MUMBAI, India, July 13 -- Intellectual Property India has published a patent application (202611017409 A) filed by Guru Angad Dev Veterinary & Animal Sciences University on February 17, 2026, for Method For Modifying Functional Properties Of Whey Protein Via Thermal Conjugation With Food-Grade Polysaccharides.
Inventors include Dr Anju Boora Khatkar; Diksha; Dr Sunil K. Khatkar; Dr Manvesh K. Sihag; Dr Santosh K. Mishra; and Dr Nitin Mehta.
The application for the patent was published on July 10, 2026, under issue no. 28/2026.
Abstract: The present invention relates to a process for modifying functional properties of whey protein through thermal conjugation with a food-grade polysaccharide. The process comprises dry blending whey protein and the polysaccharide, pre-activation under controlled temperature and relative humidity, hydration, micronization, spray drying, and post-drying incubation to induce controlled Maillard reaction-based conjugation. The sequential treatment results in a whey protein–polysaccharide conjugate exhibiting substantially enhanced water holding capacity compared to native whey protein. In preferred embodiments, the water holding capacity is increased by at least two to three times relative to untreated protein. The conjugate further demonstrates modified solubility, improved foaming characteristics, and enhanced emulsifying performance. The developed composition is suitable for use in bakery products, gelled systems, texturized foods, and extrusion-based applications. The invention provides a scalable and industrially viable method for producing high-functionality whey protein ingredients.
Disclaimer: Curated by HT Syndication.
