Inclusion complexes of cyclodextrin with whey peptides: characteristic of antioxidant activity

  • Tatsiana M. Halavach Belarusian State University, 4 Niezaliežnasci Avenue, Minsk 220030, Belarus
  • Ekaterina I. Tarun International Sakharov Environmental Institute, Belarusian State University, 23/1 Daŭhabrodskaja Street, Minsk 220070, Belarus
  • Vasiliy G. Zhygankov Scientific Practical Centre of Hygiene, 8 Akademičnaja Street, Minsk 220012, Belarus
  • Anastasia D. Butina Belarusian State University, 4 Niezaliežnasci Avenue, Minsk 220030, Belarus
  • Vladimir P. Kurchenko Belarusian State University, 4 Niezaliežnasci Avenue, Minsk 220030, Belarus

Abstract

A comparative analysis of organoleptic and antioxidant properties of β­cyclodextrin clathrates with peptides of whey proteins was carried out. According to the data of thermogravimetric analysis the formation of inclusion complexes was confirmed and the increase in thermal stability of peptides in composition of clathrates was established. The reduction in bitter taste of the experimental complexes by 20 –70 % and the increase in antiradical activity in 1.3–1.6 times compared to initial hydrolysate was shown. With the raise in complexation temperature from 25 to 50 °C the increase in antioxidant effect and the improvement in organoleptic properties of clathrates were achieved. Perspective is the use of milk protein hydrolysates with pronounced bitter taste in the composition of biologically active inclusion complexes with β­cyclodextrin which have acceptable organoleptic properties and high antioxidant potential.

Author Biographies

Tatsiana M. Halavach, Belarusian State University, 4 Niezaliežnasci Avenue, Minsk 220030, Belarus

PhD (biology); senior researcher at the laboratory of applied biology, faculty of biology

Ekaterina I. Tarun, International Sakharov Environmental Institute, Belarusian State University, 23/1 Daŭhabrodskaja Street, Minsk 220070, Belarus

PhD (chemistry), docent; associate professor at the department of environmental chemistry and biochemistry, faculty of environmental medicine

Vasiliy G. Zhygankov, Scientific Practical Centre of Hygiene, 8 Akademičnaja Street, Minsk 220012, Belarus

PhD (medicine), docent; leading researcher at the laboratory of complex problems of food hygiene

Anastasia D. Butina, Belarusian State University, 4 Niezaliežnasci Avenue, Minsk 220030, Belarus

student at the faculty of biology

Vladimir P. Kurchenko, Belarusian State University, 4 Niezaliežnasci Avenue, Minsk 220030, Belarus

PhD (biology), docent; head of the laboratory of applied biology, faculty of biology

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Published
2019-01-18
Keywords: whey protein hydrolysates, bitter peptides, β-­cyclodextrin, cyclodextrin clathrates with peptides, thermogravimetry, organoleptic properties, antioxidant activity
How to Cite
Halavach, T. M., Tarun, E. I., Zhygankov, V. G., Butina, A. D., & Kurchenko, V. P. (2019). Inclusion complexes of cyclodextrin with whey peptides: characteristic of antioxidant activity. Experimental Biology and Biotechnology, 3, 3-13. Retrieved from https://journals.bsu.by/index.php/biology/article/view/2529
Issue
No 3 (2018): Journal of the Belarusian State University. Biology
Section
Biochemistry

Copyright (c) 2018 Journal of the Belarusian State University. Biology

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