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Coating Effect of Whey Protein and Xylose Maillard Reaction Products on Walnut Lipid Peroxidation

Xi Zhang, Jianlei Liu, and Hao Jing
College of Food Science and Nutritional Engin eering, China Agricultural University, Beijing, P R China
Abstract—BACKGROUND: Whey Protein Isolate (WPI) film is good barrier to oxygen but poor barrier to water vapor. Maillard Reaction (MR) between protein and sugar could modify protein structure. Our study used xylose (Xyl) to modify WPI through MR, and prepared WPI-Xyl MR product (MRPs) film. Its mechanical property, water vapor permeability, especially coating effect on lipid peroxidation of walnut coated were assessed. RESULTS: Mechanical properties of WPI-Xyl MRPs film have been improved, with the penetration and tensile strengths of 1.7 times and 2.4 times that of WPI film, respectively; while water vapor permeability was 24% lower for WPI-Xyl MRPs film than WPI film. The acid value and TBARS value were lower, 21% and 16%, respectively, for the walnuts coated with WPI-Xyl MRPs film than un-coated. While the walnut coated with WPI film had no effect on lipid peroxidation development. CONCLUSION: WPI-Xyl MRPs film has good mechanical property and low water vapor permeability. The coating with WPI-Xyl MRPs film, but not WPI film, could effectively delay lipid peroxidation of walnut. MR could be used as an effective method to improve film property and coating effect of WPI.
Index Terms—whey protein, Maillard Reaction Products (MRPs), coatings, walnut, rancidity

Cite: Xi Zhang, Jianlei Liu, and Hao Jing, "Coating Effect of Whey Protein and Xylose Maillard Reaction Products on Walnut Lipid Peroxidation," International Journal of Food Engineering, Vol. 4, No. 1, pp. 58-65, March 2018. doi: 10.18178/ijfe.4.1.58-65
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