Application of Whey Protein Isolate Oxidized by Free Radicals in Ice Cream Products

doi:10.7506/spkx1002-6300-200920031

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 160-164.doi: 10.7506/spkx1002-6300-200920031

Previous Articles Next Articles

Application of Whey Protein Isolate Oxidized by Free Radicals in Ice Cream Products

CUI Xu-hai1，KONG Bao-hua2,*

(1. Department of Life Science, Zaozhuang University, Zaozhuang 277160, China ；
2. College of Food Science, Northeast Agricultural University, Harbin 150030, China)

Received:2008-11-28 Online:2009-10-15 Published:2010-12-29
Contact: KONG Bao-hua2,* E-mail:kongbh63@hotmail.com

Abstract

Abstract:

In order to explore applicable values of whey protein isolate (WPI) oxidized by hydroxyl free radical system, carbonyl content in ice cream products, major parameters such as dilating rate, melting-resistant and shape-holding properties, and sensory evaluation index of ice cream products were determined. Results indicated that all parameters and quality of ice cream products with the addition of WPI oxidized by H2O2 system were much better than those of ice cream products with the addition of WPI oxidized by FeCl3 system. Moreover, the highest sensory evaluation score was obtained in ice cream products with the addition of WPI oxidized by H2O2 system for 1 h, although its taste exhibited a slight decrease. Therefore, ice cream products with improved quality due to the addition of WPI with mild oxidation will be easy to be accepted by consumers.

Key words: whey protein isolate (WPI), free radical, H2O2 system, ice cream, application

CLC Number:

TS201.3

CUI Xu-hai1，KONG Bao-hua2,*. Application of Whey Protein Isolate Oxidized by Free Radicals in Ice Cream Products[J]. FOOD SCIENCE, 2009, 30(20): 160-164.

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[3]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[4]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[5]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[6]	ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan. Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection [J]. FOOD SCIENCE, 2021, 42(5): 314-320.
[7]	ZHANG Xuejiao, LIU Dengyong, Huimin David WANG. Antioxidant Activity in Vitro of Hydroxyproline Peptides [J]. FOOD SCIENCE, 2021, 42(5): 55-60.
[8]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[9]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[10]	WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.
[11]	YANG Shuqiao, WANG Di, GAO Yanxiang. Progress in Undenatured Type II Collagen [J]. FOOD SCIENCE, 2021, 42(17): 343-349.
[12]	JIANG Nan, YAO Weirong, GAO Yuan, WANG Meng. Recent Progress in the Types and Applications of Polyphenol-Based Composite Materials [J]. FOOD SCIENCE, 2021, 42(13): 300-308.
[13]	ZOU Mouyong, HE Liqin, SUN Qixing, ZHU Xingui. Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing [J]. FOOD SCIENCE, 2021, 42(12): 138-144.
[14]	WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.
[15]	LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong. Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream [J]. FOOD SCIENCE, 2021, 42(10): 32-37.

Application of Whey Protein Isolate Oxidized by Free Radicals in Ice Cream Products

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments