Glycation of proteins via the first stage of the Maillard reaction is capable of improving their stability but not economically feasible yet. This work reports the glycation of whey protein isolate (WPI) with maltodextrin at a high yield after heating electrospun fibers made from the reactants. Glycoconjugates were characterized by Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. The binding ratio between WPI and maltodextrin was assessed via the free amino groups. The molecular weight of the conjugates and the reaction yield were studied by size exclusion chromatography. The impact of different mass ratios between WPI and maltodextrin in the fibers (5:95, 10:90, 20:80, and 25:75 w/w) was investigated. With increasing WPI content, the binding ratio of maltodextrin decreased from ∼2.1 to ∼1.2. Preferably small polysaccharides (2–13 kDa) from the maltodextrin reacted. Protein specific reaction yields of up to 44.52 ± 7.46% w/w were demonstrated in all WPI–maltodextrin fibers after heating.

中文翻译：

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乳清蛋白分离物（WPI）-麦芽糖糊精在无针电纺丝生产的纤维中形成共轭物

通过美拉德反应的第一阶段进行的糖基化能够提高其稳定性，但在经济上尚不可行。这项工作报道了加热由反应物制成的电纺纤维后，高纯度麦芽糖糊精可将乳清蛋白分离物（WPI）糖基化。通过傅里叶变换红外光谱（FTIR）和SDS-PAGE对糖缀合物进行了表征。通过游离氨基评估WPI和麦芽糖糊精之间的结合率。通过尺寸排阻色谱法研究了缀合物的分子量和反应产率。研究了WPI和麦芽糖糊精在纤维中的不同质量比（5：95、10：90、20：80和25:75 w / w）的影响。随着WPI含量的增加，麦芽糖糊精的结合率从〜2.1降低至〜1.2。最好是麦芽糖糊精中的小多糖（2-13 kDa）反应。在加热后，所有WPI-麦芽糖糊精纤维的蛋白特异性反应产率高达44.52±7.46％w / w。