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

Table 4

Features of glycosylated product from WPC of sweet whey with glucose and 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 glucose at pH 7	0	WPC7-1-G	50 ± 0.5	0.30	70 ± 0.1	62 ± 0.1	25 ± 0.1
	5	WPC7-1-30-G	58 ± 0.6	0.42	75 ± 0.1	66 ± 0.2	28 ± 0.1
	10	WPC7-1-60-G	59 ± 0.5	0.42	75 ± 0.1	65 ± 0.2	30 ± 0.1
	15	WPC7-1-120-G	60 ± 0.7	0.52	77 ± 0.2	65 ± 0.1	30 ± 0.2
	20	WPC7-1-180-G	62 ± 0.5	0.55	75 ± 0.3	61 ± 0.1	25 ± 0.1
WPC; sweet whey with glucose at pH 9	0	WPC9-1-G	39 ± 0.5	0.20	71 ± 0.2	60 ± 0.1	20 ± 0.3
	5	WPC9-1-30-G	40 ± 0.3	0.19	70 ± 0.2	62 ± 0.2	22 ± 0.3
	10	WPC9-1-60-G	45 ± 0.5	0.23	70 ± 0.1	65 ± 0.2	22 ± 0.1
	15	WPC9-1-120-G	46 ± 0.5	0.20	75 ± 0.2	66 ± 0.3	25 ± 0.1
	20	WPC9-1-180-G	46 ± 0.5	0.28	78 ± 0.2	67 ± 0.1	25 ± 0.2
WPC; acid whey with glucose at pH 7	0	WPC7-2-G	49 ± 0.5	0.30	80 ± 0.1	66 ± 0.1	30 ± 0.2
	5	WPC7-2-30-G	50 ± 0.6	0.30	85 ± 0.1	69 ± 0.1	32 ± 0.2
	10	WPC7-2-60-G	52 ± 0.6	0.30	86 ± 0.1	69 ± 0.1	35 ± 0.1
	15	WPC7-2-120-G	55 ± 0.3	0.35	86 ± 0.1	70 ± 0.1	36 ± 0.1
	20	WPC7-2-180-G	55 ± 0.3	0.33	81 ± 0.2	71 ± 0.1	33 ± 0.1
WPC; acid whey with glucose at pH 9	0	WPC9-2-G	55 ± 0.3	0.56	76 ± 0.1	65 ± 0.2	28 ± 0.1
	5	WPC9-2-30-G	58 ± 0.3	0.68	78 ± 0.1	65 ± 0.1	25 ± 0.1
	10	WPC9-2-60-G	69 ± 0.3	0.68	80 ± 0.2	69 ± 0.3	28 ± 0.2
	15	WPC9-2-120-R	78 ± 0.3	0.78	75 ± 0.2	65 ± 0.3	25 ± 0.1
	20	WPC9-2-180-R	75 ± 0.3	0.75	73 ± 0.2	65 ± 0.1	20 ± 0.1