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Vol. 26 No. 16 (2014): Vol 26 Issue 16

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Improvement of Antioxidant Activity of Whey Protein Hydrolyzate by Conjugation with Glycosylation

https://doi.org/10.14233/ajchem.2014.16324
Changyan Sun
College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang Province, P.R. China; Heilongjiang Dairy Industry Technical Development Center, Harbin 150028, Heilongjiang Province, P.R. China
Dehai Li
College of Forest, Northeast Forestry University, Harbin 150040, Heilongjiang Province, P.R. China
Qian Liu
College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang Province, P.R. China
Baohua Kong
College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang Province, P.R. China;Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu Province, P.R. China

Corresponding Author(s) : Baohua Kong

kongbh63@hotmail.com

Asian Journal of Chemistry, Vol. 26 No. 16 (2014): Vol 26 Issue 16

Abstract

This study was conducted to investigate the antioxidant activity of whey protein hydrolyzate by conjugation with glucosylation. The reaction conditions of whey protein hydrolyzates conjugated with glucose were optimized with the response surface methodology using the central composite rotatable design. The optimisation parameters studied were glucose concentration 8 %, temperature 94 °C and reaction time 3.2 h. Under this optimum condition, the reducing power, hydroxyl radical scavenging activity, scavenging of the ABTS radical, copper and iron chelating, thiobarbituric acid-reactive substances of whey protein hydrolyzates by conjugation with glucose through Maillard reaction are higher than whey protein hydrolyzates. The result showed that whey protein hydrolyzates by conjugation with glucose had high antioxidant activities.

Keywords

Glycosylation Glucose Whey protein hydrolyzates Antioxidant activity Response surface methodology
Sun, C., Li, D., Liu, Q., & Kong, B. (2014). Improvement of Antioxidant Activity of Whey Protein Hydrolyzate by Conjugation with Glycosylation. Asian Journal of Chemistry, 26(16), 5087–5092. https://doi.org/10.14233/ajchem.2014.16324
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