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Binding of Antioxidants by Milk Proteins

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, ARS, USDA, Washington, D.C. 20250

ABSTRACT

The binding of esters of gallic acid to milk proteins increases with increasing alkyl chain length. Chain branching decreases binding but changes in temperature, salt concentration, and heat treatment of the proteins have little effect. Butylated hydroxy anisole binds to the same extent as propyl gallate. Calcium-free milk proteins bound less than natural milk proteins. Binding is reversible and at low concentrations the amount of antioxidant bound is a linear function of the concentration of free antioxidant. The proteins of milk would thus compete with the fat phase for antioxidant.