Antioxidant Activity and Functional Properties of Polymerized WheyProducts by Glycation Process
Joint Authors
Ortega, Liliana
Romero, Anabel
Muro, Claudia
Riera, Francisco
Source
International Journal of Polymer Science
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-10-04
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Ortega, Liliana& Romero, Anabel& Muro, Claudia& Riera, Francisco. 2015. Antioxidant Activity and Functional Properties of Polymerized WheyProducts by Glycation Process. International Journal of Polymer Science،Vol. 2015, no. 2015, pp.1-10.
https://search.emarefa.net/detail/BIM-1066719
Modern Language Association (MLA)
Ortega, Liliana…[et al.]. Antioxidant Activity and Functional Properties of Polymerized WheyProducts by Glycation Process. International Journal of Polymer Science No. 2015 (2015), pp.1-10.
https://search.emarefa.net/detail/BIM-1066719
American Medical Association (AMA)
Ortega, Liliana& Romero, Anabel& Muro, Claudia& Riera, Francisco. Antioxidant Activity and Functional Properties of Polymerized WheyProducts by Glycation Process. International Journal of Polymer Science. 2015. Vol. 2015, no. 2015, pp.1-10.
https://search.emarefa.net/detail/BIM-1066719
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1066719