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The effectiveness of butylated hydroxyanisole and α‐tocopherol in inhibiting oxidant‐induced chemical and structural changes of whey protein
Author(s) -
KONG BAOHUA,
SUN YAN,
JIANG LIANZHOU,
LIU QIAN,
XIA XIUFAGN
Publication year - 2012
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.1471-0307.2012.00833.x
Subject(s) - butylated hydroxyanisole , chemistry , tocopherol , whey protein isolate , antioxidant , limiting , whey protein , food science , oxidative phosphorylation , butylated hydroxytoluene , biochemistry , alpha tocopherol , vitamin e , mechanical engineering , engineering
The objective of the study was to investigate the role of butylated hydroxyanisole (BHA) and α‐tocopherol in protecting whey protein isolate (WPI) from oxidative modification. The results showed that oxidation increased protein carbonyls and decreased total sulfhydryls, and led to higher dityrosine and surface hydrophobicity (P < 0.05) than nonoxidised WPI. The presence of BHA and α‐tocopherol significantly reduced (P < 0.05) the extent of WPI oxidation, thus limiting the oxidation‐induced protein aggregates and structural changes. Therefore, BHA and α‐tocopherol may be used as potential antioxidants in WPI and WPI‐containing foods.