Antioxidant Activity of Whey in a Salmon Oil Emulsion | Zendy

Tong L.M. | Zendy; Sasaki S. | Zendy; McClements D.J. | Zendy; Decker E.A. | Zendy

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Antioxidant Activity of Whey in a Salmon Oil Emulsion

Author(s) -

Tong L.M.,

Sasaki S.,

McClements D.J.,

Decker E.A.

Publication year - 2000

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.2000.tb10606.x

Subject(s) - emulsion , antioxidant , food science , chemistry , whey protein , fish oil , fishery , fish <actinopterygii> , biology , biochemistry

The antioxidant capabilities of whey in a Tween 20 TM ‐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.

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