Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

文献类型： 外文期刊

第一作者： Uluko, Hankie

作者： Uluko, Hankie;Zhang, Shuwen;Liu, Lu;Tsakama, Madalitso;Lu, Jing;Lv, Jiaping;Uluko, Hankie;Tsakama, Madalitso

作者机构：

关键词： Antioxidative;Milk protein concentrate;Pretreatment;Hydrolysis;Ultrafiltration

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

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年卷期：

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收录情况： SCI

摘要： The antioxidant capacity of milk protein concentrate (MPC) subjected to hydrolysis with digestive enzymes (pepsin and trypsin) after heat (HT), microwave (MW) and ultrasound (US) pretreatments were investigated using DPPH radical scavenging and ferric reducing antioxidative power (FRAP) assays. Pretreatments were carried out for 10 min, MW and HT pretreatments at 90 degrees C, US at 800 W and 20 kHz. Samples were jacketed with ice during sonication while a control received no pretreatment. Compared with the control (EC50 = 0.316 mg mL(-1)), most pretreatments (US, US + MW, US + HT, US + MW + HT) significantly improved (P = 0.05) the radical scavenging activity and US pretreated samples showed the highest activity (EC50=0.283 mg mL(-1)) but the pretreated samples showed similar antioxidant capacity when the FRAP assay was used which could be due to the large number of peptides in the pretreated samples. US pretreatment has the potential to improve antioxidant capacity of aggregated proteins such as MPC during enzymatic hydrolysis with digestive enzymes. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2

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