ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The antioxidant capabilities of whey in a Tween 20TM-stabilized salmon emulsion were investigated. Whey fractions inhibited formation of thiobarbituric acid reactive substances (TBARS) and lipid peroxides in a 10 % salmon oil emulsion in the order of whey 〉 high-molecular-weight (HMW) fraction 〉 low-molecular-weight fraction. Heating the HMW fraction exposed sulfhydryls, with optimum exposure at 80 °C. Heating the HMW fraction above 80 °C increased antioxidant activity. The HMW fraction of whey (80 °C) alone, α-tocopherol (40 ppm) alone, and their combination inhibited TBARS 59,19 and 86%, respectively, at 21 d of storage. Sulfhydryls oxidized before a-tocopherol, suggesting that sulfhydryls are the primary antioxidant. Results indicate that whey proteins could be useful antioxidants in food emulsions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb10606.x
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