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Comparison of antioxidant capacity, protein profile and carbohydrate content of whey protein fractions

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dc.contributor.authorYALÇIN, AHMET SUHA
dc.contributor.authorsOnay-Ucar, Evren; Arda, Nazli; Pekmez, Murat; Yilmaz, Ayse Mine; Boke-Sarikahya, Nazli; Kirmizigul, Suheyla; Yalcin, A. Suha
dc.date.accessioned2022-03-13T12:45:51Z
dc.date.available2022-03-13T12:45:51Z
dc.date.issued2014
dc.description.abstractWhey is used as an additive in food industry and a dietary supplement in nutrition. Here we report a comparative analysis of antioxidant potential of whey and its fractions. Fractions were obtained by size exclusion chromatography, before and after enzymatic digestion with pepsin or trypsin. Superoxide radical scavenging, lipid peroxidation inhibition and cupric ion reducing activities of different fractions were checked. Peptides were detected by SDS-PAGE and GC-MS was used to determine carbohydrate content of the fractions. All samples showed antioxidant activity and the second fraction of the trypsin hydrolysate showed the highest superoxide radical scavenging activity. CUPRAC value of this fraction was two-times higher than that of whey filtrate. The first fraction of the pepsin hydrolysate was the most effective inhibitor of lipid peroxidation. Each sample exhibited a different polypeptide profile. Different percentages of carbohydrates were identified in whey filtrate and in all second fractions, where galactose was the major component. (C) 2013 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2013.10.119
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pubmed24360416
dc.identifier.urihttps://hdl.handle.net/11424/237855
dc.identifier.wosWOS:000330155700006
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofFOOD CHEMISTRY
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant activity
dc.subjectCUPRAC
dc.subjectWhey protein fractions
dc.subjectBETA-LACTOGLOBULIN
dc.subjectPEPTIDES
dc.subjectEXTRACT
dc.titleComparison of antioxidant capacity, protein profile and carbohydrate content of whey protein fractions
dc.typearticle
dspace.entity.typePublication
local.avesis.id45e569e3-9ba4-4410-8e55-888ffa917a7e
local.import.packageSS17
local.indexed.atWOS
local.indexed.atSCOPUS
local.indexed.atPUBMED
local.journal.numberofpages7
oaire.citation.endPage40
oaire.citation.startPage34
oaire.citation.titleFOOD CHEMISTRY
oaire.citation.volume150
relation.isAuthorOfPublication7a2bc583-aab6-43e7-9cc3-0d7a60773409
relation.isAuthorOfPublication.latestForDiscovery7a2bc583-aab6-43e7-9cc3-0d7a60773409

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