The effectiveness of butylated hydroxyanisole and αâtocopherol in inhibiting oxidantâinduced chemical and structural changes of whey protein
2012
KONG, BAOHUA | Sun, Yan | JIANG, LIANZHOU | Liu, Qian | XIA, XIUFAGN
The objective of the study was to investigate the role of butylated hydroxyanisole (BHA) and αâtocopherol 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 (Pâ<â0.05) than nonoxidised WPI. The presence of BHA and αâtocopherol significantly reduced (P <â0.05) the extent of WPI oxidation, thus limiting the oxidationâinduced protein aggregates and structural changes. Therefore, BHA and αâtocopherol may be used as potential antioxidants in WPI and WPIâcontaining foods.
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