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Antioxidative ability of native and thermized sour whey in oxidation‐catalysed model systems †
Author(s) -
SHON JINHAN,
HAQUE ZAHUR U
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00320.x
Subject(s) - chemistry , peroxide value , thiobarbituric acid , food science , lipid oxidation , whey protein , peroxide , emulsion , phosphate buffered saline , antioxidant , limiting , incubation , chromatography , biochemistry , organic chemistry , lipid peroxidation , mechanical engineering , engineering
Antioxidative properties of sour (cottage) were evaluated with (thermized) and without (native) heat treatment (80°C for 30 min). A model system comprising a Tween 20 stabilized peanut oil in phosphate buffer (pH 7.0) emulsion containing lipid oxidation catalysts, FeCl3 , H 2 O 2 and ascorbate was used. Native sour whey powder (SWP) was significantly better than thermized whey in terms of limiting the formation of thiobarbituric acid‐reactive substances and peroxide value. Antioxidative ability was best at pH 3.0 and decreased with increasing pH. SWP (20%, w/v) was significantly better than all commonly used antioxidants tested after 96 h of incubation at 40°C.