February 12/Miki, Japan/Science Letter -- "Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars D-allose (All) and D-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its antioxidant activity, were determined and compared to those of the native WPI and of WPI glycated with the alimentary sugars D-glucose (Glc) and n-fructose (Fru)," researchers in Miki, Japan report.
"WPI glycated with ketohexose showed a greater ability to form emulsions than control WPI or WPI glycated with aldohexoses. The foam overrun of all glycated WPIs was almost the same as that of the WPI control. However, the foam stability of WPI glycated with ketohexose was higher than that of the WPI control and of WPI glycated with aldohexose, following whipping for 30 minutes. Moreover, WPI glycated with the rare sugars All and Psi had the highest antioxidant activity as determined with the ABTS(center dot+) radical, even at low concentration.