Abstract
The antioxidant properties of sweet and acid whey products were incremented by polymerization of their proteins by glycation of whey protein concentrates (WPC) and their hydrolyzates (WPCH) with ribose and glucose in individual experiments under similar concentration. Heating at 50°C during 20 h maximum and pH 7 and pH 9 were used in all tests. The higher activity was found in WPC glycosylates products with ribose at pH 7 and heating during 10–15 h. In comparable form, antioxidant activity in WPCH was incremented by prior hydrolysis to glycation with 25–45% of hydrolysis degree. Further functional properties of whey proteins (solubility, emulsion, and foam) were also improved by the polymerization with ribose. The color of polymerized products due to Maillard reactions was associated with antioxidant activity of each compound; however comparative color in glycosylates products with glucose and ribose did not show this effect.
Highlights
Today is known the mediator action of some biopolymers on structure and lipid oxidation of sensitive foods; among them are the functional whey proteins [1,2,3]
The antioxidant properties of sweet and acid whey products were incremented by polymerization of their proteins by glycation of whey protein concentrates (WPC) and their hydrolyzates (WPCH) with ribose and glucose in individual experiments under similar concentration
Due to their antioxidative effects, low molecular weight, easy absorption, high activity, hypoallergenicity, and relatively high stability under different conditions, whey proteins may be utilized in formulations of substitutes of synthetic compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertbutyl hydroquinone (TBHQ)
Summary
Today is known the mediator action of some biopolymers on structure and lipid oxidation of sensitive foods; among them are the functional whey proteins [1,2,3]. Due to their antioxidative effects (which include chelating of prooxidant transition metals), low molecular weight, easy absorption, high activity, hypoallergenicity, and relatively high stability under different conditions, whey proteins may be utilized in formulations of substitutes of synthetic compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertbutyl hydroquinone (TBHQ). Special attention has been provided to the effect exerted by reducing sugars on the structure and protein via Maillard reaction (MR)
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