Antioxidant activity of whey in a salmon oil emulsion

The antioxidant capabilities of whey in a Tween 20(TM)-stabilized salmon em ulsion were investigated. Whey fractions inhibited formation of thiobarbitu ric acid reactive substances (TBARS) and lipid peroxides in a 10 % salmon o il emulsion ill the order of whey > high-molecular-weight (HMW) fraction > low-molecular-weight fraction, Heating the HMW fraction exposed sulfhydryls , with optimum exposure at 80 degreesC. Heating the HMW fraction above 80 d egreesC increased antioxidant activity. The HMW fraction of whey (80 degree sC) alone, alpha -tocopherol (40 ppm) alone, and their combination inhibite d TEARS 59, 19 and 86%, respectively, at 21 d of storage. Sulfhydryls oxidi zed before alpha -tocopherol, suggesting that sulfhydryls are the primary a ntioxidant, Results indicate that whey proteins could be useful antioxidant s in food emulsions.