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Whey proteins (WPs) are the most widely used protein supplements worldwide. This study investigates the impact of incorporating trehalose into WPs at different ratios ranging from 1% to 5% (w/v) on the structural characteristics, surface properties, and functionality of trehalose (T) conjugated to WPs (T-WP). The T-WP conjugate was produced using the pH-shifting technique. Our findings demonstrated that conjugating trehalose into WPs significantly altered the Fourier-transform infrared (FTIR) spectrum, tertiary structure, and protein conformation. The surface charge and hydrophobicity of T-WPs were changed significantly (p < 0.05). Structural modifications had a notable effect on the solubility and digestibility of T-WPs. The water solubility of T-WPs increased from 88.12% to 95.53% when conjugated with 5% (w/v) trehalose. Furthermore, the impact of the development of T-WPs on FTIR spectrum was investigated. The β-sheet, random coil, α-helix, and β-turn were changed significantly from 36.17% to 45.21%, 12.38% to 16.39%, 10.69% to 13.44%, and 40.76% to 24.94%, respectively. The results presented in this study offer structural information to enhance the creation of WP products with improved functional properties.
Alrosan et al. (Wed,) studied this question.