The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins

N. S. Oh, H. A. Lee, J. Y. Lee, J. Y. Joung, K. B. Lee, Y. Kim, Kwang Won Lee, Sae Hun Kim

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

The objective of this study was to determine the enhanced effects on the biological characteristics and antioxidant activity of milk proteins by the combination of the Maillard reaction and enzymatic hydrolysis. Maillard reaction products were obtained from milk protein preparations, such as whey protein concentrates and sodium caseinate with lactose, by heating at 55°C for 7 d in sodium phosphate buffer (pH 7.4). The Maillard reaction products, along with untreated milk proteins as controls, were hydrolyzed for 0 to 3. h with commercial proteases Alcalase, Neutrase, Protamex, and Flavorzyme (Novozymes, Bagsværd, Denmark). The antioxidant activity of hydrolyzed Maillard reaction products was determined by reaction with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, their 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and the ability to reduce ferric ions. Further characteristics were evaluated by the o-phthaldialdehyde method and sodium dodecyl sulfate-PAGE. The degree of hydrolysis gradually increased in a time-dependent manner, with the Alcalase-treated Maillard reaction products being the most highly hydrolyzed. Radical scavenging activities and reducing ability of hydrolyzed Maillard reaction products increased with increasing hydrolysis time. The combined products of enzymatic hydrolysis and Maillard reaction showed significantly greater antioxidant activity than did hydrolysates or Maillard reaction products alone. The hydrolyzed Maillard reaction products generated by Alcalase showed significantly higher antioxidant activity when compared with the other protease products and the antioxidant activity was higher for the whey protein concentrate groups than for the sodium caseinate groups. These findings indicate that Maillard reaction products, coupled with enzymatic hydrolysis, could act as potential antioxidants in the pharmaceutical, food, and dairy industries.

Original languageEnglish
Pages (from-to)4899-4911
Number of pages13
JournalJournal of Dairy Science
Volume96
Issue number8
DOIs
Publication statusPublished - 2013 Aug 1

Fingerprint

Maillard Reaction
Maillard reaction products
Milk Proteins
milk proteins
Maillard reaction
enzymatic hydrolysis
Hydrolysis
Antioxidants
antioxidant activity
subtilisin
Subtilisins
sodium caseinate
whey protein concentrate
Caseins
proteinases
hydrolysis
Dairying
Peptide Hydrolases
sodium phosphate
o-Phthalaldehyde

Keywords

  • Antioxidant activity
  • Enzymatic hydrolysis
  • Maillard reaction
  • Milk protein

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science
  • Genetics

Cite this

The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins. / Oh, N. S.; Lee, H. A.; Lee, J. Y.; Joung, J. Y.; Lee, K. B.; Kim, Y.; Lee, Kwang Won; Kim, Sae Hun.

In: Journal of Dairy Science, Vol. 96, No. 8, 01.08.2013, p. 4899-4911.

Research output: Contribution to journalArticle

Oh, N. S. ; Lee, H. A. ; Lee, J. Y. ; Joung, J. Y. ; Lee, K. B. ; Kim, Y. ; Lee, Kwang Won ; Kim, Sae Hun. / The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins. In: Journal of Dairy Science. 2013 ; Vol. 96, No. 8. pp. 4899-4911.
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AB - The objective of this study was to determine the enhanced effects on the biological characteristics and antioxidant activity of milk proteins by the combination of the Maillard reaction and enzymatic hydrolysis. Maillard reaction products were obtained from milk protein preparations, such as whey protein concentrates and sodium caseinate with lactose, by heating at 55°C for 7 d in sodium phosphate buffer (pH 7.4). The Maillard reaction products, along with untreated milk proteins as controls, were hydrolyzed for 0 to 3. h with commercial proteases Alcalase, Neutrase, Protamex, and Flavorzyme (Novozymes, Bagsværd, Denmark). The antioxidant activity of hydrolyzed Maillard reaction products was determined by reaction with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, their 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and the ability to reduce ferric ions. Further characteristics were evaluated by the o-phthaldialdehyde method and sodium dodecyl sulfate-PAGE. The degree of hydrolysis gradually increased in a time-dependent manner, with the Alcalase-treated Maillard reaction products being the most highly hydrolyzed. Radical scavenging activities and reducing ability of hydrolyzed Maillard reaction products increased with increasing hydrolysis time. The combined products of enzymatic hydrolysis and Maillard reaction showed significantly greater antioxidant activity than did hydrolysates or Maillard reaction products alone. The hydrolyzed Maillard reaction products generated by Alcalase showed significantly higher antioxidant activity when compared with the other protease products and the antioxidant activity was higher for the whey protein concentrate groups than for the sodium caseinate groups. These findings indicate that Maillard reaction products, coupled with enzymatic hydrolysis, could act as potential antioxidants in the pharmaceutical, food, and dairy industries.

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