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Antioxidant activity of whey in a salmon oil emulsion
- Tong, L.M., Sasaki, S., McClements, D.J., Decker, E.A.
- Journal of food science 2000 v.65 no.8 pp. 1325-1329
- whey, oxidation, inhibitors, fish oils, salmon, emulsions, lipid peroxidation, peroxides, molecular weight, temperature, sulfhydryl groups
- The antioxidant capabilities of whey in a Tween 20-stabilized salmon emulsion were investigated. Whey fractions inhibited formation of thiobarbituric acid reactive substances (TBARS) and lipid peroxides in a 10% salmon oil emulsion in the order of whey > high-molecular-weight (HMW) fraction > low-molecular-weight fraction. Heating the HMW fraction exposed sulfhydryls, with optimum exposure at 80 degrees C. Heating the HMW fraction above 80 degrees C increased antioxidant activity. The HMW fraction of whey (80 degrees C) alone, alpha-tocopherol (40 ppm) alone, and their combination inhibited TBARS 59, 19 and 86%, respectively, at 21 d of storage. Sulfhydryls oxidized before alpha-tocopherol, suggesting that sulfhydryls are the primary antioxidant. Results indicate that whey proteins could be useful antioxidants in food emulsions.