Effect of Maillard Reaction on Antioxidant Activity of Whey Protein Isolate and Its Hydrolysate
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.
whey protein isolate (WPI)whey protein isolate hydrolysate (WPH)Maillard reactionantioxidant activity
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维普
