Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process
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 max...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2015/154262 |
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| _version_ | 1850104429297008640 |
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| author | Liliana Ortega Anabel Romero Claudia Muro Francisco Riera |
| author_facet | Liliana Ortega Anabel Romero Claudia Muro Francisco Riera |
| author_sort | Liliana Ortega |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-46fede793c6e4fc1ba96f1b8a92c8161 |
| institution | DOAJ |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-46fede793c6e4fc1ba96f1b8a92c81612025-08-20T02:39:19ZengWileyInternational Journal of Polymer Science1687-94221687-94302015-01-01201510.1155/2015/154262154262Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation ProcessLiliana Ortega0Anabel Romero1Claudia Muro2Francisco Riera3Departamento de Ingeniería Química e Investigación, Instituto Tecnológico de Toluca, Apartado Postal 890, 52149 Metepec, MEX, MexicoDepartamento de Ingeniería Química e Investigación, Instituto Tecnológico de Toluca, Apartado Postal 890, 52149 Metepec, MEX, MexicoDepartamento de Ingeniería Química e Investigación, Instituto Tecnológico de Toluca, Apartado Postal 890, 52149 Metepec, MEX, MexicoDepartamento de Ingeniería Química y Tecnología de Medio Ambiente, Universidad de Oviedo, Oviedo, 33006 Asturias, SpainThe 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.http://dx.doi.org/10.1155/2015/154262 |
| spellingShingle | Liliana Ortega Anabel Romero Claudia Muro Francisco Riera Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process International Journal of Polymer Science |
| title | Antioxidant Activity and Functional Properties of Polymerized Whey
Products by Glycation Process |
| title_full | Antioxidant Activity and Functional Properties of Polymerized Whey
Products by Glycation Process |
| title_fullStr | Antioxidant Activity and Functional Properties of Polymerized Whey
Products by Glycation Process |
| title_full_unstemmed | Antioxidant Activity and Functional Properties of Polymerized Whey
Products by Glycation Process |
| title_short | Antioxidant Activity and Functional Properties of Polymerized Whey
Products by Glycation Process |
| title_sort | antioxidant activity and functional properties of polymerized whey products by glycation process |
| url | http://dx.doi.org/10.1155/2015/154262 |
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