FOOD SCIENCE

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Effect of Maillard Reaction on Antioxidant Activity of Whey Protein Isolate and Its Hydrolysate

DU Lingling1,2, LIU Lu1,2, LI Xiaodong1,2,*, ZHANG Xiuxiu1,2, ZHAO Yongbo1,2, WANG Haixia1,2, XIA Qina1,2   

  1. 1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
    2. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2017-01-15 Published:2017-01-16

Abstract: Maillard reaction products (MRPs)were prepared from whey protein isolate (WPI) and its hydrolysate (WPH)
with galactose (Ga), respectively. Changes in the degree of browning, degree of glycation and fluorescence spectrum of
MRPs were investigated during reaction periods. The antioxidant activity of MRPs was evaluated by comparing with that of
WPI and WPH. The results showed that the degree of browning (DB), degree of glycation (DG), and antioxidant capacity of
MRPs from WPI and WPH reached the maximum values at 4 h of reaction. The maximum DB and DG values of MRPs from
WPI and WPH with Ga were 1.114, 18.431%, and 1.413, 28.273%, respectively, and the reducing power, 2,2’-azinobis-
(3-ethylbenzthiazoline-6-sulphonate) (ABTS+) radical scavenging percentages and 1,1-diphenyl-2-picrylhydrazyl (DPPH)
radical scavenging percentages of both MRPs were 0.605, 46.29%, 61.77%, and 0.923, 69.81%, 78.43%, respectively, which
were significantly higher than those of the controls (P < 0.05). Meanwhile, the intrinsic fluorescence spectra indicated that
the structure of WPI and WPH became loose after Maillard reaction.

Key words: whey protein isolate (WPI), whey protein isolate hydrolysate (WPH), Maillard reaction, antioxidant activity

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