Improvement of Antioxidant Activity of Whey Protein Hydrolyzate by Conjugation with Glycosylation

摘要

This study was conducted to investigate the antioxidant activity of whey protein hydrolyzate by conjugation with glucosylation. The reaction conditions of whey protein hydrolyzates conjugated with glucose were optimized with the response surface methodology using the central composite rotatable design. The optimisation parameters studied were glucose concentration 8 %, temperature 94 °C and reaction time 3.2 h. Under this optimum condition, the reducing power, hydroxyl radical scavenging activity, scavenging of the ABTS radical, copper and iron chelating, thiobarbituric acid-reactive substances of whey protein hydrolyzates by conjugation with glucose through Maillard reaction are higher than whey protein hydrolyzates. The result showed that whey protein hydrolyzates by conjugation with glucose had high antioxidant activities.