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

Table 5

Features of glycosylated product from hydrolyzates from WPC of sweet 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
Hydrolyzate (25% HD) from WPC of sweet whey with ribose at pH 7	0	WPCH7-1-25-R	60 ± 0.7	0.54	90 ± 0.1	80 ± 0.1	10 ± 0.1
	5	WPCH7-1-30-25-R	65 ± 0.5	0.55	90 ± 0.1	78 ± 0.1	15 ± 0.1
	10	WPCH7-1-60-25-R	68 ± 0.7	0.55	90 ± 0.2	75 ± 0.1	15 ± 0.1
	15	WPCH7-1-120-25-R	70 ± 0.8	0.58	89 ± 0.2	75 ± 0.2	15 ± 0.2
	20	WPCH7-1-180-25-R	65 ± 0.6	0.49	85 ± 0.1	70 ± 0.2	10 ± 0.2
Hydrolyzate (35% HD) from WPC of sweet whey with ribose at pH 7	0	WPCH7-1-35-R	75 ± 0.5	0.68	90 ± 0.1	79 ± 0.1	20 ± 0.1
	5	WPCH7-1-30-35-R	75 ± 0.6	0.70	90 ± 0.1	80 ± 0.1	22 ± 0.1
	10	WPCH7-1-60-35-R	89 ± 0.8	1.85	85 ± 0.2	78 ± 0.2	25 ± 0.1
	15	WPCH7-1-120-35-R	85 ± 0.5	0.95	85 ± 0.3	75 ± 0.2	20 ± 0.1
	20	WPCH7-1-180-35-R	75 ± 0.8	0.71	82 ± 0.1	70 ± 0.1	20 ± 0.2
Hydrolyzate (45% HD) from WPC of sweet whey with ribose at pH7	0	WPCH7-1-45-R	64 ± 0.5	0.59	89 ± 0.1	76 ± 0.2	22 ± 0.2
	5	WPCH7-1-30-45-R	65 ± 0.5	0.55	85 ± 0.2	77 ± 0.2	20 ± 0.2
	10	WPCH7-1-60-45-R	63 ± 0.7	0.50	80 ± 0.1	75 ± 0.1	15 ± 0.1
	15	WPCH7-1-120-45-R	50 ± 0.8	0.45	78 ± 0.1	70 ± 0.2	15 ± 0.3
	20	WPCH7-1-180-45-R	40 ± 0.5	0.30	75 ± 0.1	66 ± 0.1	15 ± 0.3
Hydrolyzate (25% HD) from WPC of sweet whey with ribose at pH 9	0	WPCH9-1-25-R	49 ± 0.4	0.28	80 ± 0.1	69 ± 0.1	22 ± 0.1
	5	WPCH9-1-30-25-R	50 ± 0.8	0.30	85 ± 0.1	75 ± 0.1	25 ± 0.1
	10	WPCH9-1-60-25-R	52 ± 0.6	0.35	88 ± 0.2	79 ± 0.2	25 ± 0.3
	15	WPCH9-1-120-25-R	53 ± 0.8	0.35	90 ± 0.2	80 ± 0.2	29 ± 0.1
	20	WPCH9-1-180-25-R	55 ± 0.3	0.4	90 ± 0.2	85 ± 0.1	30 ± 0.1
Hydrolyzate (35% HD) from WPC of sweet whey with ribose at pH 9	0	WPCH9-1-35-R	50 ± 0.5	0.55	90 ± 0.1	88 ± 0.1	33 ± 0.1
	5	WPCH9-1-30-35-R	56 ± 0.5	0.60	87 ± 0.1	89 ± 0.1	30 ± 0.2
	10	WPCH9-1-60-35-R	58 ± 0.8	0.6	88 ± 0.2	78 ± 0.2	29 ± 0.2
	15	WPCH9-1-120-35-R	55 ± 0.7	0.53	85 ± 0.2	75 ± 0.2	25 ± 0.2
	20	WPCH9-1-180-35-R	50 ± 0.5	0.45	88 ± 0.1	80 ± 0.1	28 ± 0.2
Hydrolyzate (45% HD) from WPC of sweet whey with ribose at pH 9	0	WPCH9-1-45-R	50 ± 0.5	0.43	89 ± 0.1	78 ± 0.1	28 ± 0.1
	5	WPCH9-1-30-45-R	48 ± 0.8	0.35	85 ± 0.1	75 ± 0.1	25 ± 0.1
	10	WPCH9-1-60-45-R	45 ± 0.8	0.30	80 ± 0.2	73 ± 0.1	20 ± 0.2
	15	WPCH9-1-120-45-R	44 ± 0.5	0.25	80 ± 0.1	73 ± 0.1	18 ± 0.2
	20	WPCH9-1-180-45-R	40 ± 0.5	0.20	75 ± 0.1	70 ± 0.2	15 ± 0.2