Trehalose--whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility

• Published in: Italian journal of food science 2024-07, Vol.36 (3), p.254
• Main Authors: Alrosan, Mohammad, Massad, Motasem Al, Qaisi, Ali Al, Gammoh, Sana, Alu'datt, Muhammad H, Qudsi, Farah R. Al, Tan, Thuan-Chew, Mahmood, Ammar A. Razzak, Almajwal, Ali Madi
• Format: Article
• Language: English
• Subjects: Amino acids; Bodybuilders; Dietary supplements; Milk proteins; Sugars; Water
• ISSN: 1120-1770
• DOI: 10.15586/ijfs.v36i3.2487

Whey proteins (WPs) are the most widely used protein supplements worldwide. This study investigates the impact of incorporating trehalose into WPs at different ratios ranging from 1% to 5% (w/v) on the structural characteristics, surface properties, and functionality of trehalose (T) conjugated to WPs (T-WP). The T-WP conjugate was produced using the pH-shifting technique. Our findings demonstrated that conjugating trehalose into WPs significantly altered the Fourier-transform infrared (FTIR) spectrum, tertiary structure, and protein conformation. The surface charge and hydrophobicity of T-WPs were changed significantly (p < 0.05). Structural modifications had a notable effect on the solubility and digestibility of T-WPs. The water solubility of T-WPs increased from 88.12% to 95.53% when conjugated with 5% (w/v) trehalose. Furthermore, the impact of the development of T-WPs on FTIR spectrum was investigated. The [beta]-sheet, random coil, [alpha]-helix, and p- turn were changed significantly from 36.17% to 45.21%, 12.38% to 16.39%, 10.69% to 13.44%, and 40.76% to 24.94%, respectively. The results presented in this study offer structural information to enhance the creation of WP products with improved functional properties. Keywords: disaccharide; tertiary structure; water solubility; whey proteins