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International Journal of Polymer Science
Volume 2015, Article ID 154262, 10 pages
Research Article

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

1Departamento de Ingeniería Química e Investigación, Instituto Tecnológico de Toluca, Apartado Postal 890, 52149 Metepec, MEX, Mexico
2Departamento de Ingeniería Química y Tecnología de Medio Ambiente, Universidad de Oviedo, Oviedo, 33006 Asturias, Spain

Received 14 March 2015; Revised 8 June 2015; Accepted 23 June 2015

Academic Editor: Xingxun Liu

Copyright © 2015 Liliana Ortega et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The antioxidant properties of sweet and acid whey products were incremented by polymerization of their proteins by glycation of whey protein concentrates (WPC) and their hydrolyzates (WPCH) with ribose and glucose in individual experiments under similar concentration. Heating at 50°C during 20 h maximum and pH 7 and pH 9 were used in all tests. The higher activity was found in WPC glycosylates products with ribose at pH 7 and heating during 10–15 h. In comparable form, antioxidant activity in WPCH was incremented by prior hydrolysis to glycation with 25–45% of hydrolysis degree. Further functional properties of whey proteins (solubility, emulsion, and foam) were also improved by the polymerization with ribose. The color of polymerized products due to Maillard reactions was associated with antioxidant activity of each compound; however comparative color in glycosylates products with glucose and ribose did not show this effect.