity was significantly improved from 7.21&#xa0;g/g to 18.33&#xa0;g/g. Accordingly, the WPI-XOS sample exhibited the highest antioxidant capacity among all samples. These findings indicate that IEF is a promising alternative to conventional heating for improving the structural and functional performance of WPI-oligosaccharide systems.</p>

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Induced Electric Field Acceleration of Whey Protein-oligosaccharide Maillard Reaction: Structural and Functional Characteristics

  • 期刊论文

  • 发表日期：

    2026年5月23日

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  • Fei Yu,
  • Xinyu You,
  • Taigang Zhou,
  • Hua Jiang,
  • Hao Zhang,
  • Xiaoning Zhang,
  • Cunfang Wang

摘要

The conjugation degree and reaction rate of the Maillard reaction are key limiting factors for its application. This study investigated the effects of induced electric field (IEF) treatment on the structural and functional properties of whey protein isolate (WPI)-oligosaccharide systems. The results showed that IEF treatment induced significant structural and functional changes in the WPI-xylooligosaccharides (XOS) system consistent with enhanced Maillard reaction kinetics, as indicated by a reduction in free amino groups (from 15.03% to 25.55%) and increased browning intensity, compared with galactooligosaccharides (GOS) and isomaltooligosaccharides (IMO). Moreover, the WPI-XOS system under IEF treatment decreased the particle size from approximately 400 nm to 315 nm and shifted the zeta-potential from around − 48 mV to -63 mV, suggesting altered molecular organization and enhanced electrostatic stabilization. WPI-XOS sample consistently demonstrated superior performance and were thus identified as the optimal system for detailed analysis. Structural analyses, including FTIR and free sulfhydryl content, indicated that IEF induced significant conformational changes in the protein. While these changes are consistent with accelerated Maillard reaction kinetics, direct evidence of covalent conjugate formation requires further analytical confirmation. Consequently, the emulsifying activity index was enhanced from 33.03 m²/g to 58.70 m²/g, and the oil-holding capacity was significantly improved from 7.21 g/g to 18.33 g/g. Accordingly, the WPI-XOS sample exhibited the highest antioxidant capacity among all samples. These findings indicate that IEF is a promising alternative to conventional heating for improving the structural and functional performance of WPI-oligosaccharide systems.