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

Table 2

Features of glycosylated product from sweet and acid whey with 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
Sweet whey at pH 7	0	W7-1	25.10 ± 0.2	0.55	80 ± 0.2	20 ± 0.1	1.3 ± 0.2
	5	W7-1-30	29.05 ± 0.2	0.57	78 ± 0.2	22 ± 0.1	1.3 ± 0.2
	10	W7-1-60	32.43 ± 0.1	0.68	78 ± 0.2	21 ± 0.1	1.3 ± 0.1
	15	W7-1-120	34.67 ± 0.2	0.70	75 ± 0.2	22 ± 0.1	1.2 ± 0.2
	20	W7-1-180	35.31 ± 0.2	0.75	75 ± 0.2	20 ± 0.1	1.1 ± 0.1
Sweet whey at pH 9	0	W9-1	19.65 ± 0.5	0.41	75 ± 0.2	20 ± 0.1	1.0 ± 0.1
	5	W9-1-30	20.33 ± 0.2	0.42	71 ± 0.2	19 ± 0.2	1.1 ± 0.1
	10	W9-1-60	20.99 ± 0.3	0.42	74 ± 0.2	20 ± 0.2	1.1 ± 0.1
	15	W9-1-120	21.85 ± 0.3	0.43	75 ± 0.2	19 ± 0.2	1.1 ± 0.2
	20	W9-1-180	22.59 ± 0.3	0.45	75 ± 0.2	19 ± 0.1	1.2 ± 0.1
Acid whey at pH 7	0	W7-2	42.21 ± 0.4	0.62	70 ± 0.1	17 ± 0.1	0.8 ± 0.1
	5	W7-2-30	44.76 ± 0.5	0.65	68 ± 0.2	17 ± 0.1	0.7 ± 0.1
	10	W7-2-60	48.32 ± 0.5	0.73	65 ± 0.1	15 ± 0.1	0.5 ± 0.1
	15	W7-2-120	49.05 ± 0.5	0.75	65 ± 0.1	14 ± 0.2	0.5 ± 0.2
	20	W7-2-180	49.88 ± 0.3	0.76	60 ± 0.1	13 ± 0.1	0.5 ± 0.2
Acid whey at pH 9	0	W9-2	21.22 ± 0.1	0.42	70 ± 0.1	15 ± 0.1	0.8 ± 0.2
	5	W9-2-30	22.54 ± 0.1	0.43	72 ± 0.1	17 ± 0.1	0.8 ± 0.1
	10	W9-2-60	22.78 ± 0.2	0.43	78 ± 0.2	18 ± 0.2	0.8 ± 0.1
	15	W9-2-120	23.94 ± 0.2	0.44	78 ± 0.2	18 ± 0.2	0.9 ± 0.1
	20	W9-2-180	24.05 ± 0.2	0.44	75 ± 0.2	17 ± 0.1	0.8 ± 0.1