ArticleScientific reports2026
Effect of molecular weight, temperature, and pH on antioxidant activity of whey protein isolate hydrolysate and its application in pasta fortification.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study explored the enzymatic hydrolysis of whey protein concentrate (WPC) and isolate (WPI), and evaluated the antioxidant, physicochemical, textural, and sensory properties of pasta fortified with whey protein hydrolysate (WPH). WPI hydrolysate (WPIH) exhibited higher antioxidant activity than WPC hydrolysate (WPCH), with DPPH and ABTS⁺ radical scavenging activity (RSA) values of 6 and 211 µmol Trolox/g dry weight, respectively, at 5% enzyme to substrate (E/S). Fractionation of WPIH revealed that peptides lower than 2 KDa (F1) had the highest ABTS⁺ RSA (237 µmol Trolox/g), while peptides higher than 10 KDa (F3) showed the greatest DPPH RSA (6 µmol Trolox/g) and Fe²⁺ chelating capacity (13 µmol EDTA/g). Antioxidant stability was highest at pH 5 and 60 °C. Incorporation of 0.5–1.5 g/100 g WPIH into pasta significantly enhanced antioxidant properties, increasing DPPH RSA from 0.89 to 2 µmol Trolox/g, ABTS⁺ RSA from 136 to 463 µmol Trolox/g, and Fe²⁺ chelation from 6.8 to 8.5 µmol EDTA/g. Fortified pasta also showed higher protein, reduced cooking time, increased cooking loss, and decreased hardness. Sensory evaluation indicated acceptable quality up to 1 g/100 g WPIH, beyond which texture and aroma declined. These findings suggest that WPIH can be used as a functional component in pasta to increase nutritional value and antioxidant capacity at modest inclusion levels without lowering consumer acceptability.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.