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Antioxidant Activity of Skim Milk: Effect of Sonication

Deparment of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

The antioxidant activity of skim milk was evaluated in a linoleate emulsion system with hemoglobin as a pro-oxidant. Sonication greatly increased the antioxidant activity of skim milk. The antioxidant activity of the casein fraction of milk was increased most by sonication, arid this increase was nearly as great as that for skim milk, suggesting that casein was almost totally responsible for the antioxidant effect of sonication. Total sulfhydryl groups of skim milk decreased upon prolonged sonication, probably the result of the heat evolved in the process. Reactive sulfhydryl content was unchanged by sonication. Sonication had no effect on antioxidant activity of ß-lactoglobulin, reduced urease, or reduced ribonuclease, proteins with free sulfhydryl groups. Apparently sulfhydryl groups were not involved in the increased antioxidant activity of sonicated skim milk. Homogenization at 281.5 kg/cm² did not increase the antioxidant effect of skim milk. Sonication probably disrupted casein micelles, increasing the effective concentration of casein, which could account for the increased antioxidant activity in the system.

¹ Department of Food Science, Oregon State University, Corvallis 97331.