Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

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dc.contributor.authorUnal, Gulfem
dc.contributor.authorAkalin, A. Sibel
dc.date.accessioned2019-10-27T21:40:53Z
dc.date.available2019-10-27T21:40:53Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, the effect of fortification of yoghurt with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on the antioxidant and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. Milk was fortified with skim milk powder (SMP) as control, SCC, and WPC at 2% and 4% ratios. The antioxidant activity was determined using 2,2,-diphenyl-1-picrylhydrazyl (DPPHaEuro cent) radical scavenging, hydrogen peroxide (H2O2) scavenging, and Fe2+ chelating activity methods. Yoghurt fortified with 4% WPC had the highest DPPHaEuro cent scavenging activity, whereas there were no significant differences between yoghurt samples containing SMP and SCC at both fortification levels. In the Fe2+ chelating activity method, increase in incubation time (from 0 to 60 min, at room temperature) significantly improved the chelating effect of all yoghurt types. Yoghurts supplemented with WPC and 4% SMP showed higher Fe2+ chelating activity than those fortified with SCC for all incubation times. Experimental yoghurts also possessed antioxidant activity towards H2O2 except yoghurts fortified with WPC at a concentration of 0.2 ga (TM) mL(-1). Yoghurt containing 4% WPC showed higher H2O2-scavenging activity than those supplemented with 4% SCC at 0.05 and 0.1 ga (TM) mL(-1) concentrations, at 0 and 40 min. Addition of SCC or WPC caused an increase in the ACE inhibitory activity of yoghurt when compared to supplementation with SMP. Fortification of yoghurt with WPC was more effective than that of with SCC in terms of ACE inhibitory activity.en_US
dc.description.sponsorshipTurkish Scientific and Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 106 O 122]en_US
dc.description.sponsorshipThe authors thank the Turkish Scientific and Research Council (TUBITAK) for the financial support for this research (project no. TOVAG 106 O 122).en_US
dc.identifier.doi10.1007/s13594-012-0082-5
dc.identifier.endpage639en_US
dc.identifier.issn1958-5586
dc.identifier.issn1958-5586en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage627en_US
dc.identifier.urihttps://doi.org/10.1007/s13594-012-0082-5
dc.identifier.urihttps://hdl.handle.net/11454/46429
dc.identifier.volume92en_US
dc.identifier.wosWOS:000311510400002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSpringer Franceen_US
dc.relation.ispartofDairy Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYoghurten_US
dc.subjectSodium calcium caseinateen_US
dc.subjectWhey proteinen_US
dc.subjectAntioxidant activityen_US
dc.subjectACE inhibitory activityen_US
dc.titleAntioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrateen_US
dc.typeArticleen_US

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