Antioxidant properties of whey protein hydrolysates prepared using heat denatured whey proteins.

摘要

Heat denatured whey protein (HDWP) with a protein content of 57.14 +or- 2.81% was hydrolysed with the commercial enzyme Flavourzyme using optimized conditions. The resultant whey protein hydrolysates (WPH) were analysed for antioxidative activity in a ABTS (2,2' azino-bis-(3-ethyl benzothiazoline)-6-sulfonic acid) radical sequestering assay and in vivo by measuring changes in the activities of various antioxidative enzymes following oral administration of WPH to mice with diet-induced oxidative stress (fed on a diet containing 10% oxidized oil) as an animal model. The results show that body wt. gain in the WPH fed group was significantly higher than that in the control and HDWP fed groups. Activities of the antioxidative enzymes, namely, catalase, superoxide dismutase (SOD) and glutathione peroxidase, in red blood cells lysates were increased in the HDWP and WPH fed groups as compared with those of the control group after 15 and 30 days of feeding. In samples of hepatic tissue homogenate, only glutathione peroxidase and SOD increased significantly in HDWP and WPH fed groups after 15 days, but a significant increase in catalase activity was observed after 30 days in the animals fed WPH only.