Inhibition Effect of Antioxidants on Whey Protein Oxidation Caused by Hydroxyl Radical Generation System

doi:10.7506/spkx1002-6300-201003002

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 5-10.doi: 10.7506/spkx1002-6300-201003002

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Inhibition Effect of Antioxidants on Whey Protein Oxidation Caused by Hydroxyl Radical Generation System

KONG Bao-hua1，SUN Yan1，XIONG You-ling2

1.College of Food Science, Northeast Agricultural University, Harbin 150030, China；2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2009-03-17 Online:2010-02-01 Published:2010-12-29
Contact: KONG Bao-hua E-mail:kongbh63@hotmail.com

Abstract

Abstract:

The inhibition effect of antioxidants on whey protein isolate (WPI) oxidation caused by reactive oxygen species was investigated. Experiments were divided into three groups designated as control group without antioxidants, α-tocopherol group with and BHA group. Protein oxidation was evaluated by the change of carbonyl group, total sulfydryl group, bityrosine, hydrophobicity and SDS-PAGE after oxidation for 1, 5 or 12 h. Results indicated that protein oxidation significantly increased the content of carbonyl group, dityrosine and hydrophobicity of WPI (P ＜ 0.05). However, compared with control group, WPI with α-tocopherol or BHA after 5 h oxidation exhibited 35.11% and 50.15% decrease in carbonyl group and 27.73% and 38.82% increase in sulfydryl group, respectively. Therefore, the addition of antioxidants can result in the decrease in polymerization of proteins to inhibit the oxidation of WPI.

Key words: antioxidation, whey proteins isolate (WPI), protein oxidation, hydroxyl free radical

CLC Number:

TQ93

KONG Bao-hua1，SUN Yan1，XIONG You-ling2. Inhibition Effect of Antioxidants on Whey Protein Oxidation Caused by Hydroxyl Radical Generation System[J]. FOOD SCIENCE, 2010, 31(3): 5-10 https://doi.org/10.7506/spkx1002-6300-201003002

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Inhibition Effect of Antioxidants on Whey Protein Oxidation Caused by Hydroxyl Radical Generation System

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