naa a22 4500 510724051 CHVBK 20180411082928.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0674-8 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0674-8 Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties [Elektronische Daten] [Baohua Kong, Youling Xiong, Xuhai Cui, Xinhuai Zhao] The objective of the study was to examine the sensitivity of whey protein functionality to oxidizing radicals. Whey protein isolate (WPI) was oxidatively stressed by incubation at 20°C for 3, 5, and 10h in hydroxyl radical-generating media containing 0.1mM ascorbic acid, 0.1mM FeCl3, and 1-10mM H2O2. Protein solubility decreased (P < 0.05) with increasing H2O2 concentrations and oxidation time. Surface properties of WPI, including both emulsifying and foaming activities, exhibited significant improvements (P < 0.05) at H2O2 concentrations up to 5mM and oxidation time up to 5h. The longer oxidation time or higher H2O2 concentrations tended to diminish the surface functionality. However, the oxidative stress, though decreasing the onset gelling temperature, had a general detrimental effect on WPI gelation (hardness, springiness, and storage modulus). The results indicated opposing effects of oxidation on WPI: detrimental to hydrodynamic properties (solubility, gelation) but beneficial to surface properties (emulsification, foaming). Springer Science+Business Media, LLC, 2011 Whey protein isolate nationallicence Hydroxyl radical nationallicence Protein oxidation nationallicence Functional properties nationallicence Kong Baohua College of Food Science, Northeast Agricultural University, 150030, Harbin, Heilongjiang, China aut Xiong Youling Department of Animal and Food Sciences, University of Kentucky, 40546, Lexington, KY, USA aut Cui Xuhai Department of Life Sciences, Zaozhuang University, 277160, Zaozhuang, Shandong, China aut Zhao Xinhuai College of Food Science, Northeast Agricultural University, 150030, Harbin, Heilongjiang, China aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 169-176 1935-5130 6:1<169 2013 6 11947 https://doi.org/10.1007/s11947-011-0674-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0674-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kong Baohua College of Food Science, Northeast Agricultural University, 150030, Harbin, Heilongjiang, China aut NATIONALLICENCE 700 1- Xiong Youling Department of Animal and Food Sciences, University of Kentucky, 40546, Lexington, KY, USA aut NATIONALLICENCE 700 1- Cui Xuhai Department of Life Sciences, Zaozhuang University, 277160, Zaozhuang, Shandong, China aut NATIONALLICENCE 700 1- Zhao Xinhuai College of Food Science, Northeast Agricultural University, 150030, Harbin, Heilongjiang, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 169-176 1935-5130 6:1<169 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer