Effect of SDS on whey protein-sugar interaction

Objectives:

1. To study the effect of SDS on whey protein beverage solubility.

Materials:

1. BiPro Whey protein isolate (WPI): Davisco Foods Intl. Inc., Le Sueur, Minn., US

2. Isosweet 100 high fructose corn syrup.

3. Amalty MR-50 Crystalline Maltitiol

4. Phosphoric acid (H3PO4): Sigma, P6560, MW 98.00.

5. SDS: Fisher Scientific, BP166-500

Research Design and Methodology:

Final whey protein beverage formula: 5% WPI, 10% sugar, 0.04% potassium sorbate, pH (3.4) with or
without 25 ppm SDS,

1. Prepare the stock of each ingredient:

a. 10% WPI:

b. 50% Sugar:

c. 5% Potassium sorbate:

d. 100 ppm SDS:

2. Whey protein beverage preparation: whey protein beverage will be prepared according to the

-SDS +SDS
10 % WPI 2.5 mL 2.5 mL
50 % Sucrose 1 mL 1 mL
25 % Potassium sorbate 8 𝜇𝑙 8 𝜇𝑙
100 ppm SDS 0 12.5 𝜇𝑙
Adjust the pH to 3.4
DI water to 5 mL 5 mL 5 mL

3. The six first

4. Heat treatment: 600 µL will be heated at 88 °C for 2 min for each sample.

5. All the twelve samples will be measured:

a. Zeta potential: using Malvern ZS90 NanoSizer

b. Protein particle size: using Malvern ZS90 NanoSizer

c. Protein profile: reducing and non-reducing SDS-PAGE