Modification of citric acid on whey proteins: a novel approach to modify functional properties and reduce oil content in potato strips

Introduction: Functional properties and coating behaver of a whey proteins modified with citric acid were investigated. Objective: Citric acid modification was carried out by incubating whey protein with 0.67 mol/L citric acid at 50°C for 4 hours. Methods: The functional properties assessment demonstrated that citric acid alteration had a considerable impact on protein behavior. Solubility dropped significantly across all pH values (3-10), notably at pH 3-4, due to lower surface charge from crosslinking. Foaming capabilities and emulsifying activity index were similarly reduced. Results: The effect of using modified whey proteins as a coating material on potato strips properties was studied. Potato strips coated with 5% modified whey proteins had the maximum moisture retention (72.8%) compared to the uncoated control (62.3%) and dramatically reduced oil content to 10.32%, a 70.6% reduction over the control (35.1%). Conclusion: Texture study revealed that the 5% modified coating generated softer potato strips. Sensory test found that samples coated with 5% modified protein had the highest overall acceptability scores, combining health advantages (lower fat) with a pleasurable eating quality. Graphical Abstract