ArticleFood science & nutrition2024
Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Effect of molecular weight, temperature, and pH on antioxidant activity of whey protein isolate hydrolysate and its application in pasta fortification.Scientific reports · 2026Article
- Aquafaba Hydrolysates as Functional Ingredients in Muffin Cakes: Effects on Physicochemical Properties, Quality Attributes, and Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Whey Protein Mitigates Oxidative Stress Injury and Improves Protein Synthesis in Mouse Skeletal Muscle by Regulating the SIRT1/Nrf2/HO-1 Axis and AMPK/TSC2/mTOR/4EBP1 Pathway.Journal of food science · 2025Article
- Optimizing Protein Bars With Whey Protein Isolate, Pea Protein Isolate, and Blue Whiting (Food science & nutrition · 2025Article
- Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein.Food science & nutrition · 2024Article
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Authors and funding
4 authors.
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Abstract
Whey protein hydrolysates, derived from enzymatic hydrolysis of whey protein isolates or concentrates, offer enhanced bioavailability and solubility compared to intact whey protein. In this study, whey protein hydrolysates (WPHs) having different hydrolysis degrees (5%, 10%, and 15%) were produced and muffin cakes were enriched with the addition of WPHs. In general, the addition of WPHs showed a significant effect on oil and protein content while the emulsion activity was improved with the increased hydrolysis degree (HD). The degree of hydrolysis increment resulted in a significant increase in both antioxidant power and antiradical activity of the WPHs. Ferric-reducing antioxidant power and ABTS radical scavenging activity ranged between 18.83-87.27 mg TE/100 g and 211.8-5063.1 mg TE/100 g, respectively. The highest FRAP and ABTS values were recorded for the 15% HD while the lowest was for the native whey protein isolate (WPI). The induction periods giving a clear information for the oxidative stability were 1593 min for the control muffins, and it was 1654 for the muffin added with WPI. Rheological data revealed that all cake batter samples including WPHs showed viscoelastic behavior. WPHs could be efficiently used in muffin formulation to increase the biofunctional effects of the final products.
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