Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

Table 3

Features of glycosylated product from WPC of sweet and acid whey with ribose, heating to 50°C, pH 7 and pH 9.

Sample	Glycosylation time (h)	Product	Antioxidant activity		Functional properties
			%AA	AAEAA (mM/L)	%Solubility	%Emulsion	%Foam
WPC; sweet whey with ribose at pH 7	0	WPC7-1-R	51 ± 0.6	0.56	90 ± 0.2	80 ± 0.2	25 ± 0.2
	5	WPC7-1-30-R	53 ± 0.5	0.58	88 ± 0.2	80 ± 0.2	25 ± 0.2
	10	WPC7-1-60-R	55 ± 0.5	0.65	88 ± 0.2	78 ± 0.1	26 ± 0.2
	15	WPC7-1-120-R	60 ± 0.2	0.70	85 ± 0.1	78 ± 0.1	26 ± 0.2
	20	WPC7-1-180-R	77 ± 0.2	0.75	85 ± 0.1	75 ± 0.1	27 ± 0.2
WPC; sweet whey with ribose at pH 9	0	WPC9-1-R	40 ± 0.3	0.50	85 ± 0.2	80 ± 0.2	26 ± 0.1
	5	WPC9-1-30-R	41 ± 0.5	0.54	80 ± 0.2	78 ± 0.3	25 ± 0.1
	10	WPC9-1-60-R	45 ± 0.5	0.58	75 ± 0.2	75 ± 0.2	23 ± 0.1
	15	WPC9-1-120-R	54 ± 0.5	0.65	78 ± 0.2	78 ± 0.1	25 ± 0.2
	20	WPC9-1-180-R	60 ± 0.5	0.76	78 ± 0.2	79 ± 0.1	26 ± 0.1
WPC; acid whey with ribose at pH 7	0	WPC7-2-R	55 ± 0.5	0.56	89 ± 0.2	82 ± 0.1	30 ± 0.1
	5	WPC7-2-30-R	59 ± 0.5	0.62	88 ± 0.1	80 ± 0.2	30 ± 0.2
	10	WPC7-2-60-R	70 ± 0.3	0.70	85 ± 0.1	78 ± 0.3	27 ± 0.2
	15	WPC7-2-120-R	80 ± 0.5	1.02	85 ± 0.1	80 ± 0.1	25 ± 0.3
	20	WPC7-2-180-R	77 ± 0.5	0.92	83 ± 0.1	78 ± 0.1	23 ± 0.3
WPC; acid whey with ribose at pH 9	0	WPC9-2-R	40 ± 0.1	0.50	75 ± 0.1	65 ± 0.1	19 ± 0.2
	5	WPC9-2-30-R	45 ± 0.5	0.53	78 ± 0.1	70 ± 0.3	20 ± 0.3
	10	WPC9-2-60-R	45 ± 0.5	0.55	79 ± 0.1	70 ± 0.1	20 ± 0.2
	15	WPC9-2-120-R	48 ± 0.1	0.55	80 ± 0.2	70 ± 0.1	22 ± 0.3
	20	WPC9-2-180-R	46 ± 0.3	0.50	75 ± 0.2	65 ± 0.1	20 ± 0.3