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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1619-1626
Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins
Feng Gao1, Xuefei Zhang1, Jiaqi Wang1, Xiaomeng Sun1, Cuina Wang1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Xi’an Road 5333#, Changchun 130062, Jilin, China
ABSTRACT
Effects of pH (6–8), protein concentration (6–11%, w/v), heating temperature (70–95°C) and time (5–30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity and stability, and antioxidative properties involving 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis(2-ethylbenzothiazoline-6-sulfonate) (ABTS) scavenging abilities. Heating resulted in significant loss in solubility, emulsion capacity and stability for whey protein, p< 0.05. Heating decreased DPPH but enhanced ABTS scavenging ability for whey protein significantly, p< 0.05. Changes caused by pH variation were much stronger than those observed for other factors. Both protein concentration and heating time had negative effects while heating temperature had positive effect on emulsion capacity of whey protein. Data indicates that functional and antioxidative properties of whey protein could be altered by factors including pH, protein concentration, heating temperature and time.
KEYWORD
Whey protein, Heating, Solubility, Emulsion properties, Antioxidative properties
Food Science and Biotechnology 2018 ; 27(6): 1619-1626
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