Antioxidant activity of the products of milk whey modification

Composition of cheese whey and products of its modification (UF-concentrates and microparticulates) forms antioxidantive activity of these food objects. Investigation of the activity is of great scientific and practical interest. Antioxidantive properties have been determined by the amperometric method. Growth of the antioxidantive activity of the UF-concentrate has been observed in the course of the concentration factor increase. This is explained by the increase of the amino acids content such as thyrosin, methionine, hystidine, tryptophane and prolin as well as glutadione-trypeptide consisting of the glutamine acid, cysteine and glycine. Besides, antioxidantive action of the protein cluster of milk whey is explained by presence of high molecule antioxidants: whey albumine,ceruloplasmine, lactoferrine and is based on the helation of the metals with changing valency. Antioxidantive effect of the microparticulate is by 13-17 % higher than in the UF-concentrate of the same composition. The result of whey protein denaturation in the process of microparticulates receiving is considered to be activation of the sulphydryl groups. Antioxidant activity of the UF-concentrates and microparticulates has been supported by the trials in vivo. Free radicals pathology was imitated in the terms of reproduction of the experimental model of the CCl4 damage of the liver. Products of milk whey modification are characterized by pronounced antioxidantive properties that are explained by presence of high and low molecular antioxidants. The results of the study allow recommend to apply UF-concentrates and microparticulates of milk whey in the composition of the rations of special and medical-preventive purpose resulting in reduction of the oxidative stress and preventing changes related with age.

curds whey, antioxidants