Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Aug 20;12(10):8105-8117.
doi: 10.1002/fsn3.4422. eCollection 2024 Oct.

Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein

Hatice Bekiroglu  1   2 , Safa Karaman  3 , Fatih Bozkurt  2 , Osman Sagdic  2
Affiliations

Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein

Hatice Bekiroglu et al. Food Sci Nutr. .

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.

Keywords: emulsion stability; hydrolysis degree; oxidative stability; thermal properties.

PubMed Disclaimer

Conflict of interest statement

The authors declare no competing interests.

Figures

FIGURE 1
FIGURE 1
Bioactive characteristics of the muffin samples enriched with whey protein hydrolysates (WPHs). % HD is the hydrolysis degree of whey protein isolate; 10% HD, Muffin enriched with whey protein hydrolysate (10% HD); 15% HD, Muffin enriched with whey protein hydrolysate (15% HD); 5% HD, Muffin enriched with whey protein hydrolysate (5% HD); Control, control muffin; WPI, muffin enriched with whey protein isolate.
FIGURE 2
FIGURE 2
Induction period of the muffin samples enriched with whey protein hydrolysates (WPHs). % HD is the hydrolysis degree of whey protein isolate; 10% HD, Muffin enriched with whey protein hydrolysate (10% HD); 15% HD, Muffin enriched with whey protein hydrolysate (15% HD); 5% HD, Muffin enriched with whey protein hydrolysate (5% HD); Control, control muffin; WPI, muffin enriched with whey protein isolate.
FIGURE 3
FIGURE 3
Dynamic mechanical spectra of muffin cake dough enriched with whey protein hydrolysates (WPHs). % HD is the hydrolysis degree of whey protein isolate; 10% HD, Muffin enriched with whey protein hydrolysate (10% HD); 15% HD, Muffin enriched with whey protein hydrolysate (15% HD); 5% HD, Muffin enriched with whey protein hydrolysate (5% HD); Control, control muffin; WPI, muffin enriched with whey protein isolate.
FIGURE 4
FIGURE 4
DSC profiles of the muffin samples enriched with whey protein hydrolysates (WPHs). T0, Temperature onset, Tp, Peak temperature, ΔH, Gelatinization enthalpy. % HD is the hydrolysis degree of whey protein isolate; 10% HD, Muffin enriched with whey protein hydrolysate (10% HD); 15% HD, Muffin enriched with whey protein hydrolysate (15% HD); 5% HD, Muffin enriched with whey protein hydrolysate (5% HD); Control, control muffin; WPI, muffin enriched with whey protein isolate.
See this image and copyright information in PMC

References

    1. AACC . (1990). Approved methods of the AACC (8th ed.). American Association of Cereal Chemists Saint Paul.
    1. Abd El‐Salam, M. H. , & El‐Shibiny, S. (2017). Preparation, properties, and uses of enzymatic milk protein hydrolysates. Critical Reviews in Food Science and Nutrition, 57(6), 1119–1132. - PubMed
    1. Adler‐Nissen, J. (1986). Methods in food protein hydrolysis. In Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers.
    1. Al‐Shamsi, K. A. , Mudgil, P. , Hassan, H. M. , & Maqsood, S. (2018). Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems. Journal of Dairy Science, 101(1), 47–60. - PubMed
    1. Ambigaipalan, P. , & Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical properties of muffin. Food Bioscience, 12, 54–60.

LinkOut - more resources