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2012•International Journal of Dairy TechnologyRequires access

The effectiveness of butylated hydroxyanisole and α‐tocopherol in inhibiting oxidant‐induced chemical and structural changes of whey protein

Baohua Kong, Yan Sun, Lianzhou Jiang, Qian Liu, XIUFAGN XIA

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Abstract

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.

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What this paper is about

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.

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Available abstract

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.

Key concepts: Butylated hydroxyanisole, Chemistry, Tocopherol, Whey protein isolate, Antioxidant, Limiting, Whey protein, Food science

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The effectiveness of butylated hydroxyanisole and α‐tocopherol in inhibiting oxidant‐induced chemical and structural changes of whey protein — Research Paper | ScholarLens