Process for controlling maillard-type glycation of whey proteins and products with enhanced functional properties

摘要

A method of storing whey protein-containing dry powdered material comprising the steps; i) Predetermining the initial level of glycation of the whey protein-containing dry powdered material; and either ii) increasing the glycation level of the whey protein-containing dry material of step i) by subjecting the material to Maillard-type glycation reaction by storing the whey-protein containing dry powdered material under controlled temperature and moisture conditions for a sufficient time to produce a desired level of glycation without causing denaturation of the whey protein, followed by termination of the Maillard-type reaction after a desired level of glycation has been reached by storing the whey protein-containing dry powdered material under controlled temperature and moisture conditions which inhibit the glycation reaction; or iii) inhibiting further glycation of the whey protein-containing dry powdered material of step i) by storing the material under controlled temperature and moisture conditions to inhibit the glycation reaction.