کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8499853 | 1553650 | 2018 | 40 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of the drying mode and ageing time on sugar profiles and antioxidant capacity of electro-activated sweet whey
ترجمه فارسی عنوان
تأثیر حالت خشک کردن و زمان پیری بر روی پروفایل های شکر و ظرفیت آنتی اکسیدانی آب شیرین فعال الکترونی
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The effect of electro-activation (EA) on the properties of whey was investigated. During 60Â min of EA treatment of whey, lactose isomerisation into lactulose was observed and paralleled pH evolution. Antioxidant capacity of EA-whey was investigated; EA time was the most significant parameter on the antioxidant capacity such as reducing power, Fe2+ chelating, and Trolox equivalent ABTS radical scavenging capacity. DPPH radical scavenging activity showed a significant increase up to a maximum value then gradually decreased. As a function of ageing treatment, the reducing power and DPPH radical scavenging activity were significantly increased, whereas Trolox equivalent ABTS radical scavenging activity was decreased; no effect on Fe2+ chelating activity was detected. All samples were stable in terms of their antioxidant activities during spray- and freeze-drying. Formation of protein hydrolysates was assessed by SDS-PAGE and formation of glycated compounds occurring during EA treatment was measured.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 80, May 2018, Pages 17-25
Journal: International Dairy Journal - Volume 80, May 2018, Pages 17-25
نویسندگان
Muhammad-Javeed Akhtar, Martin Mondor, Mohammed Aïder,