Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose. (July 2019)

• Record Type: Journal Article
• Authors: Liu, Lu; Li, Xiaodong; Du, Lingling; Zhang, Xiuxiu; Yang, Wanshuang; Zhang, Hongda
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 109(2019)
• Page Start: 130
• Page End: 136
• Publication Date: 2019-07
• Subjects: Ultrasound treatment -- Whey protein peptides -- Maillard reaction -- Structure -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.04.015
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This work investigated the structure and antioxidant activity of Maillard reaction products of whey protein peptides grafted with galactose through ultrasound assisted water bath heating. The Maillard reaction time was 180 min including 0, 15, 30, 45, and 60 min ultrasound assisted water-bath heating performed at the beginning of the reaction. The results revealed that the intermolecular motion of the amino group and the carboxyl group of each amino acid was accelerated, and the secondary structures of whey protein peptides were changed by grafted galactose through ultrasound assisted heating. When subjected to the ultrasound treatment for 60 min, the reducing power of whey protein isolate (WPI) and conjugated whey protein peptides (WPP) reached 0.481 and 0.686, respectively. Additionally, the ABTS + radical-scavenging activity of WPI and WPP reached 42.19% and 49.05%, respectively. These results were significantly higher ( P < 0.05) than those obtained using the water bath alone. The maximum of DPPH radical scavenging activity of WPI and WPP conjugates was 54.89% and 81.50%, respectively, with an ultrasound treatment of 30 min, which was also higher than that of the water bath alone ( P < 0.05). WPPGa showed significant structural, differences and higher antioxidant activity than WPIGa ( P < 0.05). Highlights: Antioxidant activity of WPIGa and WPPGa MRPs were increased by ultrasound assisted water-bath. The antioxidant activity of WPPGa MRPs was higher than that of WPIGa MRPs. The second structure of WPPGa MRPs was changed by ultrasound treatment.