Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

Baohua Kong, Youling L. Xiong, Xuhai Cui, Xinhuai Zhao

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

The objective of the study was to examine the sensitivity of whey protein functionality to oxidizing radicals. Whey protein isolate (WPI) was oxidatively stressed by incubation at 20 °C for 3, 5, and 10 h in hydroxyl radical-generating media containing 0. 1 mM ascorbic acid, 0. 1 mM FeCl3, and 1-10 mM H2O2. Protein solubility decreased (P < 0. 05) with increasing H2O2 concentrations and oxidation time. Surface properties of WPI, including both emulsifying and foaming activities, exhibited significant improvements (P < 0. 05) at H2O2 concentrations up to 5 mM and oxidation time up to 5 h. The longer oxidation time or higher H2O2 concentrations tended to diminish the surface functionality. However, the oxidative stress, though decreasing the onset gelling temperature, had a general detrimental effect on WPI gelation (hardness, springiness, and storage modulus). The results indicated opposing effects of oxidation on WPI: detrimental to hydrodynamic properties (solubility, gelation) but beneficial to surface properties (emulsification, foaming).

Original languageEnglish
Pages (from-to)169-176
Number of pages8
JournalFood and Bioprocess Technology
Volume6
Issue number1
DOIs
StatePublished - Jan 2013

Bibliographical note

Funding Information:
Acknowledgments This study was supported by the National Natural Science Foundation in China (grant no. 30871818) and the Foundation of Innovative Research Team of Higher Education of Heilongjiang Province (grant no. 2010td11).

Funding

Acknowledgments This study was supported by the National Natural Science Foundation in China (grant no. 30871818) and the Foundation of Innovative Research Team of Higher Education of Heilongjiang Province (grant no. 2010td11).

FundersFunder number
Foundation of Innovative Research Team of Higher Education of Heilongjiang Province2010td11
National Natural Science Foundation of China (NSFC)30871818

    Keywords

    • Functional properties
    • Hydroxyl radical
    • Protein oxidation
    • Whey protein isolate

    ASJC Scopus subject areas

    • Food Science
    • Safety, Risk, Reliability and Quality
    • Process Chemistry and Technology
    • Industrial and Manufacturing Engineering

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