Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design
Arima Diah Setiowati,
Elita Yeliani,
Chusnul Hidayat
Abstract:The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was … Show more
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