Antioxidative Activity of Whey Protein Hydrolysates in a Liposomal System
Open accessAbstract
Whey protein isolate (WPI) with or without preheating (90 degrees C for 5 min) was hydrolyzed for 0.5 to 6 h using four pure enzymes (pepsin, papain, trypsin, and chymotrypsin) and three commercial crude proteases. After determining the degree of hydrolysis, the hydrolysates were incubated (37 degrees C, 1 h) with a liposome oxidizing system (50 mM FeCl3/0.1 mM ascorbate, pH 7.0). Lipid oxidation was measured by determining the concentrations of TBA-reactive substances (TBARS). The degree of hydrolysis of WPI ranged from 4 to 37% depending on the enzymes used and whether the substrate was heated or not. WPI hydrolysates prepared by pure enzyme treatments did not prevent TBARS formation in the oxidative model system, but WPI hydrolyzed by the commercial crude enzymes, especially protease F, exhibited antioxidant activity. The antioxidative potential of hydrolyzed WPI was not affected by the degree of hydrolysis, and it was improved by preheat treatment in only some samples.
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As synthetic antioxidants have been shown to have side effects, natural antioxidants are sought after.
“As synthetic antioxidants have been shown to have side effects, natural antioxidants are sought after [218].”
From The promising future of microalgae: Current status, challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other products (2018) · cites this paper as [218]
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- Authors
- Peña-Ramos, E. A., & Xiong, Y. L.
- Affiliations
- University of Kentucky (US)
- ORCID
- Xiong, Y.L.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2001-12
- Volume
- 84
- Issue
- 12
- Pages
- 2577-2583
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2088839837
- Cited by
- 195
- References
- 24
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 5 · 2023: 6 · 2022: 6 · 2021: 11 · 2020: 7 · 2019: 5 · 2018: 9 · 2017: 12 · 2016: 12 · 2015: 16 · 2014: 12 · 2013: 15 · 2012: 11
- FWCI
- 0.47
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Consejo Nacional de Ciencia y Tecnología
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- whey protein isolate, protein hydrolysates, antioxidant activity, liposome oxidation, lipid oxidation, TBARS, proteolytic enzymes, degree of hydrolysis, preheating, pepsin, papain, trypsin, chymotrypsin
- MeSH terms
- Whey Proteins, Hot Temperature, Hydrolysis, Liposomes, Milk Proteins, Oxidation-Reduction, Endopeptidases, Protein Hydrolysates, Thermodynamics, Thiobarbituric Acid Reactive Substances, Lipid Metabolism
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