Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase

Antioxidant activities of whey protein isolate (WPI) hydrolysates prepared by Alcalase treatment at different concentrations and times were investigated. The antioxidant activity of WPI hydrolysates, indicated by peroxide value and thiobarbituric acid-reactive substance values in a liposome-oxidizing system, increased with increasing hydrolysis time up to 5 h (P < 0.05). The WPI hydrolysates also showed greater radical-scavenging ability, greater Cu2+-chelating ability and improved reducing power when compared with non-hydrolysed WPI (P < 0.05). An increase in protein concentration was shown to significantly enhance antioxidant activities (P < 0.05). Although non-hydrolysed WPI displayed an antioxidative effect, it was far less potent than the hydrolysed WPI. This study shows that enzyme-hydrolysed WPI can act as a hydrogen donor, a metal ion chelator, and a radical stabiliser to inhibit lipid oxidation. The WPI hydrolysates produced by Alcalase could be employed in the food industry as an antioxidant to replace synthetic antioxidants.