Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose

Whey protein isolate (WPI) has been hydrolysed to whey protein hydrolysate (WPH) using alcalase produced by Bacillus licheniformis at 65℃ for three hours with an enzyme to substrate ratio of 1:50. The WPI and WPH are then conjugated with lactose via Maillard reaction by heating the solution at 95℃ f...

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Main Authors: Norliza Julmohammad, Chin, Se Yong
Format: Conference or Workshop Item
Language:English
English
Published: 2022
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Online Access:https://eprints.ums.edu.my/id/eprint/35125/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35125/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/35125/
https://submit.confbay.com/conf/icfsn2022
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spelling my.ums.eprints.351252023-05-22T03:37:09Z https://eprints.ums.edu.my/id/eprint/35125/ Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose Norliza Julmohammad Chin, Se Yong Q1-295 General QP501-801 Animal biochemistry Whey protein isolate (WPI) has been hydrolysed to whey protein hydrolysate (WPH) using alcalase produced by Bacillus licheniformis at 65℃ for three hours with an enzyme to substrate ratio of 1:50. The WPI and WPH are then conjugated with lactose via Maillard reaction by heating the solution at 95℃ for different heating times which are 0h, 1h, 2h, 3h and 4h. The objectives of this study are to characterise the physicochemical properties (pH value, browning intensity, degree of glycation and Fourier transform infrared spectroscopy) of conjugation of WPI and WPH with lactose and to analyse the antioxidant activity of WPI and WPH after conjugation with lactose. In this study, the pH value, browning intensity, degree of glycation, structure and antioxidant activity of both conjugates are analysed. The pH value and degree of glycation of WPH-Lactose for all different heating time is higher compared to WPI-Lactose while for browning intensity, the WPH-Lactose heated four hours has higher browning intensity than WPI-Lactose. The secondary structure of both conjugates has been altered after conjugation in which the beta structure in proteins has been reduced. The antioxidant activity of WPH-Lactose conjugate is higher compared to WPI-Lactose conjugate as shown the analysis of ABTS+ radical scavenging activity which is 2.37% for WPI-Lactose and 12.68% for WPH-Lactose that have been heated for four hours. However, the antioxidant activity of WPH is high even though without the conjugation with lactose. Hence, the findings show that WPH can be used as a potential ingredient for encapsulating bioactive compounds due to its high antioxidant activity. 2022 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/35125/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/35125/2/FULL%20TEXT.pdf Norliza Julmohammad and Chin, Se Yong (2022) Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online. https://submit.confbay.com/conf/icfsn2022
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic Q1-295 General
QP501-801 Animal biochemistry
spellingShingle Q1-295 General
QP501-801 Animal biochemistry
Norliza Julmohammad
Chin, Se Yong
Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
description Whey protein isolate (WPI) has been hydrolysed to whey protein hydrolysate (WPH) using alcalase produced by Bacillus licheniformis at 65℃ for three hours with an enzyme to substrate ratio of 1:50. The WPI and WPH are then conjugated with lactose via Maillard reaction by heating the solution at 95℃ for different heating times which are 0h, 1h, 2h, 3h and 4h. The objectives of this study are to characterise the physicochemical properties (pH value, browning intensity, degree of glycation and Fourier transform infrared spectroscopy) of conjugation of WPI and WPH with lactose and to analyse the antioxidant activity of WPI and WPH after conjugation with lactose. In this study, the pH value, browning intensity, degree of glycation, structure and antioxidant activity of both conjugates are analysed. The pH value and degree of glycation of WPH-Lactose for all different heating time is higher compared to WPI-Lactose while for browning intensity, the WPH-Lactose heated four hours has higher browning intensity than WPI-Lactose. The secondary structure of both conjugates has been altered after conjugation in which the beta structure in proteins has been reduced. The antioxidant activity of WPH-Lactose conjugate is higher compared to WPI-Lactose conjugate as shown the analysis of ABTS+ radical scavenging activity which is 2.37% for WPI-Lactose and 12.68% for WPH-Lactose that have been heated for four hours. However, the antioxidant activity of WPH is high even though without the conjugation with lactose. Hence, the findings show that WPH can be used as a potential ingredient for encapsulating bioactive compounds due to its high antioxidant activity.
format Conference or Workshop Item
author Norliza Julmohammad
Chin, Se Yong
author_facet Norliza Julmohammad
Chin, Se Yong
author_sort Norliza Julmohammad
title Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
title_short Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
title_full Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
title_fullStr Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
title_full_unstemmed Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
title_sort physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
publishDate 2022
url https://eprints.ums.edu.my/id/eprint/35125/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35125/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/35125/
https://submit.confbay.com/conf/icfsn2022
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score 13.222552