Research Article
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 |
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