Study on Antioxidant Activity of Whey Protein Hydrolysates

doi:10.7506/spkx1002-6630-200903037

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 167-172.doi: 10.7506/spkx1002-6630-200903037

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Study on Antioxidant Activity of Whey Protein Hydrolysates

PENG Xin-yan1,2，KONG Bao-hua1,*，XIONG You-ling3

(1.College of Food Science, Northeast Agricultural University, Harbin 150030, China ；
2. College of Application Technology, Ludong University, Yantai 264025, China ；
3.State Key Laboratory of Food Science and Technology, Jiangnan University,Wuxi 214122, China)

Received:2008-01-30 Revised:2008-05-22 Online:2009-02-01 Published:2010-12-29
Contact: KONG Bao-hua1,*， E-mail:kongbh63@hotmail.com

Abstract

Abstract:

Free radical-scavenging ability and antioxidant activity of whey protein hydrolysates were examined in different systems, including reducing ability, inhibition of PV (peroxide value) and TBARS (thiobarbituric acid-reactive substances), metal ion chelating activity and DPPH radical-scavenging activity. The results showed that the hydrolysates from 5% whey protein hydrolyzed by alkaline protease (Alcalase) at the amount of 2% for 5h have the strongest antioxidant activity, which is influenced by substrate concentration, hydrolysis time and protein solubility.

Key words: whey protein hydrolysates, alcalase, antioxidant capacity, free radical-scavenging ability

CLC Number:

TS251

PENG Xin-yan1,2，KONG Bao-hua1,*，XIONG You-ling3. Study on Antioxidant Activity of Whey Protein Hydrolysates[J]. FOOD SCIENCE, 2009, 30(3): 167-172.

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Study on Antioxidant Activity of Whey Protein Hydrolysates

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