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首页> 外文期刊>ACS Sustainable Chemistry & Engineering >Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate
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Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate

机译：干燥温度对阴极电激活乳清渗透物抗氧化能力的影响

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摘要

The aim of the present work was to study the antioxidant capacity of spry dried whey permeate (WP) that was subjected to a cathodic electroactivation. In this context, electroactivation technology was applied to WP to in situ convert a part of lactose into lactulose (prebiotic) with a simultaneous inducing of Maillard reactions products (MRPs) which are known to have high antioxidant capacity. The antioxidant activity (AA) of the electroactivated and dried whey permeate (EAWP) was evaluated by the DPPH scavenging activity, reducing power, ABTS(center dot+) radical scavenging assay, and iron chelating capacity. The effect of the drying temperature on the AA of the EAWP was also evaluated. The obtained data demonstrated that electroactivation significantly (p < 0.001) enhanced the AA of WP and that this AA was mainly due to the intermediate MRPs, as shown by the highest absorbance at 294 nm. Moreover, the results showed that the drying temperature significantly influenced the AA of EAWP.
机译：本作本作作品的目的是研究对经受阴极电激活的Spry干乳清渗透物（WP）的抗氧化能力。 在这种情况下，将电激化技术应用于WP，原位将乳糖的一部分转化为乳糖（益生元），同时诱导已知具有高抗氧化能力的Maillard反应产物（MRP）。 通过DPPH清除活性，降低功率，ABTS（中心点+）自由基清除测定和铁螯合能力来评估电激活和干燥乳清渗透物（EAWP）的抗氧化活性（AA）。 还评估了干燥温度对EAWP AA的影响。 所获得的数据证明，电激活显着（p <0.001）增强了WP的AA，并且该AA主要是由于中间体MRP，如294nm的最高吸光度所示。 此外，结果表明，干燥温度显着影响了EAWP的AA。

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