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

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?p?

SUBMITTER: Gao F

PROVIDER: S-EPMC6233410 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature

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

Gao Feng F Zhang Xuefei X Wang Jiaqi J Sun Xiaomeng X Wang Cuina C

Food science and biotechnology 20180601 6

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 signific ...[more]

PMID: 30483425

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