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Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins

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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.

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Acknowledgments

The financial support for this project was provided by the Ministry of Science and Technology of China (Project # 2013BAD18B07).

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Authors and Affiliations

  1. Department of Food Science, College of Food Science and Engineering, Jilin University, Xi’an Road 5333#, Changchun, 130062, Jilin, China

    Feng Gao, Xuefei Zhang, Jiaqi Wang, Xiaomeng Sun & Cuina Wang

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  1. Feng Gao
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  2. Xuefei Zhang
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  3. Jiaqi Wang
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  4. Xiaomeng Sun
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  5. Cuina Wang
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Correspondence to Cuina Wang.

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Gao, F., Zhang, X., Wang, J. et al. Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins. Food Sci Biotechnol 27, 1619–1626 (2018). https://doi.org/10.1007/s10068-018-0402-5

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  • DOI: https://doi.org/10.1007/s10068-018-0402-5

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