ArticleCurrent research in food science2022
Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 31 citations in OpenAlex.
- Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange.Journal of food science · 2026Article
- Whey protein fibril-rutin nano-complex: a dual-action strategy to boost antioxidant capacity and mitigate hazardous thermal reactions in roasted beef.Food chemistry: X · 2026Article
- Turning Agricultural Waste Into Enzymatic Treasure: Bromelain Stability in Pineapple Crown and Peel Waste From Subang District, Indonesia.Biochemistry research international · 2026Article
- Production of Low-Fat Mayonnaise WithFood science & nutrition · 2025Article
- Article
- Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity.Frontiers in nutrition · 2025Article
- Carbohydrate Core-Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate.Pharmaceutics · 2023Article
- Bioprospecting ofPlants (Basel, Switzerland) · 2022Article
- Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy.Foods (Basel, Switzerland) · 2022Article
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7 authors at 1 institution in 1 country.
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Abstract
Whey protein isolates (WPI) were treated with different ethanol level (20, 40, 60, and 80%, v/v) to promote structural unfolding and subsequent aggregation. In general, protein aggregation gradually increased with increasing ethanol level in a dose-dependent manner, which was implied by notably increased turbidity and gradually decreased solubility. The formation of aggregates, which were confirmed by the results of circular dichroism spectrum and total sulfhydryl content, were promoted mainly through disulfide bonds and intra-molecular hydrogen bonds. Moreover, ethanol treated WPI (E-WPI) had significantly enhanced antioxidant activities over native WPI, which was mainly attribute to the higher contents of specific amino acids (such as hydrophobic amino acids, aromatic amino acids, and sulfur-containing amino acids), and E-WPI prepared with moderate ethanol concentration (40% in our present study) exhibited the highest antioxidant activities. These results reveal that antioxidant activities of WPI can be increased by ethanol treatment and are possibly achieved through molecular unfolding of native WPI.
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